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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How to make Hot Cross Buns
Today I show you how to make hot cross buns.
Hot cross buns are super easy to make and are the perfect treat for Easter.
Traditionally hot cross buns have an enriched dough, mixed with fruit and spices, and are finished off with a cross on top.
There are lots of ingredients, but stick with it and you'll have the most amazing, soft, tasty hot cross buns.
Ingredients to make hot cross buns
500g strong white bread flour
2tsp cinnamon
6g salt
2 eggs
10g instant yeast
120ml water
150g Sultanas
120ml warm milk
75g sugar
45g butter
2 oranges
For the cross-
75g plain flour
75ml water
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Homemade Scottish Oatcakes Recipe in The Bread Kitchen
These simple oatcakes are very moorish and provide a gluten-free alternative to crackers. Written recipe at
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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Hot Crossed Porridge (Food + Tutorial)
Well you can't have hot crossed buns for breakfast, so try this! Seriously, this is a spiced porridge recipe I made up that makes a nice, tasty variation on traditional Scottish porridge.
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