HONEY BUNS UK RECIPES

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HOT CROSS BUNS RECIPE - BBC FOOD



Hot cross buns recipe - BBC Food image

Traditional spiced, sticky glazed fruit buns with pastry crosses. Served as a classic Easter treat, the buns can also be enjoyed at any time of year. Each serving provides 313 kcal, 8.5g protein, 57g carbohydrates (of which 16.5g sugars), 5g fat (of which 3g saturates), 2g fibre and 0.5g salt.

Provided by BBC Food

Prep Time 2 hours

Cook Time 30 minutes

Yield Makes 12 buns

Number Of Ingredients 12

625g/1lb 6oz strong white flour, plus extra for dusting (see tip for alternatives)
1 tsp salt
2 tsp ground mixed spice (or a combination of ground spices such as cinnamom, allspice, nutmeg, cloves and ginger)
45g/1½oz unsalted butter, cubed, plus extra for greasing
85g/3oz caster sugar
1 unwaxed lemon, finely grated zest only (alternatively use finely grated zest of ½ orange or 1 tangerine/satsuma)
1½ tsp dried fast-action yeast
1 free-range egg
275ml/9½fl oz tepid milk (non-dairy milks are also suitable)
125g/4½oz dried mixed fruit of your choice
2 tbsp plain flour (see tip for alternatives)
1 tbsp golden syrup or runny honey, gently heated, for glazing (see tip for alternatives)

Steps:

  • For the buns, sieve the flour, salt and mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar, lemon zest and yeast. Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough.
  • Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.
  • Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place into the prepared bowl, then cover with a clean teatowel and set aside in a warm place for 1 hour to prove.
  • Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape into a ball again and return to the bowl, then cover again with the teatowel and set aside for a further 30 minutes to rise.
  • Turn out the dough onto a lightly floured work surface and divide into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the teatowel and set aside to rest for 5–10 minutes.
  • Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray very loosely in baking paper, then place inside a large polythene bag (or cover loosely in lightly oiled cling film). Tie the end of the bag tightly so that no air can get in (if using) and set aside in a warm place for a further 40 minutes to rise. Preheat the oven to 240C/220C Fan/Gas 8.
  • Meanwhile, for the topping, mix the plain flour to a fairly thick smooth paste with 2 tablespoons cold water (you may need to use slightly less or more water to get the right consistency). When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag (or a plastic food bag with a corner snipped away) and pipe a cross on each bun.
  • Transfer the buns to the oven and bake for 8–12 minutes, or until pale golden brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack.

Nutrition Facts : Calories 313kcal, CarbohydrateContent 57g, FatContent 5g, FiberContent 2g, ProteinContent 8.5g, SaturatedFatContent 3g, SugarContent 16.5g

STICKY CHICKEN IN QUICK BAO BUNS RECIPE - BBC FOOD



Sticky chicken in quick bao buns recipe - BBC Food image

These fluffy, light bao buns are sure to impress, especially stuffed with sticky sesame chicken. For this recipe you will need a steamer.

Provided by Jeremy Pang

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 6 buns

Number Of Ingredients 18

200g/7oz self-raising flour, plus extra for rolling
2 tbsp caster sugar
1½ tsp baking powder
100ml/3½fl oz full-fat milk
1 tbsp white wine vinegar
1 tbsp sunflower oil, plus 1–2 tsp for coating the dough
pinch fine sea salt
4 boneless, skinless chicken thighs, trimmed of excess fat
1 tbsp light soy sauce
1 tsp sesame oil
1 tbsp sesame seeds, toasted
handful fresh coriander, thinly sliced red chilli and finely sliced spring onions, to serve
1½ tbsp light soy sauce
1½ tbsp dark soy sauce
1 tbsp harissa paste
1 tsp white wine vinegar
1 tbsp runny honey
1 tsp sesame oil

Steps:

  • To make the buns, mix the flour, sugar, baking powder and salt in a freestanding mixer fitted with a dough hook. Mix the milk, vinegar and oil together in a jug and slowly add to the mixer. Mix on a low setting until the dough comes together, then increase the speed to the highest setting and knead for 4–5 minutes, or until the dough is very smooth and elastic. (You can also mix the dough in a bowl and then knead on a very lightly floured surface for about 10 minutes.)
  • Divide the bun dough into 6 portions and roll into balls. Place one of the balls on a surface lightly dusted with flour and roll into an oval shape, 4-5mm thick and roughly the size of a large mobile phone. Rub the surface with a little of the sunflower oil and fold in half. Make 5 more buns in the same way.
  • A third fill a large saucepan or wok with water and bring to a simmer. If using a saucepan, it needs to be big enough to fit a large steamer (roughly 25cm in diameter) snugly on top. Line the steamer basket with a circle of baking parchment. Place 3 buns in the steamer basket and place over the simmering water. Cover with the lid and steam for about 8 minutes, or until the buns are well risen, light and fluffy. Put to one side while the remaining 3 buns are cooked.
  • While the buns are steaming, preheat a griddle pan over a high heat. Mix the chicken thighs with the soy sauce and sesame oil and massage well into the meat. Place on the hot griddle, opened out so they cook quickly. Griddle the chicken for about 5 minutes on each side, or until completely cooked through. If you don’t have a griddle pan, you can grill the chicken on a foil-lined tray.
  • Mix all the ingredients for the sticky sauce together in a jug and pour over the chicken in the griddle. Cook for 20-30 seconds, turning the chicken until well coated with the bubbling sauce. Transfer to a board, sprinkle with toasted sesame seeds and slice thickly. (If grilling, you can return the chicken to the grill for a further 2-3 minutes.)
  • Put the buns on a board or serving platter and open up. Fill with the sticky chicken, fresh coriander and spring onions. Serve with lime wedges and finely sliced chillies

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