Hot Cross Buns

After years of telling myself that I am going to try and make them and my irrational fear of yeast, I finally attempted Hot Cross Buns.  Why, oh why did I wait so long to attempt this?  They are one of the best things I have ever tasted and I am sure that they will become a regular fixture now that I have seen the light.

Crossed and ready to be made hot

I am pretty traditional with my preferences for Hot Cross Buns.  I have seen some in stores here that have lemon or raspberry crosses, and were so spice-less that I couldn't bring myself to buy them.  I know that in Australia you can buy chocolate buns (both milk and dark), fruitless buns, chocolate chip buns, and white chocolate and cranberry buns, and even gluten-free buns.  It has always been the original spicy fruit buns that are my favorite.  One of the best tastes ever is a lightly toasted hot cross bun with a drizzle of honey on top.

My search for a recipe led me in so many different directions. Apparently there isn't just one correct way to make a hot cross bun, there are thousands.  I finally settled on a combination of two recipes that had exactly what I was looking for - a recipe that made about a dozen buns and a recipe that had lots of spice to it.  This hybrid recipe was just right, and produced a fruity, spicy, dense hot cross bun.

Now I have finally made the plunge into the world of yeast breads I see many more attempts in the future.


Hot Cross Buns
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Ingredients

• 310ml warmed milk
• 60g superfine sugar
• 14g dried yeast
• 650g bread flour
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons mixed spice (or allspice)
• 1 teaspoon ground nutmeg
• 2 teaspoons ground ginger
• ½ teaspoon ground cloves
• 60g butter, softened
• 375g of raisins/currants/golden raisins/mixed candied fruit (I used mixed fruit from Australia)
• 2 eggs
• 60g all-purpose flour
• 60ml water
• 2 tablespoons apricot jam, warmed in a pan (or microwave)

Instructions

1. In a saucepan warm the milk; whisk in the sugar and yeast until sugar has dissolved. Cover and set aside for 10 minutes or until it becomes frothy.
2. Mix the bread flour, salt and ground spices in a large bowl of a stand mixer. With your fingers, rub the butter into the flour until mixed and crumbly.
3. Stir in the raisins/sultanas, egg, and frothy yeast mixture until just combined.
4. Attach the dough hook and knead for about 5 minutes until smooth and elastic.
5. Lightly oil another large, clean bowl, place the dough in and turn to coat the surface with oil.
6. Cover in clingwrap and leave in a warm, draught-free place for 45 minutes or until the dough has doubled in size.
7. When ready, remove the clingwrap and use your fist to punch down the dough. Transfer to a lightly floured board and give it a quick knead until smooth and divide into 12 rounds.
8. Place the buns into a greased 20 x 30cm (8x12-inch) baking tray, cover with clingwrap and leave in warm place to rise for 15 minutes. Preheat the oven to 200°C (395℉).
9. Whisk together the all-purpose flour and water to a smooth paste. Pipe crosses on top of the buns and bake at 200°C (395℉) for 10 minutes. Reduce heat to 180°C (350℉) bake for a further 15 minutes. Buns are ready when it sounds hollow when you tap the tops.
10. Brush with warmed apricot jam while the buns are still warm.

Recipe adapted by All That's Left Are The Crumbs from recipes by Citrus and Candy and Short Street Bakery ©.

The Cake Slice Bakers March 2012 - Honey Bee Cake

The time has once again flown by and it is time for the March edition of the Cake Slice Bakers.  Votes were counted and the winning recipe this month was the Honey Bee Cake.  This is our 5th cake from Vintage Cakes by Julie Richardson, and I have to say that this is my favorite so far.





I decided that I wanted to use a local honey for this recipe.  After visiting the Kapi'olani Farmers' Market last week, and trying a few different samples, I decided upon an Ewa Kiawe honey from Nalo Meli Hawaiian Honey, which specializes in unique local raw honeys that are fresh from the hive.






It was amazing how quickly this cake came together.  I know the recipe calls for sifting the dry ingredients but to be honest I put them all in a large bowl and gave them a good whisk and that was that. Before I knew it the cake was in the oven and I was getting the honey glaze ready.  After 45 minutes the cake was out of the oven and ready to be drenched in the honey mixture and a sprinkling of toasted almonds.

My family raved about this cake - both the texture and flavor - so I know it will not last long.  I think that the only change I would make would be to double the amount of the honey glaze.  After pouring half of the glaze over the cake I didn't feel like it had covered enough of the cake, but I knew I needed the remaining amount to pour over the top of the almonds.  I ended up using a little more glaze on the cake, pouring what was left over the nuts, and then drizzling a little pure honey over the top for good measure.

