Hot Cross Buns

hot, glazed, hot cross buns

Original recipe from Paul Hollywood. I took this recipe and re-formulated it to include an overnight cold maturation whilst also upping the levels of sugar, butter and fruit.

500 strong 00 flour (Shipton Mill)
250 milk
80 boiled water
100 caster sugar
100 butter
60 whole egg (beaten)
20 fresh yeast
100 g sultanas
50 g mixed peel
zest of 1 orange
1 apple , peeled, cored and finely chopped
1 tsp. ground cinnamon
1 tsp. mixed spice
g

Mix flour, salt, yeast and spices in a bowl. Separately in jug dissolve sugar with the water, add the milk, cold from the fridge and finally the beaten egg. Gradually combine this liquid solution with dry ingredients to make a dough. Rest for 30 minutes – 1 hour. Cover and leave in the fridge overnight.

Next Morning remove the dough from the fridge and allow about 1hr to come up to room temperature. Then knead until full development. Mix in the fruits and zest until evenly distributed. Bulk ferment in a warm place for around one to two hours or until until nearly doubled in volume. Scale into 13 100g pieces. Round each tightly and prove until generously doubled, pipe crosses and bake. Once baked glaze with jam or syrup.

Croissants by Giovanni Pina

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I confess; I am in no way skilled at lamination and hardly ever make croissants. It’s something I’ve done only a handful of times. These were my best yet and not only that, these are solely leavened by natural means, a first.

Original recipe found here – I scaled it down and used a lower ratio of butter for folding in.

25 50 11 1000 flour 00 W 210/230
50 100 22 2000 flour 00 W 360/380
25 50 22 1000 sourdough
20 40 9 800 caster sugar
25 50 22 1000 egg yolks
25 50 22 1000 water
19 38 8 750 butter
50 100 22 2000 flour 00 W 210/230
100 200 44 4000 flour 00 W 360/380
28 55 12 1100 caster sugar
75 150 33 3000 egg yolks
3 6 1 120 salt
8 15 3 300 acacia honey
25 50 11 1000 water
25 50 11 1000 milk
13 25 6 500 butter
*butter for folding in
516g 1029g % 20570g

*original recipe says to use 2.5Kg of butter per every 4.5Kg of dough. I used 1/3 butter to dough.

Fully proved and too warm!
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After the bake
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Crumb with errors
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Incredibly delicate like clouds that just flaked and melted away in the mouth!