Saturday, March 28, 2020

Felicity's Ironclad cranberry and orange hot cross buns

One pan orange and cranberry hot cross buns.

For more cast iron skillet recipes, check here.

INGREDIENTS

Juice of one large orange and zest of 2 oranges
¼ cup boiling water
2 cups dried cranberries
1 1/4 cups milk, warmed slightly
2 large eggs
3 tsp vanilla essence
6 Tbsp butter
3 tsp instant yeast
1/2 cup sugar
4 tsp spice mix (ground cinnamon, clove, and nutmeg)
½ tsp each ground black pepper and chilli powder (optional)
1 tsp salt
7 cups white flour

FOR THE TOPPING

1 cup flour
7.5 Tbsp water

FOR THE SUGAR SYRUP

2 tsp sugar
2 tsp  boiling water

METHOD

  1. Heat milk and butter until butter melted. Whisk in eggs. Leave to cook until room temperature then sprinkle over yeast, 1 teaspoon sugar and 1 tablespoon flour. Leave to go frothy for 10 mins.

  2. Combine the orange juice, zest and cranberries in a small bowl and pour boiling water over the top. Leave to soak whilst you get on with the rest of the prep.

  3. Combine 6 cups of the flour and remainder of dry ingredients in a large bowl.

  4. Make a well in the middle of dry ingredients. Pour milk mix and soaked (not drained) cranberry mix into well. Mix with wooden spoon until well combined. The mixture should be a little bit wet and very sticky.

  5. Turn out onto a lightly floured surface and knead for 5 minutes adding flour to create kneadable sticky dough.

  6. Transfer dough to a lightly oiled bowl (use the one you just make the mix in) and cover. Let rise for 1 - 2 hours in a warm place or until almost doubled in size.

  7. Knead for 5 minutes then divide the dough into 22 equal portions and shape into smooth balls.

  8. Place 8 of the rolls into an Ironclad Pan lined with baking paper and either make the rest on a baking sheet or freeze remainder of dough for next Hot Cross Bun emergency.

  9. Whisk together flour and water to make a paste. Fill a piping bag fitted with a small tip (or use a plastic bag with end snipped off) and add the flour paste. Pipe rows across the top of the buns until a cross is formed atop each bun. 

  10. Let rise for 1 more hour or until double in size.

  11. Preheat oven to 190°C.

  12. Bake in preheated oven for 15 min and remove from oven. Brush the top with sugar syrup made from 2 teaspoons sugar and 2 teaspoons boiling water.

EAT THOSE DELICIOUS LITTLE BEAUTIES HOT OUT OF THE OVEN WITH LASHINGS OF BUTTER. BUGGER THE KETO DIET DURING RĀHUI!

 ** if you did freeze some of the mix. Pull it out of oven night before and let defrost overnight. Knead and roll into balls and proceed as above.



bon appetit

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