Showing posts with label yeast breads. Show all posts
Showing posts with label yeast breads. Show all posts
One thing I really enjoy about this time of year is Hot Cross Buns. When we were children, we only really had them on Good Friday, which was quite traditional. These days they are available pretty much all year round, and in a variety of flavors as well. Some being studded with chocolate chips, cherries, and all sorts.
I prefer the traditional and whilst I will don't wait until Good Friday to enjoy them, I generally leave the enjoyment of them to the Easter season. To do otherwise takes away from the pleasure for me. When something becomes every day and common, then it just isn't special anymore. Know what I mean?
Yes, I am very much a traditionalist when it comes to food and specifics, especially when we are talking holidays and celebration types of food. Always a turkey for Thanksgiving and Christmas, and always a Ham for New Years and Easter.
My friend Monique, of La Table de Nana had posted these Hot Cross Buns on her Instagram page the other day. The recipe comes from Moomin Makes Stuff. Monique's posts are always so beautiful. I instantly wanted to make these buns and so I went to Moomin and got the recipe.
I did not need 12 buns however, so I cut the recipe in half to make only six. They turned out gorgeous! I will be making them again before Easter. Not only are they soft and light, but they are incredibly quick to make. You can literally be enjoying them in not much more than half an hour, which makes them perfect to throw together for breakfast on the day.
I did make a few changes. I used some of the more traditional ingredients such as mixed spice and mixed dried fruit, but other than that I left everything the same, just cutting things in half. These were fabulous! I highly recommend.
Don't you just love my Beatrix Potter figurines? Gifts from my friend Elaine through the years, even the whistle mug. We had whistle mugs when we were children. We were only allowed to use them at Easter. That only added to the excitement of the day. We really enjoyed whistling at each other with our mugs!
WHAT YOU NEED TO MAKE QUICK & EASY HOT CROSS BUNS (small batch)
Just a few simple baking cupboard ingredients. I bet you already have everything you need to make these in your larder right now!
- 1/2 cup (120ml) warm milk
- 1 TBS instant yeast
- 3 TBS (43g) butter, melted and left to cool
- 1/8 cup (20ml) pure maple syrup
- 1 large egg
- 1 1/2 cups (188g) plain all-purpose flour
- 1 tsp mixed spice (see notes)
- 1/2 tsp salt
- 1/4 cup (38g) raisins (I used mixed fruit)
- 1 egg yolk beaten with 1 tsp water
For the icing crosses:
- 1/2 cup (60g) icing sugar
- enough milk to make a thick pipeable glaze
Make sure your milk is no more than blood temperature, or you will kill the yeast. (98.6*F/37*C) I like to make sure all of my other ingredients are at room temperature, including the melted butter. This will give you a much better result.
Large eggs in North America are medium sized eggs in Europe.
The original recipe used ground cinnamon. I went the more traditional route and used mixed spice, which is a baking mix of warm spices used frequently in the U.K. and especially in hot cross buns. (I have given you the instructions on how to make your own in the notes on the recipe card.)
The original recipe also used raisins and I chose to use a mixed fruit dry fruit mix which is what they would use in the U.K. which is a mix of raisins, currants and candied peel. Again, I was looking for a more traditional result.
I did make the icing crosses which is what we grew up with, but in the U.K. they would pipe crosses on top of the buns using a flour paste, which is much more traditional.
HOW TO MAKE QUICK AND EASY HOT CROSS BUNS
Prepare to be amazed at how very quickly you can be enjoying these delicious buns!
Preheat the oven to 400*F/200*C/gas mark 6. Line a small baking tray with baking parchment. Set aside.
Whisk the milk and yeast together in a bowl. Whisk in the egg, melted butter and maple syrup, mixing everything together very well.
Add the flour, mixed spice and salt. Mix together until you have a shaggy dough. Tip out onto a lightly floured surface.
Knead gently for about 5 minutes until you have a smooth ball. You may need to add a bit of additional flour if it is too sticky.
Roll out to a rectangle. Sprinkle the raisins all over the surface of the dough. (You can soak the raisins first in some warm water to plump them but do dry them off well before using.)
Roll up tightly and then shape into a ball again. Cut into six equal pieces, and shape each piece into a ball.
Place onto the baking paper, seam side down, leaving a bit of space between each. How much space you leave will determine whether you have soft sides or not.
Brush the tops with some of the egg wash.
