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Hot X: Algebra Exposed

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Tip the dried fruit into the dough and knead it in with your hands, so that it is evenly incorporated. For the tangzhong add 35g of the flour and 185ml of the milk to a small saucepan and cook over low/medium heat, mixing constantly, until the mixture forms a thick paste. Make sure you’ve suitable areas for storing and preparing food and avoid cross contamination of different foods. Once it has reached a rough dough, tip it onto a lightly floured work surface and start to develop the dough by kneading it until silky. Because the bowl is bucket shaped and the attachment arm sits over just one side of the bowl it makes adding ingredients to mixer, whilst it’s running, so much easier.

Line a baking tray with baking parchment and position the balls evenly across the tray, leaving a 5cm space between each. If your yeast is past its expiry date OR you’ve kept it in hot humid conditions (instead of fridge or freezer), your dough will not rise. Despite making Marguerite Patten's Hot Cross Buns recipe for the past 30 years I decided to try Nigella's this year. In the palm of your hand, firmly round the pieces so they stand pert on your baking tray, a fingers width between them.As an experienced cook and having followed the Women’s Weekly recipes for years, I’m afraid I must admit to being a complete Nagi follower now. These buns had extremely holy connotations and were believed to be able to cure all ills, including the most dreadful diseases. Pour over the warm milk and egg mix then start your machine going on its lowest setting and mix for 3-4 minutes or until the dough has started to come together but is scraggy – then add the soaked fruit.

When ready, an adult should carefully remove your Dutch Oven from the heat, remembering to wear the heatproof gloves. An adult should carefully remove your Dutch Oven from the heat, remembering to wear the heatproof gloves.No-knead Hot Cross Buns are exactly as the name says – Hot Cross Buns that are made without kneading the dough. With the dough still in the bowl, tip in 75g sultanas, 50g mixed peel, zest of 1 orange, 1 finely chopped apple, ground cinnamon and mixed spice. You don’t actually need to dissolve it in liquid like I do with the dry, but there’s no harm in doing it and so for the sake of consistency, crumble it in and let stand until it foams up, same as using dry yeast.

Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it. Whilst traditionally eaten on Good Friday, I like to eat these throughout the run up to Easter weekend, toasted and slathered in butter for breakfast or as an afternoon snack.

Form into a ball and place in a buttered bowl covered with clingfilm, and leave to prove overnight in the fridge. Let me say as a mom of 5 this was so easy to do and came out better than the other recipes I used to use. Pour in the remaining milk, the eggs and the tangzhong paste and, with the dough hook attached, mix on low speed until a shaggy dough is formed.

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