'All Buns Glazing'
Posted: Sun Feb 05, 2023 10:05 am
James was having difficulties getting into the forum so I have posted this for him, he said ....I like Maureen's 'recipe as a poem' idea, and couldn't resist the temptation to have a go. But I can't access the ABPA forum so I humbly offer it up here. It's basically the recipe I use when making hot cross buns, one I've purloined from the good ladies of the CWA but with an abundance - an excess perhaps - of poetic licence tossed in.
So with apologies all round, here is;
'All Buns Glazing' ... © James Cayce.
500 grams of flour, plain is always best
a pinch of salt, 2 cups of fruit and one of citrus zest.
A hefty shake of cinnamon and several of mixed spice
80 grams of butter adds softness - which is nice.
A generous scoop of icing sugar, about 1/2 a cup
Add it all together and then just mix it up.
Put a tablespoon of sugar, at the very least
in a little mixing jug with fourteen grams of yeast.
Add a cup of tepid milk - a little more is fine
throw it in the flour mix and thoroughly combine.
When it comes together in a solid mass of dough
knead it for a while, about ten minutes or so.
Return it to the bowl with an olive oil smear
Cover it, let it rise, pour yourself a beer.
When it's doubled up in size and seems about to burst
knead it briefly once again as you did at first.
Cut off fifteen pieces. roll each into a bun
Lay them on a baking tray with room around each one.
Cover them in cling wrap, let them rise again
pour yourself another beer, you'll be needing one by then.
Bake for 20 minutes or until they're golden brown
and while you're sitting, waiting, let another beer go down.
And for the crosses on the top you'll need to make a paste.
That's just flour and water so don't worry if there's waste.
You can use a plastic bottle that once held tomato sauce
But make sure that its empty and has been cleaned out of course.
And for glazing use some gelatine or jam without the lumps
they won't turn out like bought ones so you just might get the grumps.
But if you're disappointed, just down another beer
feed them to the grand kids and they'll quickly disappear.
So with apologies all round, here is;
'All Buns Glazing' ... © James Cayce.
500 grams of flour, plain is always best
a pinch of salt, 2 cups of fruit and one of citrus zest.
A hefty shake of cinnamon and several of mixed spice
80 grams of butter adds softness - which is nice.
A generous scoop of icing sugar, about 1/2 a cup
Add it all together and then just mix it up.
Put a tablespoon of sugar, at the very least
in a little mixing jug with fourteen grams of yeast.
Add a cup of tepid milk - a little more is fine
throw it in the flour mix and thoroughly combine.
When it comes together in a solid mass of dough
knead it for a while, about ten minutes or so.
Return it to the bowl with an olive oil smear
Cover it, let it rise, pour yourself a beer.
When it's doubled up in size and seems about to burst
knead it briefly once again as you did at first.
Cut off fifteen pieces. roll each into a bun
Lay them on a baking tray with room around each one.
Cover them in cling wrap, let them rise again
pour yourself another beer, you'll be needing one by then.
Bake for 20 minutes or until they're golden brown
and while you're sitting, waiting, let another beer go down.
And for the crosses on the top you'll need to make a paste.
That's just flour and water so don't worry if there's waste.
You can use a plastic bottle that once held tomato sauce
But make sure that its empty and has been cleaned out of course.
And for glazing use some gelatine or jam without the lumps
they won't turn out like bought ones so you just might get the grumps.
But if you're disappointed, just down another beer
feed them to the grand kids and they'll quickly disappear.
and who doesn't enjoy a hot cross bun straight from the oven YUMMO - Sounds good to me on all counts.