It is always interesting to see different interpretations and opinions of the same cake so please click here to see the cakes of my fellow Cake Slice Bakers.  Also, the Cake Slice Bakers now have a Facebook page now so make sure you check it out soon.

Honey Bee Cake

Printer Friendly Version

Ingredients

Cake

• 2¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon fine sea salt
• ¾ cup plus 2 tablespoons unsalted butter, room temperature
• ¾ cup sugar
• ⅓ cup honey
• 2 teaspoons pure vanilla extract
• 2 eggs, room temperature
• 1 egg yolk, room temperature
• ¾ cup buttermilk, room temperature

Glaze

• ½ cup honey
• ¼ cup firmly packed brown sugar
• ¼ cup unsalted butter
• ½ cup of sliced almonds, toasted 

Preparation

1. Center an oven rack and preheat the oven to 350℉. 
2. Prepare a 9″x3″ non-stick springform pan (grease the pan with butter and line the bottom with parchment).
3. In a large bowl, sift together the flour, baking powder, and salt, then whisk to combine. 
4. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, honey, and vanilla on low speed until blended; increase the speed to high and cream until very light and fluffy, about 5 to 7 minutes, stopping the mixer frequently to scrape down the sides of the bowl and the paddle paddle.
5. Blend in the eggs and egg yolk one at a time.
6. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop to scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the mixing by hand with a spatula to make sure that you don't over-beat the batter.
7. Spread the thick batter evenly into the prepared pan.  Tap the pan firmly on the counter to release any air bubbles.
8. Place the pan in the center of the oven and bake for 40-45 minutes. The cake will be a deep golden color and be firm on top, and a skewer inserted in the middle will have moist crumbs attached. The cake may crack on the surface as it bakes, but this provides a way for the cake to soak up the honey glaze.
9. While the cake is baking, make the glaze in a small saucepan by combining the honey, sugar, and butter over medium heat until combined.  Bring the mixture to just barely to a simmer.  Turn off the heat but leave the saucepan on the burner to keep warm. 
10. Remove the cake from the oven and poke holes all over the top of the cake with a wooden skewer. Pour half of the glaze on the cake, evenly sprinkle the cake with the almonds, then pour the rest of glaze over the almonds. 
11. Place the cake back in the center of the oven and bake for an additional 5 minutes.
12. Cool the cake in the pan on a wire rack for about 1 hour.  To remove the cake from the springform pan, remove the side before gently flipping the cake over onto a plate to remove the parchment paper. Then place serving plate over the cake and flip it back over again.
13. Serve just barely warm.
14. Thanks to the honey, this cake will keep for 5 days when wrapped and stored at room temperature.

Vintage Cakes by Julie Richardson

The Cake Slice Bakers February 2013 - Red Velvet Cake with Mascarpone Cream Cheese Frosting

It seems like the last month just flew by.  I am actually finding it hard to believe that March is almost here. Sometimes I wish I could put life in a slow motion so that it doesn't go by so quickly.  Anyway, before I could blink it was Cake Slice Bakers time again.  All my good intentions of typing up the recipe early, and getting the cake baked well before the deadline so I would not feel rushed, did not happen.  I ended up quickly baking it yesterday and typing everything up at the last moment.

The Cake Slice Bakers are currently baking from the book Vintage Cakes by Julie Richardson, which has produced some wonderful cakes so far.  Each month we vote on which cake to bake next from our current book and then we then have a month to bake it in secret before we all blog about it on the same day each month – the 20th – never before. 

I am not sure if maybe there was a little subliminal thinking in my avoidance of getting this cake baked and the post done.  In all honesty I am not the biggest fan of Red Velvet cake and I was a little disappointed when it won the vote at the last moment.  However, part of being a member of this group is trying a variety of cakes in the book, and I was hoping this might be the recipe to change my mind about Red Velvet cake.

On a positive note I loved how this cake baked up.  It rose wonderfully so I had two beautiful layers, and it had a wonderful crumb too. Removing it from the pan was very easy and leaving the parchment on until assembly made it a breeze to move the layers onto the cake plate. The only problem was that I just did not like the taste.  Red Velvet cake has always reminded me of Dr. Pepper and I really don't like the taste of that drink. 

However, I could write on and on about how amazing the mascarpone-cream cheese frosting was.  This is going to be my new go-to frosting.  It had just the right amount of tang from the mascarpone and sweetness from the cream cheese and cream.  Seriously, I could have eaten it by the spoonful. Luckily I resisted and it made it onto the cake, well most of it did.

