Skip to main content



Cranberry and Choc Chip Hot Cross Buns

Recipe Courtesy - @Stork

Ingredients

 Bun Ingredients:
  • 500g flour
  • 1 tsp (5ml) salt
  • 12.5ml mixed spice
  • Good pinch cinnamon and nutmeg
  • 60g Stork Bake
  • 25ml sugar
  • 10g sachet instant yeast
  • 25ml mixed peel
  • ½ cup (125ml) cranberries
  • ½ cup (125ml) chocolate chips
  • 1 egg, beaten
  • 1 cup (250ml) milk, warm
  • 1 egg, beaten for brushing tops of buns

Piping Dough Ingredients:
  • 50g Stork Bake
  • 50g flour
  • 1ml baking powder
  • 35ml milk


Method

Bun Method:
  1. Sift flour, salt and spices. Rub in Stork Bake until mixture resembles fine breadcrumbs then add sugar, yeast, mixed peel, cranberries and chocolate chips.
  2. Add egg and milk to the flour mixture to form a soft dough. Knead for 5 minutes. Cover with a damp cloth and leave in a warm place to rise to double its size. Turn onto a floured board and knead lightly.
  3. Divide into equal portions and form each into a bun. Place on a greased tray. Cover and allow to rise for 20 – 30 minutes in a warm place.
  4. Brush with a little beaten egg then pipe a cross on the top.
  5. Bake at 220ºC for 10 – 15 minutes or until nicely browned.

Piping Dough Method:
  1. Rub Stork Bake into flour and baking powder.
  2. Add milk to form a paste. Mix well until smooth.
  3. Place into a plastic sandwich bag. Push to one corner to form a piping bag. Snip the end with a pair of scissors.

Temperature 220 oCBaking time: 10 - 15 min Serves: 9

Comments

Post a Comment

Popular posts from this blog

EASY CARAMEL CAKE Ingredients Cake 1/2 cup butter, room temperature 1 cup light brown sugar 3 eggs 1 tablespoon vanilla 2 teaspoons baking powder 1 teaspoon kosher salt 2 cups all purpose flour 3/4 cup milk 2 cups caramel sauce, divided Frosting 8 ounces cream cheese, room temperature 1/2 cup butter, room temperature 1 1/2 teaspoons vanilla 4 cups powdered sugar Method Cake Preheat oven to 180 C . Spray a 9×13 baking dish with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. Add eggs in one at a time, scraping the sides of the bowl as necessary. Add in the vanilla, baking powder and salt and mix to combine. Turn the mixer speed to low and add in the flour and the milk in alternating additions, beginning and ending with the flour. Mix until smooth, about 30 seconds, scraping the sides of the bowl...
1 comment
Read more
Honey Almond Granola Ingredients 3 cups of quick cooking oats 3/4 cup of sliced almonds 1/2 cup grated coconut 1/2 cup honey, local if at all possible 1/4 cup of coconut oil, melted 2 tablespoons of warm water 1 teaspoon of vanilla extract Method Preheat your oven to 325 °F (163 °C). Mix the dry ingredients in a large bowl. (Oats, almonds, and coconut) Make sure you have mixed it evenly and set it to the side. Using a smaller bowl, stir together the wet ingredients. (Honey, coconut oil, water, and vanilla extract) You will need to melt the coconut oil in the microwave for about 10 seconds. Make sure the ingredients are well combined. Pour the wet mixture slowly over the dry mixture. Stir thoroughly to ensure that the mixture is well combined. Spray nonstick cooking spray over your baking tray. This will make sure the granola won't stick. Line the baking tray with baking paper. Make sure the baking paper covers all of the inside of the t...
Post a Comment
Read more
Decadent Coffee Fudge Ingredients 284 g white chocolate, chopped 170 oz bittersweet chocolate, chopped 1 300-mL can sweetened condensed milk 2 Tbsp coffee powder ½ Tbsp water Method Line a 8x8 inch baking pan with parchment paper; set aside. In a small bowl, dissolve coffee powder in water (it will be thick). In a heatproof bowl over a pot of barely simmering water, melt together the white chocolate, bittersweet chocolate, sweetened condensed milk, and coffee mixture, stirring constantly until smooth, about 5 minutes. Scrape chocolate mixture into prepared pan, smoothing the top. Refrigerate for at least 3 hours, or overnight, until fudge is firm. Lift fudge out of pan (by grabbing the parchment paper) and place on a cutting board. Cut into squares using a hot knife.
Post a Comment
Read more