Hot Cross Buns

FFTO April challenge was dedicated to Easter. These days I could see many interesting traditional Easter recipes from all over the world and this time, thanks to FFTO and Sarah from Simply Cooked, I`m presenting Hot Cross Buns.

Although Sarah gave us freedom to change recipe as we like, I wanted to try the original version from the old recipe book Sarah found in her parents` basement. There is just one thing I really had to change-I didn`t make lemon glaze! Maybe it`s because I`m more fond of savory pastry. Anyway, recipe worth trying!

Hot Cross Buns (copied from Sarah)


makes 24


3 1/2 - 4 c (440 - 500 g) flour


3/4 c (190 ml) lukewarm milk


1/2 c (125 ml) lukewarm water


1 package (2 1/2 t) active dry yeast


1 T sugar


1/4 c (65 g) sugar


1/2 t salt


1/4 c (55 g) butter, melted


1/4 t allspice


1/2 t cinnamon


1/4 t nutmeg


2 eggs


2/3 c (100 g) currants


1/4 c (40 g) diced citron



In a mixer bowl, combine 1 c (125 g) flour, milk, water, yeast, and 1 T sugar. Beat well. Set in a warm place until frothy. melt butter; cool. To the yeast sponge, add remaining sugar, salt, melted butter and spices; beat in eggs, one at a time. Add 1 c (125 g) flour and beat 5 minutes with electric mixer. Gradually add remaining flour, currants, and citron. Turn out onto floured board and knead until smooth and elastic (8 - 10 minutes). Place in a greased bowl, turning to grease top of dough. Cover with kitchen towel and set in warm place until doubled in bulk. Punch down. Turn out onto lightly floured board and knead lightly for 2 minutes. Divide dough into 24 equal parts and shape into buns. Place well apart on greased baking sheet. Cover and let rise until almost doubled in size (about 30 minutes).
 
 

Make a cross (X) on each bun with a razor blade or sharp knife. Brush with egg yolk beaten with 1 T water. Bake at 375 F (190 C) for 15-20 minutes or until golden in colour. Cool on wire rack.

Dulce de leche de soya kolačići

Može se pripisati profesionalnoj deformaciji, ali ne mogu da odolim eksperimentu.
Jedno vreme sam mnogo češće koristila sojino mleko, ali priznajem, nakon nekih članaka i povika protiv soje, malo sam se uplašila. Ipak, radoznalost je, u mom slučaju, uvek bila jača, a ovaj put se udružila sa starom Paracelzusovom tvrdnjom da sve može biti i lek i otrov u zavisnosti od doze. Tako udružene, navele su me da napravim ove kolačiće ili keksiće, nazovite ih kako vam drago:

Za dulce de leche de soya upotrebila sam 1l sojinog mleka i 250 g smeđeg šećera. Kuvala sam ih oko 2 sata na tihoj vatri (5/16), sve dok se nije stvorio gusti, lepljivi krem:

 Nikakva filozofija! Potrebno je malo više vremena i tek poneko mešanje varjačom , a dobijate krem koji možete iskoristiti i za pripremu posnih kolačića.

Pošto su keksići nastali u prazničnoj atmosferi, biskvitna masa je slična/ista onoj za pripremu gingermena.
Za nju je potrebno:

• 2 šolje integralnog pšeničnog brašna (ovaj put sam iskoristila 1 šolju zamenila speltinim/pirovim brašnom)
• 1 kašičica đumbira
• 1 kašičica cimeta
• prstohvat muskatnog oraha
• prstohvat karanfilića
• 1 kašičica sode bikarbone
• 1/2 šolje smeđeg šećera
• 1 jaje
• 4-5 kašika meda

Sve suve sastojke pomešati. Jaje blago ulupati, pa mu dodati med, a onda ih sjediniti sa suvim sastojcima. Umesiti tvrđe testo, pa ga zaviti u prozirnu foliju i ostaviti u frižider na sat vremena. Nakon toga, testo razvući i isecati  oblike:

Testo peći 10 minuta na 180 stepeni, vodeći računa da kolačići ne izgore. Kada se ispeku i malo ohlade, premazati jedan kolačić sa dulce de leche de soya i slepiti ga sa drugim, kao kada pravite, recimo, vanilice.