yeast goods recipe:

fruit buns or hot X buns

ingredients

strong bakers flour 600 gm
butter 75 gm
milk and water mix 250 ml
sugar - soft brown 100 gm
ground cinnamon 1 tsp
ground ginger 1 tsp
ground nutmeg 1 tsp
ground cloves 1 tsp
yeast - dried 4 tsp
egg 1 pc
honey 80 ml
currants 50 gm
sultanas 50 gm
mixed peel 25 gm
sugar 100 gm
water 75 ml

production

1. Sieve the flour three times
2. Melt the butter in the milk & water, with the sugar and spices, allow cool to blood temperature (when a clean finger is place in it should feel neither warm nor cold
3. Add the yeast and stir until thoroughly dissolved
4. Add half the flour mixture and stir to a batter, leave in a warm place (must not be higher than 40°C) until fermented
5. Beat in the egg and honey, add the fruits and enough of the remaining flour to form a soft, slack dough, knead for 10 minutes until a soft and springy dough is formed
6. Mould into buns
7. Place on greased and floured tray, (or large cake tin, loaf tin etc) allowing enough room for the increase in size and prove again until doubled in size
8. Bake at 200°C for 15 minutes, remove from oven
9. Brush with sugar glaze

For hot cross buns

1. Mix a little extra flour with water to form a paste (this must not be too runny a consistency) and pipe this onto the buns to form a cross
2. Place back in the oven for a further 5 minutes
3. Remove from oven and place on cooling rack and brush with glaze
4. Finish with icing if preferred

Sugar glaze

1. For the glaze, simmer together the sugar and water until a light syrup is obtained

Icing

1. Place a cup of icing sugar in a bowl and add stir in few teaspoons of water at a time until the required constancy is achieved
2. The icing may be flavoured with food essences: mint, orange etc or the water replaced with orange juice, Grand Marnier etc or a combination used

chef notes:

 

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