RSS Feed

Tag Archives: stem ginger

Jamie Oliver Inspired Hot Cross Buns

IMG_0753

IMG_0265 (1)

 

So it’s Thursday night, before Good Friday 2016. I’m making hot cross buns AGAIN! This time I’ve gone back to a Jamie Oliver recipe I made last year. I really like this version, as Jamie includes stem ginger in the original bread mix, plus cranberries as well as sultanas in the fruit. I used an apricot jam glaze instead of honey, as I prefer the slightly tart taste of the apricot.

I tweaked of course: adding a larger quantity of fruit because I like my hot cross buns jammed pack with fruit; and I used the fridge proving method for both the first and second proves. This was more for convenience  – I could go to bed knowing my buns were happily proving over night! I usually prove my bread baking in the fridge, as James Morton, in his book Brilliant Bread, is in favour of the retarded fridge prove.

So here is Jamie’s recipe, with my additional fruit quantities and an apricot glaze. I leave tinkering with fridge proves up to you.

Oh, and once they’re made, I “snap” freeze any hot cross buns that won’t get eaten straight away. They freeze really well and can be heated in the microwave or conventional oven when required.

Ingredients

200 ml semi-skimmed milk
55 g unsalted butter
2 x 7 g sachet dried yeast
455 g strong bread flour, plus extra for dusting
1 teaspoon sea salt
1 teaspoon mixed spice
1 teaspoon cinnamon
½ whole nutmeg
55 g caster sugar
2 pieces stem ginger
1 large free range egg
2 tablespoons plain flour
100g sultanas or raisins (55g in original recipe)
60g dried cranberries (30g in original recipe)
2 tablespoons mixed peel
1 tbls apricot jam for the glaze

Method

Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it.

Meanwhile, add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.

Transfer the warmed milk mixture to a medium bowl and stir in the yeast. Set aside.

Sift the flour into a large bowl, then add the salt, spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.

Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.

Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft.* Return the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.

Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.

Preheat the oven to 190 degrees C.  Grease and line a large baking tray.

Divide the dough into 12 equal pieces and roll each into balls. Evenly space them out on a lined baking tray as you go.

Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.

Meanwhile, place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.

Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.

Place the buns into the preheated oven for 15-20 minutes, or until golden brown.

Transfer to a wire cooling rack, and brush with the apricot jam that has been mixed with a little warm water.

Serve warm with butter.

IMG_0764

* You could do this first knead in a mixer using a dough hook. I have done the knead by hand and in a mixer – the latter method just saves arm work!

Jamie Oliver’s Hot Cross Buns 2015

IMG_8420IMG_8455

This is the NEW Jamie Oliver recipe I have tried today. And it’s even easier than last year’s!  (See here).

I like this recipe as it doesn’t take that long to make. There are 2 provings, and the second one is only 30 minutes. This recipe has more yeast in it than the previous version – 2 x 7g sachets. This really gives the buns a good rise.

Jamie suggests stem ginger in his recipe. I wasn’t brave enough to try that variation  –  but I will definitely give it a go next time.

My buns were rather rustic – you could take a little more care shaping them f you want a more “polished” product.

IMG_8413

Here is the recipe from Jamie’s website: http://www.jamieoliver.com/recipes/bread-recipes/hot-cross-buns/#OWmJV0a0Dwfm0IAP.97

Ingredients

200 ml semi-skimmed milk
55 g unsalted butter
2 x 7 g sachet dried yeast
455 g strong bread flour, plus extra for dusting
1 teaspoon sea salt
1 teaspoon mixed spice
1 teaspoon cinnamon
½ whole nutmeg
55 g caster sugar
2 pieces stem ginger
1 large free range egg
2 tablespoons plain flour
55 g sultanas or raisins
30 g dried cranberries
2 tablespoons mixed peel
Runny honey, to glaze

Method

Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it.

Meanwhile, add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.

Transfer the warmed milk mixture to a medium bowl and stir in the yeast. Set aside.

Sift the flour into a large bowl, then add the salt, spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.

Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.

Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft a Return the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.

Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.

Preheat the oven to 190 degrees C.  Grease and line a large baking tray.

Divide the dough into 12 equal pieces and roll each into balls. Evenly space them out on a lined baking tray as you go.

Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.

Meanwhile, place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.

Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.

Place the buns into the preheated oven for 15 20 minutes, or until golden brown.

