How To make Scottish Hot Cross Buns
3 c Flour
1 ts Salt
1/2 ts Each:allspice, nutmeg,
Cinnamon 1/4 c Sugar
1 Stick butter, melted
1 Egg beaten
3/4 c Currents or raisins
1/3 c Candied citron fruit
Yeast mixture: 1 tb Dry yeast
1 tb Sugar
2/3 c Warm milk
1/2 c Warm water
1 c Flour
Glaze: 2 tb Milk
2 tb Water
3 tb Sugar
Begin by making the yeast mixture, mixing all ingredients and setting it aside to proof ( foam ).In another bowl sift flour, salt, spice and sugar. Add fruits and mix well. Combine butter and eggs and add to yeast mixture. Then add to flour mixture. Knead dough on floured surface, 8 to 10 minutes or smooth and elastic. add more flour if needed to keep dough from sticking. Divide into 12 equal pieces and shape into round buns. Place rolls far apart on greased baking sheet. Cover and let rise at warm room temperature for 45 minutes. Use a sharp knife to make an X shape cut on surface of dough. Bake in a 425 oven for 15 to 20 minutes or golden. Cool on rack. Make glaze by bringing ingredients to a boil in small saucepan for 2 minutes. Brush glaze over buns thickly.
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HOT CROSS BUN CHEESE?! ???? | TASTE TESTING *NEW* HOT CROSS BUN SNACKS!! |
In this video, I tried as many hot cross bun flavoured snack items that I could find! Some of which were very questionable... ????
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English Barm Cakes (AKA Baps, Scufflers, Soft Rolls)
Barm Cakes originated in the North West areas of the UK, but as with all regional regional spread to many parts of the country and were all given different names. But the Barm Cake took it's name from the yeast used in the recipe. BARM is the froth on top of the beer brewing vats hence , the Barm Cake.
Recipe
500g Strong White Bread Flour
25g Lard
7g Fast Action Dried Yeast (Usually 1 sachet)
160g Cold Milk
160g Hot Water
8g Salt
This recipe makes 10 Barm Cakes
Bake at 180ºC No Fan for about 20 minutes or until just colouring on top.
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Easy Easter Hot Cross Buns Recipe :) Bake with me!
#stayathome
Hello folks!
A very warm welcome back to What’s For Tea :) Today I made these wonderful hot cross buns! Perfect at Easter..but in my opinion, any time is a good time to eat these! Best eaten warm with butter :)
Everything I used will be mentioned below incase you want to make these for yourself. Thanks for stopping by,
-Cheryl x
John Kirkwood hot cross buns:
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I made 9 large buns (with a tin measuring 12x 8x 2 or 30cm x 20cm x 5cm)
* 500g (17.6oz)) Strong white bread flour
* 300ml (10½oz) Lukewarm milk
* 1 Large egg
* 40ml (1½oz) Vegetable oil
* 70g (2½oz) Granulated sugar
* 2½ Teaspoons (10g) / ¼oz dried yeast
* 250g (9oz) Mixed fruit and peel
* 1/2 Teaspoon Salt
* 2 Teaspoons Ground all / mixed spice
* 1 Teaspoon ground Cinnamon
* 1/2 Teaspoon Nutmeg
* Cross ingredients:
* 100G (3½oz) plain or all purpose flour
* 2 Teaspoons Icing or powdered sugar
* 100ml (3½oz) water
* Glaze ingredients:
* 5tsp sugar
* 5tsp water
* Or 4-5 Heaped tablespoons warm Apricot jam (this is what I used)
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My vegan Easter, homemade hot cross buns
Everyone always asks me what I eat on holidays, so here we are. Being vegan is so easy now, you never miss out on a thing.
Music Cuba Musician ASHUTOSH
Music fugetta musician FUGUE
Scottish Fern Cakes Recipe | Scottish Recipe Bakewell Tarts
Hi folks,
I hope you’re having a great day so far! Welcome back to what’s for tea, and I hope I find you all well :)
Today I’m making traditional Scottish fern cakes. These are very similar to Bakewell tarts. A beautiful sweet sort crust pastry case…filled with a layer of strawberry jam, almond frangipani and topped with icing! Delicious :)
Traditionally you’d draw a little fern design on to the top of the icing (that’s where the name of the cake comes from) or half of a glace cherry would also work (this is best if you’re using cherry jam).
I’ve listed everything I used below…in case you want to give it a go for yourself.
Thanks for stopping by and until I see you next, take care x
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Wan’t to buy me a wee coffee? :)
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This will make 10 cakes
(Preheat your oven to- 200c/400f/Gas 6)
For the cases-
Plain/all purpose flour: 227g/ 2 cups (8oz)
A pinch of salt
Cold cubed unsalted butter: 115g/ 1 stick (4oz)
1 Tablespoon Sugar (I used caster sugar)
3-4 Tablespoons Ice cold water
For the filling-
Strawberry or cherry jam: 4-5 Tablespoons
Cubed, unsalted butter: 170g/ 3/4 cup (6oz)
Sugar (I used caster sugar) 170g/ 3/4 cup (6oz)
Ground almonds: 170g/ 3/4 cup (6oz)
2 Medium beaten eggs
1/2 Teaspoon almond extract
To decorate-
Icing sugar (or confectioners sugar) 85g/ 2/3 cup (3oz)
1/2 Teaspoon almond extract
3-5 Tablespoons water or milk
A little melted chocolate & a toothpick
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Email...reach me here:
askwhatsfortea@outlook.com
Support my wee channel (only if you want :)
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Making Oatcakes with Scotland Your Way
During lockdown Bo has been making oatcakes - see her recipe and how she did it here using good Scottish ingredients, including Hamlyn's Oatmeal.