Browsing Tag:

Buns

Breads & Buns

Chelsea Buns

These Chelsea Buns are so delicious. They are a type of currant bun (krentenbol) and it looks like a cinnamon roll.

Ingredients

  • ---Dough---
  • 500 gram high grade all purpose flour
  • 300 ml warm milk
  • 1 egg
  • 40 butter, melted
  • 1 teaspoon salt
  • ---Filling---
  • 150 gram raisins and/or currants
  • Fine zest of 1 orange
  • 25 gram butter, melted
  • 75 gram brown sugar
  • 2 teaspoons cinnamon
  • ---Glaze---
  • 2 tablespoons apricot jam
  • 100 gram icing sugar
  • 2-3 tablespoons milk or water

Instructions

1

Combine yeast, warm milk and 1 cup flour to the bowl of your stand mixer, mix well and set aside for 15 min

2

Add salt to remaining flour and mix.

3

Add remaining flour to the bowl of your stand mixer together with the egg and melted butter.

4

Knead the mixture until you have a smooth ball of dough.

5

Transfer the dough to your workplace and knead for a few seconds to form a nice smooth ball.

6

Transfer the dough to an oiled bowl and let it rise for about 1 hour or until doubled in size.

7

Place the raisins in a medium size saucepan and pour in boiling water to cover them. Set aside for about 30 min.

8

Drain raisins and let them dry on some paper towel. Set aside until you need them.

9

In a small bowl mix the brown sugar, cinnamon and orange zest.

10

Flour your work surface and roll out dough to a rectangle (20x30 cm-ish)

11

Melt the butter and brush generously over the dough.

12

Sprinkle brown sugar mixture on top of the butter and then scatter the raisins over the brown sugar mixture.

13

Roll the dough from the top gently and pinch the seam.

14

With the seam on the bottom, divide the roll into 12 equal pieces. Carefully cut with a serrated knife.

15

Place the buns in a greased and lined, with bakingpaper, deep baking pan (roasting pan).

16

Place the pan in a turned OFF oven and also place a little bowl with boiling hot water in the oven to prevent the dough from drying out.

17

Let the buns rise for another hour.

18

About 15 minutes before baking time, remove the little bowl with water and buns and start preheating the oven to 180 degrees Celsius.

19

Bake the chelsea buns for about 20-25 minutes or until golden brown.

20

Remove buns from the oven and brush the apricot jam on top of the buns.

21

Leave buns to cool 15 minutes in the pan and then drizzle the icing sugar glaze over the top.

22

Remove buns from the pan and transfer them to a wire rack to cool or dig in and eat them warm.

Breads & Buns

Hot Cross Buns

Hot Cross Buns are sweet sticky spiced buns marked with a cross on top. They are like a luxurious version of the Dutch ‘krentenbol’. Traditionally eaten around Easter time but perfectly acceptable to eat these year-round!

Ingredients

  • 500 gram flour
  • 30 gram milk powder
  • 10 gram instant active yeast
  • 2 tsp salt
  • 50 gram sugar
  • 2 tsp mixed spices
  • 1 tsp cinnamon
  • 1 large egg (about 55-60 gram)
  • 50 gram soft butter
  • 350ml lukewarm water
  • 250 gram a mix of raisins/currants
  • Zest of 1 orange
  • ---For the topping---
  • 75 gram flour
  • 100 ml water
  • ---Other---
  • 3 tablespoon apricot jam
  • Oil for greasing

Instructions

1

Cover raisins/currants with water in a saucepan and bring it to a boil.

2

Remove from heat and let sit for about 10 minutes.

3

Drain water and set aside.

4

Combine yeast, warm water and 1 cup flour to the bowl of your stand mixer, mix well and set aside for 15 min

5

To the rest of the flour add the sugar, salt, cinnamon, mixed spices and orange zest, set aside

6

Drain raisins and dry them with paper towels or clean tea towel.

7

Add remaining flour to the bowl of your stand mixer together with the egg and butter.

8

Knead the mixture until you have a slight sticky ball of dough. You might need to add a bit more flour (tablespoon at the time).

9

Transfer the dough to your workplace and roll out the dough to a rectangle

10

Add half of the raisins/currants and fold one half the dough to the middle and the other half over that.

11

Gently roll out the dough again to a rectangle and add the rest of the raisins/currants

12

Repeat the fold and then form a ball.

13

Transfer the dough to an oiled bowl and let it rise for about 1 hour or until doubled in size.

14

Cut the dough in 12 equal size pieces (about 95 gram each) and shape them into nice looking balls.

15

Grease a rectangle roasting pan with some butter and boil some water.

16

Transfer the little balls of dough to the roasting pan and place it in a turned OFF oven.

17

Also place a little bowl with boiling hot water in the oven to prevent the dough from drying out.

18

Let the buns rise for another hour.

19

About 15 minutes before baking time, remove the little bowl with water and buns and start preheating the oven to 220 degrees Celsius.

20

Combine the flour and water and pour it in a piping bag (or zip lock bag) and make the crosses.

21

Bake the buns in about 15-20 minutes or until golden brown.

22

Let buns cool for about 10 minutes in the pan

23

Remove buns from the pan and transfer them to a wire rack

24

Melt 3 tablespoons of apricot jam in a small saucepan.

25

Brush the melted jam on top of the warm hot cross buns.

Notes

You can use 250 ml warm milk instead of milk powder and water.

Buns waiting for the oven to heat up.

Breads & Buns

Hamburger Buns

Easy hamburger bun recipe.

Ingredients

  • 1 sachet dry active yeast
  • 450 gram all purpose flour (3 1/2 cups)
  • 1 cup warm water
  • 1 egg
  • 3 tablespoons melted butter
  • 3 tablespoons sugar
  • 1 1/4 teaspoon salt
  • --
  • For the egg wash
  • 1 egg
  • 1 tablespoon milk
  • --
  • Decoration
  • about 1 tablespoon sesame seeds

Instructions

1

Add the yeast to the bowl of the stand mixer;

2

Whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.

3

Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).

4

Knead the dough on low speed with the dough hook until soft and sticky

5

Transfer dough onto a floured work surface and form the dough lightly into a smooth, round shape.

6

Oil a clean bowl and transfer the dough into the bowl. Cover with plastic wrap.

7

Place in oven, turned off, for about 2 hours or until doubled in size.

8

Divide dough in 8 equal pieces (about 100 gram each)

9

Roll into little balls and with your hands gently pat and stretch the dough rounds into flat disc shapes about 1 cm thick.

10

Arrange buns about 1 cm apart on a baking sheet lined with baking paper. Dust buns very lightly with flour.

11

Drape a piece of plastic wrap over the baking sheet (do not seal tightly).

12

Let buns rise until doubled, about 1 hour.

13

Preheat oven to 190 degrees Celsius

14

Beat 1 egg with milk in a small bowl and very gently and lightly brush tops of buns with egg wash without deflating the risen dough.

15

Sprinkle each bun with sesame seeds.

16

Bake in the preheated oven until lightly browned on top, 15 to 17 minutes.

17

Let cool completely

Notes

This is a recipe from chef John from foodwishes.com