GODDAUGHTER RECIPES

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HOT CROSS BUNS RECIPE - BBC GOOD FOOD



Hot cross buns recipe - BBC Good Food image

Follow master baker Paul Hollywood's ultimate step-by-step guide to creating perfectly decorated fruit buns

Provided by Paul Hollywood

Categories     Treat

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield Makes 15

Number Of Ingredients 15

300ml full-fat milk , plus 2 tbsp more
50g butter
500g strong bread flour
1 tsp salt
75g caster sugar
1 tbsp sunflower oil
7g sachet fast-action or easy-blend yeast
1 egg , beaten
75g sultanas
50g mixed peel
zest 1 orange
1 apple , peeled, cored and finely chopped
1 tsp ground cinnamon
75g plain flour , plus extra for dusting
3 tbsp apricot jam

Steps:

  • Bring 300ml full-fat milk to the boil, then remove from the heat and add 50g butter. Leave to cool until it reaches hand temperature. Put 500g strong bread flour, 1 tsp salt, 75g caster sugar and 7g sachet fast-action or easy-blend yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add 1 beaten egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
  • Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. 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.
  • With the dough still in the bowl, tip in 75g sultanas, 50g mixed peel, zest of 1 orange, 1 finely chopped apple and 1 tsp ground cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
  • Divide the dough into 15 even pieces (about 75g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.
  • Heat oven to 220C/200C fan/gas 7. Mix 75g plain flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
  • Gently heat 3 tbsp apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

Nutrition Facts : Calories 226 calories, FatContent 4 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.5 milligram of sodium

BROWNIE KISS CUPCAKES RECIPE: HOW TO MAKE IT



Brownie Kiss Cupcakes Recipe: How to Make It image

It's fun to prepare individual brownie "cupcakes" with a chocolaty "surprise" inside. My goddaughter, Cara, asks me to make them for her birthday to share at school. This year, she requested 32. I later found out she only needed 27 for her class...wonder where the other five went! -Pamela Lute, Mercersburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 9 servings

Number Of Ingredients 9

1/3 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
9 milk chocolate kisses

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to the creamed mixture and mix well. , Fill paper- or foil-lined muffin cups two-thirds full. Place a chocolate kiss, tip end down, in the center of each. , Bake until top of brownie springs back when lightly touched, 20-25 minutes.

Nutrition Facts : Calories 239 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 163mg sodium, CarbohydrateContent 36g carbohydrate (24g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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