Bake Club: Not Hot Cross Buns

The act of making is typically done to please someone else. At least in my case. I have created all kinds of things to gain that praise from someone. When I bake I make things that my family likes. Not this time. Today I made something that only I like. Last week I realized I have not been treating myself – that ended today.

My daughter claims dried fruit is an abomination. Raisins are like chewing old people. I disagree. But because I love her, I tend to leave out raisins, dried cherries, candied ginger and other dried fruit to please her. My grandma put raisins in everything. I remember my dad complaining about it in everything but butter tarts. I always loved them except that time she put it in her stew… grandma – I love you but that was weird. But the raisin sauce on ham was good!

Today I made Not Hot Cross Buns because every spring the bakeries make them and they look so delicious with their currents and raisins. The hubs bough ‘hot cross bun bagels’ last week. The flavour was nice but the fruit was green and red. That candied peel fruit that is dyed is tasteless and holds way too much artificial colour. I prefer no food dye. I am not sure why – but it turns me off. Anything that alters normal body chemistry and turns things colours can’t be good for you over the long haul.

I soaked 2/3 cup of raisins – the good kind that taste like they came from a red box. You know what I mean. Then I zested one orange and juiced it. I soaked the raisins in the orange juice for about 30 minutes. Rum is good for this as well. While that was happening I weighed out my 440g of flour, 50 grams of dark brown sugar and 50 g of white granulated sugar into the bowl of my stand mixer. I added 2 1/4 tsp or one package of instant yeast, 1 tsp sea salt, 1 tsp cinnamon, 1/2 tsp of allspice and 1/4 of a grated nutmeg. I whisked that together and started on my wet ingredients.

Into a small bowl or two cup glass measure, I added 1/2 cup of 2% milk, 1/3 cup of butter and popped that into the microwave for about a minute swirling it together until the butter melted. I added 1 Tbsp. of vanilla and the orange zest from before. Whisked 1 egg and add it to the mix.

In your stand mixer with a dough hook attachment (or by hand – but it will take a while) on low speed, slowly drizzle the wet ingredients. Before it combines into a ball, drain the raisins and add them to the dough. Beat on medium speed until it comes together. There will likely be raisins or what ever dried fruit you used on the bottom of the bowl.

Sprinkle about 2 Tbsp. of flour onto a clean surface and dump the dough and remaining dried fruit out. Start to knead the dough until it feels soft. At the beginning it will be gritty – you will know the second it becomes soft and smooth. It will take about 5-7 minutes but maybe longer. It took me 10 minutes today. Form into a ball.

Light oil a bowl, and place your dough into the bowl. rotate it so it also is covered in oil. Cover with a damp cloth and let this double in size in a warm spot. Keep an eye on it it should be about an hour but it really depends on your kitchen.

Divide up the dough into 14 pieces and form into balls. I put them into a parchment lined pan because I like soft sides. Give them a little room because they will expand. If you don’t want soft pull-a-parts – put them on a baking tray with lots of room around them so they won’t touch while rising. Let rise for another 2 hours.

This is where I stop because a flour paste cross is tasteless and I don’t like the sticky glaze – but if you do – here are the rest of the instructions. This is why I call them Not Hot Cross Buns. My daughter said – just call it raisin buns…. sheesh mom!

The cross! Mix about a 1/3 cup of flour and 1/4 of water until it forms a paste. You are going to pipe this – so adjust the consistency as necessary. I filled a ziplock bag and snipped the end off. Pipe a long stream from top to bottom allowing it to hug the bun. Turn your tray and repeat the process intersecting the first line.

Preheat your oven to 375F. Make an egg wash of egg and cream or milk – about a tbsp, and brush over your buns. Bake in the overn for about 20 – 25 minutes.

Make an apricot glaze – I used Peach jam because that is what my mom made me and it is what I had on hand. 1 tbsp. of jam, 3 tbsp. of vanilla and 1 tbsp. of water. heat together and strain through a fine sieve. Brush over the warm buns. Eat them warm, eat them room temperature or eat them cold.

This is how they should look:

Easter Hot Cross Buns Recipe | Le Cordon Bleu

Tell me how yours turned out!

Stay healthy friends!

Basically: Galette Fail but Pizza Wins

This week’s recipe was the Triple Treat Onion Galette. A onion and garlic pie if you will. I know promised to follow the recipe exactly as shown but I didn’t. I didn’t have onions or garlic or scallions. Flour has become a precious commodity and making something my garlic allergy daughter can’t eat and son won’t eat seemed like a waste of flour. So I made pizza dough. It is galette shaped. And that is all I have to say about that. When I had high tea at the Grand Floridian eons ago, I had an onion tart that was delicious. It was a savoury jamy tart and I quite liked it. I imagine this gallet would be similar but on a larger scale. So maybe one day I will make it when I have an abundance of supplies, but for now, I am not risking it.

Instead we decided we wanted pizza and by we I mean my adult children, more specifically, my son. This was where I would spend my precious flour.

I normally make pizza by pouring in a bottle of beer instead of yeast. It is an easy way to get a rise and is quick. We don’t have any beer left and the liquor stores are closed so I made pizza crust the old fashion way, with yeast. I searched the Bon Appétit website searching for BA’s best pizza dough but found this one instead. I had all the ingredients, I read through the instructions and it said I could make the night before and keep it in the fridge. Perfect! That way we could have pizza for family movie night, a long ago tradition we had when the kids were younger. We would make homemade pizza watch a movie, have half-time (a tradition that dates back to family night movies with my dad. At the half-way mark, he would pause the movie, we would get snacks, do any business we needed to and then settle back into the movie, something I continued with my kids. They got to pick their treat, usually root beer and cream soda, popcorn or chips, smarties and reese peanut butter cups.)

The pizza dough was easy especially since I have been watching copious amounts of bread dough videos. Shout Out to Everyday Food, Oh Yum, Preppy Kitchen and my beloved Bon Appétit! I learned that my Kitchen Aid will knead the dough….wait…I have been kneading my bread by hand forever. I rarely used my dough hook before and now I know how to use it properly.

The dough was so lovely it brought a tear to my eye.

This is the recipe from Bon Appétit.

After the dough is mixed and is a shaggy ball, begin kneading. Normally I did this by hand to feel the dough, but the dough hook gives me a better result. It takes about 10 minutes of kneading with the dough hook and gradually adding flour about a tablespoon at a time until the dough climbs up the hook and is tacky, not sticky. This was the loveliest kneaded bread I have ever produced.

I stuck it in the fridge over night and it doubled in size. Normally I would prove it for an hour in the warming oven or a warm spot.

I split the dough in half and formed a circle with my hands, just like they do at Panago Pizza. I made the circle too big, next time I will measure. I preheated my pizza stones and placed the dough on the hot stone. I moved quickly to add the sauce toppings and cheese. Baked it for about 10 minute snad then rotated top for bottom to get even browning.

My kids said, and one is a pizza tasting expert, “this was the best crust they ever had”.

Now I just need to perfect the sauce.

What are you guys stress baking this week?