Transfer to a wire cooling rack, brush over a little honey and leave to cool.

Slice open the sticky hot cross buns, spread with a little butter and serve – delicious!

IMG_8453

 

 

White Peach, Stem Ginger and Hazelnut Upside Down Cake

IMG_8561

I love reinventing cakes. This is a variation on my Pear, Red Wine and Almond Cake: 


https://thequirkandthecool.com/2013/07/07/red-wine-pear-and-almond-cake/
which in turn is based on Valli Little’s recipe from Delicious Home Cooking:

http://shop.abc.net.au/products/delicious-home-cooking-hbk.


The white peaches go very well with stem ginger, and the addition of a little demerara sugar gives a lovely caramel flavour to the cake. This upside down cake doesn’t need the red wine syrup – it’s moist enough on its own.

Ingredients


150 gms butter


150 gms caster sugar


3 free range eggs


75 gms plain flour


150 gms hazelnut meal


1 1/2 tsps baking powder

1 tsp ground ginger


3 white pears peeled, cored and cut into thin slices


1 tablespoon of stem ginger pieces, sliced thinly


2 tsps demerara sugar

Method


Preheat the oven to 180 degrees C (less if your oven is fan forced – I suggest 160 degrees C). Grease a 22 cm springform tin.


Beat butter and sugar in a food processor until pale and well creamed. Add t tsp vanilla paste.


Add the eggs one at a time, beating well after each addition. Mix in flour, hazelnut meal, baking powder and ground ginger by pulsing carefully.


Arrange the peach slices in the springform tin in a circular pattern, slightly overlapping. Place the ginger slices in between the peach slices. Spread over the cake batter, smoothing the top with a spatula. Sprinkle the mixture with the demerara sugar.


Bake for 35 – 40 minutes, until a skewer inserted in the cake comes out clean. If the cake is browning too quickly, cover the top with foil to prevent burning.  When cooked, remove from the oven and leave to rest for 10 minutes.


Carefully invert the cake onto a plate to serve.

IMG_8489

Butter Cookies – Caramel, Chocolate Caramel and Stem Ginger

IMG_8236

These butter cookies are based on Annabel Langbein’s Cookie Sampler recipe. I previously made a three flavour sampler and this time used the same basic recipe with some different twists.

The beauty of Annabel’s recipe is that has no egg and uses condensed milk as well as sugar. The resulting dough is easy to shape, freezes well and the cookies keep for a couple  of weeks. The cooked biscuits freeze well too.

Here are the links to Annabel’s recipe and my previous cookie sampler:

http://www.annabel-langbein.com/annabel/blog/one-clever-cookie/
https://thequirkandthecool.com/2013/08/14/cookie-sampler/

Basic Recipe

Ingredients

250 gms butter
1/2 cup sugar
3 tbsp sweetened condensed milk
A few drops of vanilla extract
21/4 cups plain flour
2 tsp baking powder

Flavourings of your choice (see below)

Method
Preheat oven to 160 degrees C. Line 2 oven trays with baking paper.
Cream the butter and sugar. Beat in the sweetened condensed milk and vanilla, then stir in the flour and baking powder.
To make Cookie Sampler, divide dough into 3 portions. Mix flavourings (see below) into each portion.
Chill mixture for 15 minutes. Roll into walnut-sized balls, place on baking trays and flatten slightly. Decorate according to instructions for different flavourings. Bake until lightly golden and set (about 15- 20 minutes).
Allow to cool for 10 minutes on the tray then transfer to a rack to cool completely before storing in an airtight container or jar.

Caramel Cookies

IMG_8181Mix in a couple of tablespoons of dulce de leche or other thick caramel spread into 1/3 of the dough. Once you have formed the walnut sized balls, place half a teaspoon of caramel in the centre of each ball.

Chocolate Caramel Cookies

IMG_8179Mix in 2 tablespoons of Dutch cocoa and 2 tablespoons of dulce de leche or caramel spread into 1/3 of the dough; add a handful of dark or milk chocolate bits to the mixture.

Stem Ginger Cookies

IMG_8229Add 2 teaspoons of ground ginger to 1/3 of the dough. Finely chop a handful of stem ginger (about 10 pieces), or pulse in the food processor with the dough. Once you have formed the walnut sized balls, place a sliver of stem ginger on the top of each cookie.

%d bloggers like this: