Baking Heaven April 2020

By http://www.dovesfarm.co.uk

By http://www.cookeryschool.co.uk

14 baking heaven APRIL WWW.FOODHEAVENMAG.COM

Spicy hot cross buns

MAKES ABOUT 16

450g (1lb) plain fl our, sifted

15g (½oz) fresh yeast or 7g active

dried yeast (or 5g instant yeast)

275ml (½pt) milk-and-water

1 tsp each: cinnamon and nutmeg

1 tsp salt

55g (2oz) caster sugar

70g (3oz) currants

30g (1oz) chopped candied peel

55g (2oz) melted butter

or rapeseed oil

1 free-range egg

For the criss-cross

board, roll or pat it out and cut it into

about 16 pieces. Shape them into

rounds and place, not too close

together, on a greased and floured

baking tray.

6 Mark firmly with a cross using sharp

scissors, or criss-cross the buns with

narrow strips of marzipan. Alternatively,

make a cross with a flour and water

paste by mixing together 3 tbsp flour

with sufficient water to make a thick

paste. Cut the corner off a small plastic

piping bag and fill with mixture, then

pipe onto the buns. Leave the buns in a

warm place for 15 minutes or so, until

well risen.

7 Preheat the oven to 220°C/Gas

Mark 7.

8 Bake the buns in the centre of the

oven for about 15 minutes. As soon as

you take them out of the oven, brush

them with the sugar glaze to give the

characteristic shiny top to the bun.

Easter biscuits

MAKES 10

For the biscuits

100g (3½oz) butter

100g (3½oz) caster sugar

1 free-range egg yolk

2 tbsp caster sugar

1 Preheat the oven to 200°C/Gas Mark

6 and line a baking tray with parchment.

2 Put the butter and sugar into a mixing

bowl and beat together until light

and fluffy.

3 Add the egg yolk, grated lemon zest

and juice and beat well.

4 Sieve the flour and mixed spice into

the bowl and stir to combine. Stir in

the currants.

5 Roll out the dough on a floured surface

to the thickness of two £1 coins.

6 Press a pastry cutter or cup through

the dough to make 7.5cm (3in) circles,

then gently lift them onto the prepared

baking tray.

7 Gather together the offcuts and re-roll

to make further biscuits.

8 Bake in the oven for 10-12 minutes,

then remove the baking tray from the

oven and brush the biscuits with the egg

white. Sprinkle caster sugar over the

biscuits, then return them to the oven

for a further 2 minutes.

grated zest and juice of ½ a lemon

200g (7oz) Doves Farm Organic

Plain White Flour

½ tsp mixed spice

50g (1¾oz) currants

For the topping

1 free-range egg white

3 tbsp fl our and water, as needed,

or a small amount of marzipan

For the glaze

2 tbsp sugar and 2 tbsp water,

heated in the microwave for

20 seconds until dissolved

1 Blend the yeast with a pinch of the

sugar and a little of the lukewarm

milk-and-water; when it is frothy add

the rest of the liquid. (If using instant

yeast, omit this stage and mix the

yeast directly into the flour, then add

the milk and water as below.)

2 Add the flour, spices, salt and sugar

to a bowl, then add the yeast mixture.

Add the butter or oil and beaten eggs.

Mix well, then knead the mixture until a

smooth, soft dough is obtained.

3 Cover the dough with a folded cloth

and leave in a warm place for about

40 minutes.

4 When the mixture has proved, add

the raisins and candied peel.

5 Turn out the dough onto a floured

Easter biscuits

275ml (½pt) milk-and-water

1 tsp each: cinnamon and nutmeg

1 tsp salt

55g (2oz) caster sugar

70g (3oz) currants

30g (1oz) chopped candied peel

55g (2oz) melted butter

or rapeseed oil

1 free-range egg

For the criss-cross

1 free-range egg

For the criss-cross