HOT CROSS BUNS

Eating sugar-free should not mean that you have to miss out on having treats like everyone else.   With Easter just around the corner, it seems everywhere you go, there is a packet of hot cross buns tantalizing you as you walk past.  

Fear not - I have done some "tweaking" and have come up with a very easy recipe for "Sugar-Free Hot Cross Buns" that you can make at home.  I have made the recipe in the bread machine but it will work just fine if you want to mix and knead it by hand. 

• 350 mls water
• 1 egg
• 2 tablespoons olive oil or butter
• 1 teaspoon salt
• 3 tablespoons rice malt syrup
• 600 gms bakers flour
• 3 tablespoons milk powder
• 1 teaspoon bread improver
• 1 tablespoon ground cinnamon
• 1 tablespoon ground mixed spice
• 2  1/4 teaspoons yeast
• (1 cup of sultanas or mixed dried fruit added at the beep) as you know there is lots and lots of sugar in dried fruit so I don't put any in - entirely optional - I just love the spicy buns as they are

First of all place all the ingredients, in the order that they are written, into the bread machine and set it for the "dough" setting.  This, on most machines, is a cycle which takes about 1 and a half hours to complete.  An initial mixing stage and then a first rise stage.

This is a picture of mine after the completion of the "dough" setting cycle.

Tip the dough out onto a floured work surface, punch down and knead softly for about 30 seconds.  Then divide the dough into 18 round balls of approximately the same size.  

Place them in a large baking tray, or two smaller lasagne dishes, as I have done here.  Cover with oiled plastic wrap or a damp teatowel and put aside in a warm spot for the final "rise" - they will double in size again. 

You will then be able to pipe crosses on top, if you wish, with just a smooth paste of flour and water.  If you don't have a piping bag, a plastic bag with the corner cut off works just as well.   Then into a 200 degree oven for 15 to 20 minutes.

Turn out onto a wire rack to cool - or toast one straight away to have with a "cuppa".  Mmmmmmmm smell that......

Sourdough

Mmmmmmmm - its a pity you can't smell what I smell.  This is my latest sourdough loaf - pulled out of the oven just now - and, if I do say so myself ..........my best loaf yet. 

  

I have been trying to perfect the art of making sourdough bread for about 6 months now.

My first attempt at a starter was fairly dismal, which I put down to maybe the age of my bakers flour.  With a quick visit to "SIMPLY GOOD", a bulk produce store, relatively close to my home, I was able to buy a fresh batch of flour which made my second starter bubble away nicely in just a few days.

However.....I quickly found out that just because the starter is bubbling and a wonderful fruity smell is being emitted from the bowl,  this does not mean things are going to work out.   So many other variables come in to play when making a sourdough loaf.   The time of the day, the weather, humidity, all of these things and many more affect the ability of the dough to ferment and rise.

After many failed attempts, I resorted to buying "dedicated equipment" thinking this would help.  I jumped on-line and purchased a cane banneton, scraper and slashing blade from Sourdough Companion.

This was the first thing that I did right.  What a great website!!!!!    I did not sign up to use the forum there, however, I found it to be an invaluable place to be able to read all about the "art of sourdough".  Being able to read at my own pace and learning level, step by step, was a great help and I have never looked back.

Another great find on "YouTube" is the following video which is all about the shaping of the loaves before setting them aside in the banneton for their final rise.

 

Good luck if you are on your own quest for the perfect sourdough loaf.  I hope the links that I have posted here are of help as well.    My advice to you is just practice, practice, practice and keep going - don't get disheartened.  When a loaf turns out too flat or too chewy just give it another go.......one day you will be amazed at yourself - just like me.