Bake in the preheated oven for 15 minutes. They should be golden brown on the top and bottom. Remove from the oven and leave to cool completely.
Make a thick pipeable glaze with the icing sugar and some milk. (you won't need much milk) Pipe this over top of the buns in the iconic cross shape.
Serve and enjoy.
I was really surprised at how very quickly these went together and were in the oven. They came out soft and delicious. I would add a bit more fruit the next time I make them as I like more fruit in my buns, and I will add the flour paste cross on top as I prefer that over the icing one.
These really were nice, however. If you are looking for a quick and easy version of a hot cross bun that is also a yeasted version, you cannot go wrong with this recipe!
Here are a few more versions of the iconic Hot Cross Bun that you might also enjoy!
MARY BERRY'S HOT CROSS BUNS - You will need to set aside the better part of a day to make these, but I promise you that they are worth the effort. Nicely spiced, loaded with fruit, soft and delicious. I'd expect nothing less than perfection from Mary Berry. These have the flour paste crosses on top and are sweetly glazed.
HOT CROSS BUNS WITH SPICED FRUIT BUTTER- A sturdier version of the hot cross bun adapted from a recipe by Nigel Slater. No flour paste or sugar paste crosses on these. Simply a cross cut into the center of the roll prior to baking. They are lovely. DO make the spiced fruit butter to go with them. It is gorgeous and really adds to the deliciousness of these buns!
Yield: six buns
Quick and Easy Hot Cross Buns (small batch)
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
If I had not made these myself I would not have believed how quickly they could be made. Light and fluffy, beautifully flavored, and on the table in not much more than half an hour. I kid you not.
Ingredients
- 1/2 cup (120ml) warm milk
- 1 TBS instant yeast
- 3 TBS (43g) butter, melted
- 1/8 cup (20ml) pure maple syrup
- 1 large egg
- 1 1/2 cups (188g) plain all-purpose flour
- 1 tsp mixed spice (see notes)
- 1/2 tsp salt
- 1/4 cup (38g) raisins (I used mixed fruit)
- 1 egg yolk beaten with 1 tsp water
For the icing crosses:
- 1/2 cup (60g) icing sugar
- enough milk to make a thick pipeable glaze
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Line a small baking tray with baking parchment. Set aside.
- Whisk the milk and yeast together in a bowl. Whisk in the egg, melted butter and maple syrup, mixing everything together very well.
- Add the flour, mixed spice and salt. Mix together until you have a shaggy dough. Tip out onto a lightly floured surface.
- Knead gently for about 5 minutes until you have a smooth ball. You may need to add a bit of additional flour if it is too sticky.
- Roll out to a rectangle. Sprinkle the raisins all over the surface of the dough. (You can soak the raisins first in some warm water to plump them but do dry them off well before using.)
- Roll up tightly and then shape into a ball again. Cut into six equal pieces, and shape each piece into a ball.
- Place onto the baking paper, seam side down, leaving a bit of space between each. How much space you leave will determine whether you have soft sides or not.
- Brush the tops with some of the egg wash.
- Bake in the preheated oven for 15 minutes. They should be golden brown on the top and bottom. Remove from the oven and leave to cool completely.
- Make a thick pipeable glaze with the icing sugar and some milk. (you won't need much milk)
- Pipe this over top of the buns in the iconic cross shape.
- Serve and enjoy.
Notes
Mixed spice is a very common spice mixture used in British baking. You can easily make your own: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content, and you may report it to me at: mariealicejoan at aol dot com
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
I am really excited to share this Brioche Bread Recipe with you today. I am not a person who is really very good at making bread. I have always said I make better doorstops than bread, but this recipe, which I adapted from one I found on a page called Hostess at Heart promised to be simple and easy to make.
Brioche bread, for those who are not familiar with it, is an enriched type of French bread. It is rich with sugar and butter and eggs. Unlike a typical French loaf, it has a melt in the mouth crust and a slightly sweet and rich taste. It is perfect to enjoy just as is but really excels when used for making bread puddings or French toast!
It is known for its rich golden color, soft texture and slightly sweet taste. In short, it is delicious!
I never ever thought that I would be able to make a great Brioche loaf, but today I proved myself wrong. This came out beautiful. It might not have been the most attractive loaf to look at, but the texture, crust and flavor were all spot on!
I think the next time I make it will make it into a more conventional loaf shape. You will often see it as round loaves as well with a little topknot on top, baked in fluted round baking tins. I have some small round individual ones which might be fun to try next time.