Although I wasn't a fan of the flavor I am going to make the cake again and turn it into a regular chocolate cake, and top it with the same frosting.  Then it will be a dangerous cake for me to have around the house - it will not last long - and I'll have to double (or triple) my exercise routine.  Luckily for me there is a group I know who loves any type of baked goods, so I am sure that the cake will be devoured tomorrow as I am sending it to school with my girls.

Please click here to check out the blogs of my fellow Cake Slice Baker's to seeif this cake was a winner for them.



Red Velvet Cake with Mascarpone Cream Cheese Frosting
Printer Friendly Recipe

Ingredients
Cake

• 2½ cups sifted cake flour 
• ½ cup unsweetened Dutch-processed cocoa 
• 2 teaspoons of baking powder 
• 1 teaspoon of sea salt 
• ¾ cup of canola oil 
• 2 teaspoons of pure vanilla extract 
• 1 tablespoon of red food coloring 
• ¾ cup of unsalted butter 
• 1¾ cup of sugar 
• 4 eggs, at room temperature 
• 2 egg yolks, at room temperature 
• 1 cup of buttermilk, at room temperature 

Frosting

• 8 oz of cream cheese, at room temperature
• 8 oz of mascarpone, cold
• ½ cup of heavy cream, cold
• ⅓ cup of sugar
• 1 tablespoon of pure vanilla extract

Preparation
Cake

1. Center and oven rack and preheat the oven to 350℉.
2. Grease two 9x2-inch round cake pans and line with parchment paper circles. 
3. In a small bowl sift together the flour, cocoa, baking powder, and salt; whisk together until well combined.
4. In a small bowl combine the oil, vanilla, and food coloring.
5. In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar together on medium-high speed until fluffy, about 5 minutes, stopping frequently to scrape down the sides.
6. With the mixer on low, drizzle the oil mixture into the batter and beat until well combined.
7. Gradually turn the mixer up to medium-high speed (avoid splashing the red batter) and beat until fluffy again.
8. Blend in the eggs and egg yolks one at a time, adding the next one as soon as previous one has been incorporated into the batter.
9. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. After each addition mix until just blended and then stop the mixer and scrape the bowl.
10. Stop the mixer before the last addition of flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not over-mix the batter.
11. Divide the batter evenly between the prepared pans and smooth the tops. Tap the pans firmly on the counter to release any air bubbles.
12. Place the pans in the middle rack of the oven and cake until the centers of the cake spring back when lightly touched, about 30 minutes.
13. Cool on a rack for 30 minutes before removing from pan.
14. Take extra care when removing the cakes from the pans as they are fragile and could crack. Leave the parchment paper on until you assemble the cake, continue to cool the cakes on the rack, top side up until they reach room temperature.
15. To assemble the cake, place one of the layers (top side up on) a serving plate.  Using a metal spatula spread half of the frosting over the top of the cake, spreading it slightly over the edge. Place the next layer of cake (top side up) on the frosted layer.  Spread the remainder of the frosting over the top of the cake.
16. This cake is great the day it is made but can keep for two days in an airtight container in the refrigerator (refrigerate due to frosting).  Bring it to room temperature before serving, about one hour.

Frosting

1. Using the stand mixer with the paddle attachment, beat the cream cheese until it is uniform in texture. Add the mascarpone, cream, and the sugar and beat on low speed until combined, scraping the side as needed. 
2. Gradually increase the speed to high speed and blend the frosting for one minute until it is creamy and thick.
3. Turn back down to low speed, add the vanilla, and gently mix until just blended. 
4. This frosting will keep in the refrigerator for up to 5 days. If refrigerated allow to soften slightly before using. 

Recipe from Vintage Cakes by Julie Richardson

Streaking Vanilla Cupcakes

Ok, so these cupcakes are not naked and running down the street. I totally drew a blank when naming them - I mean vanilla cupcakes with blue-streaked buttercream isn't the most enticing name is it? My daughter suggested the name and thought it was really funny, so I decided to go with it.

My daughter couldn't play basketball this year so she is the team manager for both the Junior Varsity and Varsity teams. A few days ago was Senior Night and she wanted to bring something to help the team celebrate. She decided that cupcakes would be popular with the team, and that we could easily incorporate the team colors - white and blue.

I love this recipe that I found on Martha Stewart's site.  All I had to do was swap out the strawberry for vanilla extract in both the cupcakes and the frosting.  This cupcake recipe produces a really nice soft crumb and a moist cake.  After mixing up the batter I separated about one cup and dyed it blue.  To produce a tie-dye effect I filled the cupcake liners with some vanilla batter, then blue batter, topping them off with a little more vanilla batter and then swirled it with a toothpick.






