Breakfast, Classics, Quick-breads, Sweet

Hot Cross Buns-no yeast

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This was a Good Friday/Easter tradition for me when I was growing up.  My mother would make them when we lived here in the United States–you can find that recipe here.  When we moved back to India, we would get them from Nahoum’s,  Kolkata’s first Jewish bakery in  Hogg Market, or better known as “New Market.”  This year, amidst the COVID19 crisis, finding yeast was impossible.   After reading a few “no-yeast” recipes, I combined a few different recipes and came up with this.  I was pleasantly surprised with the results!  Please make these buns, this week and here is hoping that next year I will have access to yeast, to make a huge batch and share with loved ones.

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Ingredients:

  • 1.5 cups unbleached all-purpose flour plus an additional 2-4 tbsp of flour for the kneading process
  • 2 teaspoons baking powder, make sure it’s not expired, or it won’t rise
  • 2 tbsp sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • Zest of 1 small mandarin orange (any orange will do, the amount of zest should be approximately 1/2tsp)
  • Zest of half of 1 lemon (1/4 tsp of lemon)
  • 1 egg, the egg white goes in the dough, save the yolk for the egg wash
  • 3/4 cup 0% Greek yogurt, not regular yogurt, it will be too sticky
  • 1/4 cup milk (I used almond milk)
  • 3 tablespoon raisins (but really, should you measure raisins? Just add as much as you like, but know that some might fall out of the dough during the kneading process)
  • 1/8 cup powdered sugar
  • 1/2 teaspoon milk or water

Method:

Preheat oven to 375F.

Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

In a medium bowl combine the flour, baking powder, sugar, spices, zest, raisins and salt and whisk well.

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Add the yogurt, milk, and egg white in a bowl, mix with a fork or whisk until well combined.

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Using the additional flour, lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 10 to 15 turns (it should not leave dough on your hand when you pull away).

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Divide into 8 equal balls. Place on the prepared baking sheet.

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Top with egg wash (leftover egg yolk with a few drops of water).

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Bake in the middle rack of the oven for 25 minutes. Let cool at least 30 minutes before icing.

 

 

For the icing,  whisk the powdered sugar with milk, in a bowl, until smooth. Transfer to a small ziplock bag and cut the tip. Ice the tops of the rolls in a cross pattern.

 

 

I was not patient enough to wait as you can see from the pictures, my icing started to melt off when I applied it.  No worries, it still tastes delicious!!!

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Breakfast, Classics, Pastry, Sweet

Hot Cross Buns !

Nothing says Good Friday Breakfast like warm Hot Cross Buns. Whether or not you are familiar with the nursery rhyme or whether it is a long-standing tradition (as for me) this is a recipe that will bring back happy memories or help you create some new ones !!
My mother made these every Good Friday, and I did not realize how much I missed them until I did not get them for 4 years in college. But now with a fully equipped kitchen, I set out to bake and carry on a family tradition! I hope you like it!

Ingredients:

• 1 cup warm milk (105°–115°F.)
• 5 teaspoons active dry yeast
• 1/2 cup plus 1 teaspoon granulated sugar
• 4 cups all-purpose flour
• 1 1/2 teaspoons ground allspice
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1 1/4 sticks (1/2 cup plus 2 tablespoons) cold unsalted butter
• 1 large egg
• 1/2 cup dried currants
• 1/3 cup raisins

Method:
In a small bowl stir together milk, yeast, and 1 teaspoon granulated sugar. Let mixture stand 5 minutes, or until foamy.
Into a large bowl sift together flour, allspice, cinnamon, salt, and remaining 1/2 cup granulated sugar. Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles a coarse meal. Lightly beat 1 whole egg. Make a well in the center of the flour mixture and pour in yeast and egg mixtures, currants and raisins. Stir the mixture until a dough is formed. Transfer dough to a floured surface and with floured hands knead until smooth and elastic, about 10 minutes. Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
Butter 2 large baking sheets.
On a floured surface with floured hands knead the dough briefly and form into two 12-inch-long logs. Cut each log crosswise into 12 equal pieces. Form each piece into a ball and arrange about 1 1/2 inches apart on baking sheets. Let buns rise, covered, in a warm place until doubled in bulk, about 45 minutes.
Preheat oven to 400°F.
Bake buns for about 12 minutes. Transfer buns to a rack to cool slightly.
Fill in the Milk glaze into a pastry bag ( or a make-shift piping bag made out of a Ziploc bag ) and pipe a cross onto the buns and let the glaze set. Serve warm!!!