Hot X: Algebra Exposed

£9.9
FREE Shipping

Hot X: Algebra Exposed

Hot X: Algebra Exposed

RRP: £99
Price: £9.9
£9.9 FREE Shipping

In stock

We accept the following payment methods

Description

Add the drained dried fruit and the candied peel and knead briefly until evenly mixed into the dough.

Supermarkets love to stretch the traditional period these glorious buns are available, but when you go to bakeries and to home kitchens, they are still only made in a relatively short window. They won a gold Free From Easter Award this year, so you can be sure you’re not compromising on taste. Brush the buns with an egg wash, and then mix the flour, sugar and 2 tablespoons of water into a smooth, thick paste. When the hot cross buns come out of the oven, mix the sugar and 1 tablespoon of boiling water together for the glaze, and brush each hot bun to make them sweet and shiny. The next day, place 200g of your flour, the yeast and the milk in a large bowl and gently mix to a creamy batter.

These Made Without wheat hot cross buns are gluten-free, but give you the satisfying texture and signature hot cross bun flavour you crave with orange-soaked mixed vine fruits and spices. With salted caramel fudge pieces and banana purée, we’ve packed all the flavours of banoffee pie into a hot cross bun. Made in a similar manner to a roux, flour and water (or milk) are mixed together and cooked until thick. Nestle your well worked dough back into the big mixing bowl, cover and rest in a warm place until it has doubled in size, or for 30 minutes, whichever is first.

To shape the hot cross buns cover the pieces of dough with a kitchen towel to prevent them drying out. Caution is needed when in contact with items that have been heated and young people should use them under adult supervision.Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go. Place the sugar and water together in a small pan and bring gently to the boil, allowing the sugar to dissolve. This particular recipe is adapted from one that Clive used to teach on our baking courses at Frampton on Severn, which is perfect for a traditional, classic hot cross bun. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent. Eostre was a voluptuous blonde maiden, always depicted surrounded by little birds, bunnies and other baby animals, as well as spring flowers.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

Delivery & Returns

Fruugo

Address: UK
All products: Visit Fruugo Shop