I do hope you will give this a go, however. If I can make it and have it turn out as good as it has, then anyone can! Trust me on this. This is very easy to make and incredibly delicious!
WHAT YOU NEED TO MAKE EASY BRIOCHE BREAD
Just a few simple baking cupboard ingredients and a bit of time.
- 4 cups (397.5g) white bread flour
- 2 1/4 tsp active dry yeast
- 1 1/2 tsp salt (I use kosher)
- 1/2 cup (100g) granulated white sugar
- 3/4 cup (180ml) whole milk, warmed
- 4 large egg yolks
- 4 TBS butter, softened
- 1 beaten egg for brushing
You can use regular flour, but bread flour will be better as it had more gluten in it. You can use instant yeast if that is all you have, bearing in mind that your dough will rise quicker.
It is quite a few egg yolks, but don't worry about wasting the whites. You can freeze them. I like to freeze them in individual ice cube trays, one white per ice cube hole. Then I pop then out and into an airtight container ready to thaw out and use whenever I need egg whites. This comes in very handy if you are wanting to make an angel food cake, meringues or a pavlova.
I just used regular butter. I did not find it to be very salty. If you do by all means use unsalted butter. I just choose to keep one kind of butter in my house all the time, salted. I have never noticed anything I make with it to come out overly salty and I am a person who does not salt their food so I would notice if things were too salty.
HOW TO MAKE EASY BRIOCHE BREAD
When I tell you this is really easy to make, I am not kidding. I am not a great bread baker and if I can make this successfully, anyone can!
Stir the yeast into the warm milk and leave it to sit and prove for about 5 minute or so. It should dissolve and get foamy. If you don't have regular dry yeast you can use instant yeast, but it will rise faster.
Measure the flour, sugar and salt into the bowl of your stand mixer and give it a good whisk together. (You will need the dough hook.)
Working on low speed, slowly add the yeast mixture. Mix on low for 2 to 3 minutes.
Add the egg yolks, one at a time, mixing only until just combined before you add the next one.
Add the softened butter, 1/2 TBS at a time. Continue mixing on low until the dough starts to come together and begins to pull away from the sides of the bowl. If the dough seems too dry you may need to add a bit more milk. (I did, but you won't and shouldn't need much. This is supposed to be a somewhat stiffish dough.)
Tip the dough out onto a lightly floured surface and knead gently 8 to 10 times into a soft dough ball. Spray a large bowl with some baking spray. Add the dough ball, cover tightly with plastic cling film and then set aside in a warm place to rise. It should double in size.
Once the dough has doubled in size, remove it from the bowl and knock it down. Divide it into 8 equal pieces and shape each into a ball.
Spray a 9 by 5-inch loaf tin with some baking spray and place the dough balls into the tin. Cover with some plastic cling film and set aside in a warm place for a further one hour to rise.
Preheat the oven to 350*F/180*C/gas mark 4. Brush the top of the loaf with the beaten egg.
Bake in the preheated oven for 30 to 35 minutes until golden brown. The egg wash should be nice and shiny.
Tip out of the pan onto a wire rack. The bottom should sound a bit hollow when you knock it with your knuckles. Leave to cool for at least 15 minutes before slicing to serve.
HELPFUL NOTES AND TIPS
Make sure your milk is not too hot when you add the yeast to it. It should be not much warmer than blood temperature, meaning you can comfortably stick your finger in it. If it is too hot it will kill your yeast.
I like to sit mine on top of the stove to prove. Usually, I will have had something cooking in the oven so it is a nice warm spot for it to rise. You can also heat your oven to 175*F/80*C and turn it off, then place your covered dough into the oven. This works well.
If you only have instant yeast, you can use it instead of regular yeast. Use the same quantities. Bear in mind that it will rise faster.
Cut finished bread with a serrated knife.
Store any leftovers in an airtight bag. It will keep for up to 4 days.
You can also shape the dough into burger buns.
You can freeze this bread in an airtight bag for up to 3 months. Thaw at room temperature when you are ready to eat it.
I was absolutely thrilled with how this came out. I am nowhere near being a great bread baker from scratch without using my bread machine. I had my doubts as to if this was going to work or not as I thought the dough was rather stiff, but all my doubts were for naught because I ended up with a beautiful loaf!
It is light and fluffy with a beautiful tight crumb and texture. The crust is lovely and crisp, melt in the mouth. The bread itself almost melts in the mouth. I can't wait to make some French toast with it!
