![]() ![]() Spray with water, cover with film and let rise until doubled their size.In my case I used two trays, one of them with 12 pieces and another with 6 pieces.We will leave about 1.5 – 2 inches between each piece. Shape and place on a tray lined with baking paper.Preshape, cover and let rest for 15 minutes.We will get 18 buns, one of them with less weight. Transfer the dough on a clean work surface, divide the dough into portions of 60 g each.Cover and let rise until doubled its volume, in my case were 5 and 1/2 hours at 71✯. Grease a hermetic container and place the dough inside.We will do this in batches and kneading each time to ensure that they are evenly distributed. Once we have an elastic and developed dough, add the raisins and the candied lemon.The total time kneading can be around 35-40 minutes, it is a dough from which we must obtain a complete gluten development.Add the cuts of Danish /croissant dough previously chopped.This step can take us about 20-25 minutes. We will do it in batches and we will not add more until it is fully integrated. Begin to integrate the butter little by little.Once it is integrated, add the sugar along with the lemon zest and knead until homogenized. Start to knead, in low speed, until obtaining a homogeneous dough. In the Kitchen Aid bowl, or the dough mixer with which you work, add the flour along with the milk, egg, dry yeast, salt and spices.Place on a rack or a lined baking tray.Remove from the heat, take the lemons with a pair of tongs and drain.Be careful not to reduce the syrup in excess. Place on medium heat and cook to obtain a thick syrup. Drain all the water from the last cooking and pour the 700 g of water along with the sugar and the lemon slices.This process will help us remove bitterness from the peel. Drain the water, re-cover with new water and repeat the same process.In a large pot add enough water to cover the lemons, place on medium-high heat and cook until boiling.syrup from candied lemons to brush at the end of baking.water, without specific measurement, for the first 3 cooking.1,10 0z (33 g) unsalted butter at room temperature.When the hot cross buns come out of the oven, mix the sugar and 1 tablespoon of boiling water together for the glaze, and brush each hot bun to make them sweet and shiny.Using a teaspoon, dribble two lines over the buns in the indent of the cross, and then bake in the oven for 15-20 minutes. Brush the buns with an egg wash, and then mix the flour, sugar and 2 tablespoons of water into a smooth, thick paste.Cover with a teatowel and leave to prove again for about 45 minutes - they should have risen and almost joined up. Using the back of an ordinary eating knife, score the tops of the buns with the imprint of a cross. Make sure they are quite snug together but not touching. Sit the buns on a baking parchment or Bake-O-Glide-lined baking sheet.Or just keep the dough as it is, and pinch off pieces slightly larger than a ping pong ball and hope you end up with 16 or thereabouts. I wouldn't start worrying unduly about their size: just halve the dough, and keep halving it until it's in eight pieces, and use that piece to make two buns. Divide into 16 balls and shape into smooth round buns. Punch the dough down, and knead it again until it is smooth and elastic.Take the dough out of the fridge and let it come to room temperature. Form into a ball and place in a buttered bowl covered with clingfilm, and leave to prove overnight in the fridge.Keep kneading until you have silky, elastic dough, but bear in mind that the dried fruit will stop this from being exactly satin smooth. Knead the bowl either by hand or with a machine with a dough hook if it is too dry add a little more warm milk or water.Pour this liquid into the bowl of dry ingredients. When the infused milk has reached blood temperature take out the clove and cardamom pods, and beat in the egg. ![]() Measure the flour, yeast and dried fruit into a bowl and add the spices.I have gone rather cardamom mad recently, but this short aromatic infusion gives a heavenly scent to the little fruited buns later. Heat the milk, butter, orange zest, clove and cardamom pods in a saucepan until the butter melts, then leave to infuse.
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