British Expatriate Network

Basically I just use my bread recipe and add the extras but you could use the Granny Fosters Dough as it is a bit richer.

Anyways....

2 lbs Bread flour
1 1/4 pints hand hot water
4 Tablespoons olive oil
1 lvl Tablespoon dried yeast
1 lvl Tablespoon sugar plus 4oz
1 lvl Tablespoon salt
2 teaspoons mixed spice or you can use apple pie spice
4oz raisins

Mix dry ingredients together in a large bowl. Add oil to the water and add all at once to the bowl. Mix well and turn out onto a lightly floured surface, pulling and kneading the dough until smooth and elastic. Oil the bowl, put the dough back in, cover with plastic wrap and leave until doubled in size (about 45 mins). Push air out of dough and divide into 24 equal parts. Quickly shape into rounds and place on cookie trays making a deep crosswise cut on top of each. Cover with plastic wrap and leave until well risen. Bake 375f for 15 - 20 mins. Make a syrup with equal parts sugar and water and brush over buns immediately they come out of the oven. Serve fresh with butter and jam or toasted.

Hope this is OK for you! :D

Debs x :)

Thanks Deb, I shall nip out and get all the stuff i need. Thank you from both of us. yum D

Annie
With real buddah?

Just bought a pack of 8 Hot Cross buns from the local Loblaws store.

What do you get when you pour boiling water down a rabbit hole?




Hot cross bunnies.
oops

Tomorrow, Debs shows us her baps D

damn I wanted to do that one. :evil: :P

Don't make me do it.......... 8)

Debs x :wink: :D

Just so long as Mr. Debs doesn't post his fish fingers recipe :o

We seem to have found the level again!!!! lol lol

Debs x o

Debs, i didn't mix my yeast first, just used it as a dry ingredient, perhaps this is why my rising was a trifle slow and not very high, well, high enough to eliminate my crosses. However, the taste was heavenly, took us right back to hovis and all that. Well, am going to try agin this week, mixing the dry yeast per packet instructions first and go again.
We've been eating them toasted with Jarlesberg cheese on the side. Soooo good.
Do you ever get freash yeast where you are, we don't seem to round here, i use to love baking with that but the dried yeast and I seem to create probs. Thanks for the recipe, will try again Friday. D

Annie,
try using the Refrigerator dough for the HCB's and maybe 1 teaspoon apple pie spice, 1 scant teaspoon ground nutmeg and a pinch of ground ginger. Make the dough up as directed but add all the dry ingredients and fruit with the flour. I did this last Friday for our coffee morning and they just disappeared!

Also with the refrigerator dough recipe you can either make it the day before or shape it immediately and no need to let it prove first, which does save a lot of time. )

I use dried yeast for all my breads and it works OK for me. The rising time depends on a lot of factors but if you want it to rise fast then go and do some shopping! wink

Debs x )

Debs, consider it a done thing. Thanks a lot love. D