To top the cupcakes I decided to try and put blue streaks around the side of the piping bag so that I would get a swirl effect.  It probably would have worked out better had I used a small paintbrush, rather than a toothpick, but I had to go with what I had in the house.  In the end I used the toothpick to swirl the blue color straight into the buttercream, and then spooned it into a ziploc bag to pipe it.

The team was thrilled with the cupcakes and even better, they won the game.

I could have swirled this one a little better

Streaking Vanilla Cupcakes  
(Printer Friendly Recipe)

Ingredients
Cupcakes

• 2¾ cups all-purpose flour
• ½ cup cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 8 ounces (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• blue gel paste as needed

Buttercream

• 4 large egg whites, room temperature
• 1¼ cups sugar
• ¾ pound (3 sticks) butter, softened, cut into small pieces
• 1 teaspoon pure vanilla extract
• blue gel paste as needed

Preparation
Cupcakes

1. Preheat oven to 350℉. 
2. Line standard muffin tins with paper liners. 
3. Whisk dry ingredients in a large bowl. 
4. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Reduce speed to low. 
5. Mix remaining wet ingredients in a bowl. 
6. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry, scraping the sides of bowl between each addition.
7. Divide batter among muffin cups, filling each full (or tie-dye as suggested above).
8. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes.
9. Let cool in tins on wire racks.

Buttercream

1. Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
2. Remove from heat, and attach bowl to a mixer. 
3. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes.
4. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition. 
5. Add vanilla and whisk to combine.
6. Use immediately, or cover, and refrigerate. 
7. If using gel paste either dye buttercream or use a small paintbrush to line a piping bag before decorating cupcakes.

Recipe adapted from Martha Stewart.  Makes approximately 30 cupcakes.

To Try Tuesday - Browned Butter Snickerdoodles

With folders overflowing with recipes that I have either snipped from my magazines, or bookmarked on my computer, it was about time that I got back to my To Try Tuesdays.  Today's recipe is actually a recent one that appeared in my reader just over a week ago.  Three little words got my immediate attention - Browned Butter Snickerdoodles.

This recipes comes courtesy of The Spiced Life.  I love this blog because it is so eclectic.  Laura is always thinking outside the box so you never know what might be on the blog next - how fun is that!  One day you may see a Lentil & Potato Casserole with Pumpkin & Tomatoes topped with a Phyllo Crust, then you could see something like a Lime Basil Bundt Cake, a Chicken Noodle Soup with Mushrooms, Ginger, and Chinese 5 Spice, and so much more.

Browning the butter gives a lovely nutty flavor to the cookies, and I loved the spices. A few years ago I made Chai Snickerdoodles, which had similar flavorings, but did not call for browned butter.  Special note was made of the suggestions regarding these cookies - make sure you keep whisking the butter as it is browning, chill the dough for at least an hour, and do not crowd the cookie sheet.

These cookies are absolutely delicious.  As soon as they came out of the oven I had to try one - quality control you know.  Actually, that is so not the truth.  The reality is that they just smelled so inviting I couldn't stop myself.  There is nothing better than a cookie warm from the oven.

Browned Butter Snickerdoodles

(Printer Friendly Recipe)

Ingredients

• 1 cup butter
• 1½ cups sugar
• 1 teaspoon vanilla
• 2 large eggs
• 2¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¼ teaspoon cardamom
• ¼ ground ginger
• pinch finely ground black pepper
• pinch cloves
• pinch allspice

For the cinnamon-sugar:

• ½ cup sugar
• 2 teaspoons ground cinnamon

Preparation

1. In a saucepan, preferably stainless steel so you can see the butter, melt the butter on medium heat.  Whisk constantly until the butter turns reddish-golden brown.  Remove from the heat and allow to cool.
2. In a large bowl whisk together the sugar, vanilla, eggs, and cooled butter.
3. Whisk together the flour, baking soda, cream of tartar, salt, and spices in a bowl. 
4. Add the dry ingredients to the butter mixture and mix until combined.
5. Chill your dough for 1 hour (or as long as possible, preferably overnight) in the refrigerator.  
6. Preheat the oven to 350℉. 
7. Meanwhile mix ½ cup sugar and the 2 teaspoons cinnamon in a bowl. 
8. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches apart.
9. Bake the cookies 11-13 minutes or until the edges of the cookies begin to turn golden brown. 
10. Cool the cookies on the sheet for at least 2 minutes. Remove the cooled cookies from the baking sheet after a few minutes and transfer to a wire rack to cool completely.
11. Repeat with remaining dough.
12. Makes about 30 cookies.

Recipe by The Spiced Life, slight adaptations by ATLATC.