Nothing is more delicious than a homemade loaf of bread or some fresh homemade rolls. Here are a few others that we enjoy!
BEST LION HOUSE DINNER ROLLS - These are delicious rolls made famous by the Lion House Pantry Restaurant in Salt Lake City. They are amazingly light and fluffy. My personal favorite to bake for any holiday.
OATMEAL BATTER BREAD - If the thought of making a yeast bread scares you, there is no better loaf to try out first than a batter bread. They go together easily with no kneading required. Usually just a hand mixer works fine. This is a particularly delicious loaf, slightly sweet from the use of molasses with a distinct nutty flavor from the oats. This is very simple to make.
Yield: One large loaf (9 X 5-inch)
Easy Brioche Bread
Prep time: 25 MinCook time: 35 MinInactive time: 2 HourTotal time: 3 Hour
Soft and fluffy with a buttery melt in the mouth texture and a beautiful flavor. It is helpful to have a stand mixer for this recipe, but not necessary if you have the time and will to knead everything together on your own.
Ingredients
- 4 cups (397.5g) white bread flour
- 2 1/4 tsp active dry yeast
- 1 1/2 tsp salt (I use kosher)
- 1/2 cup (100g) granulated white sugar
- 3/4 cup (180ml) whole milk, warmed
- 4 large egg yolks
- 4 TBS butter, softened
- 1 beaten egg for brushing
Instructions
- Stir the yeast into the warm milk and leave it to sit and prove for about 5 minute or so. It should dissolve and get foamy. If you don't have regular dry yeast you can use instant yeast, but it will rise faster.
- Measure the flour, sugar and salt into the bowl of your stand mixer and give it a good whisk together. (You will need the dough hook.)
- Working on low speed, slowly add the yeast mixture. Mix on low for 2 to 3 minutes.
- Add the egg yolks, one at a time, mixing only until just combined before you add the next one.
- Add the softened butter, 1/2 TBS at a time. Continue mixing on low until the dough starts to come together and begins to pull away from the sides of the bowl. If the dough seems too dry you may need to add a bit more milk. (I did, but you won't and shouldn't need much. This is supposed to be a somewhat stiffish dough.)
- Tip the dough out onto a lightly floured surface and knead gently 8 to 10 times into a soft dough ball. Spray a large bowl with some baking spray. Add the dough ball, cover tightly with plastic cling film and then set aside in a warm place to rise. It should double in size.
- Once the dough has doubled in size, remove it from the bowl and knock it down. Divide it into 8 equal pieces and shape each into a ball.
- Spray a 9 by 5-inch loaf tin with some baking spray and place the dough balls into the tin. Cover with some plastic cling film and set aside in a warm place for a further one hour to rise.
- Preheat the oven to 350*F/180*C/gas mark 4. Brush the top of the loaf with the beaten egg.
- Bake in the preheated oven for 30 to 35 minutes until golden brown. The egg wash should be nice and shiny.
- Tip out of the pan onto a wire rack. The bottom should sound a bit hollow when you knock it with your knuckles. Leave to cool for at least 15 minutes before slicing to serve.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
True confessions here. I have never had a Belgian Bun before now. They are a very popular yeast bread bun over in the U.K., similar in looks to a cinnamon bun, but that is where any similarity ends. These delicious buns are filled with lemon curd and sultana raisins. Yes, you heard that right, lemon curd.
Now why did I never taste one of these when I was actually living in the U.K? I have no answer to that question. Probably because I am not overly fond of store made buns. Usually, they taste stale to me and I am not fond of stale buns.
This all changes when you make your own from scratch, and to be honest it was not something I had ever considered until . . . one, one of my readers asked me to make them, and two, I discovered they are filled with lemon curd, and I LOVE lemon curd!
On this particular day I made a recipe for Belgian Buns that I had found on the BBC Food site. I had done them previously from a recipe I found somewhere else and was not happy with the way they tuned out so those got thrown away. (I hate it when that happens.)
I trust BBC food however and so I knew their recipe would be absolutely foolproof and it was. They turned out beautiful.
The recipe does make an even dozen buns though, which is quite a few. Like any bread bun they are best enjoyed on the day of baking so if you cannot eat a dozen on one day (and who can) then I suggest you only ice half of them and freeze the rest in an airtight container, icing and decorating them on the day you decide to eat them. Just thaw them out, ice and decorate.
These Belgian Buns were SO good I found myself wondering why I had waited so long to try them. Why indeed! Beautifully delicious as written. I adapted the recipe to add North America measurements.
WHAT YOU NEED TO MAKE BELGIAN BUNS
Just a few simple ingredients. The cherry on top is entirely optional, but it does add to the pretty finish.
For the buns:
- 4 1/2 cups (450g) strong bread flour
- 2 1/2 tsp (7g) fast action yeast
- 6 1/2 TBS (75g) sugar
- 1 tsp salt
- 6 fluid ounces (165ml) warm milk
- 1 large egg, lightly beaten (plus extra egg wash to glaze) (1 egg yolk beaten with 1 tsp water)
- 3 1/2 TBS (50g) butter, melted
For the filling:
- 5 TBS lemon curd
- 1 cup (150g) sultana raisins
To finish:
- 2 cups (260g) icing sugar
- water
- 12 glace cherries
Strong bread flour is bread that has been grown and specifically milled to make bread with. You can use regular flour, but it will not have as high a gluten content. You can always add a TBS of vital wheat gluten to make up for that.
Your milk should only be tepid, not hot. If it is too hot it will kill your yeast. I like to make sure all of my other ingredients (egg, butter, etc.) are at room temperature.
Lemon curd can be found in the jams and spreads section of the grocery store, or you can make your own if you are really keen. You can find my recipe to make your own here.
You can use any kind of raisin, but sultana raisins are especially nice.
Glace cherries are awfully nice, but failing that, you could use maraschino cherries, patted dry, or leave them off altogether.
HOW TO MAKE BELGIAN BUNS
I was surprised at just how simple and easy these were to make! I used my bread machine for the dough part which made them even easier. Just follow the instructions as per your model of machine. Otherwise mix, knead, etc. as per the recipe instructions below.
Whisk the flour, yeast, sugar and salt together in a large bowl. Make a well in the center of the dry ingredients and pour in the warm milk, butter and egg. Mix all together well until you have a soft dough. If it feels a bit too sticky or wet you can add 1 TBS flour.
Tip out onto a lightly floured board and knead gently until the dough feels smooth and elastic. Shape into a ball and put into a large, lightly floured bowl. Cover with plastic wrap and leave in a warm place to rise for one hour or until doubled in size.
Line a large baking tray with some baking parchment.
Knock the dough back and then lightly roll it out to a rectangle which measures 12 by 18 inches.
Brush one long edge with egg wash. Spread the lemon curd over the remainder of the dough. Sprinkle with the raisins.
Roll the dough up tightly from one long edge towards the egg wash brushed edge, like a jelly roll to form a long log, pinching the edge shut along the egg wash.
Using a sharp knife cut into 12 equal pieces and place onto the prepared baking sheet. Cover lightly with plastic cling film and set in a warm place to rise for about 45 minutes, until doubled in size.
Pre-heat the oven to 400*F/200*C/gas mark 6.
Once the oven is heated remove the cling film from the rolls. Brush the tops with some egg wash and then bang the baking sheet into the oven. Bake for 10 minutes and then reduce the oven temperature to 350*F/180*C/ gas mark 4. Bake for a further 10 minutes until golden brown.
Remove from the oven and leave to cool.
Whisk the icing sugar together with enough cold water to give you a thick white icing. Spoon this over top of the cooled rolls and top each with a glace cherry.
Store any leftovers in a tightly covered container. You can freeze these, but do so before frosting.
This was the second time I had actually baked these. I was not happy with the first ones I made. From another recipe, I hasten to add. These turned out lovely, with a beautiful texture and taste. Not at all hard to do either, I confess to making the dough in my bread machine and leaving it for the first proving in the machine.
After that it was an easy roll out, topping/filling, cutting and leaving to rise again, prior to baking to perfection. I quite enjoyed these. I took half of them to my next-door neighbor who was thrilled beyond measure. Beautiful with a hot drink.
Do note, these are best eaten on the day.
Are you a lover of traditional British Recipes? If so, you might also enjoy the following delicious temptations.
LONDON CHEESECAKES - Not cheesecakes at all, but as per the British propensity of naming things in a quirky odd way that sounds delicious but has nothing at all to do with what they are, London Cheesecakes are beautiful puff pastry bakes, topped with a bit of jam, some almond frangipane cake topping and a glazed icing with a coconut sprinkle. Beautiful with a hot drink of course!
ENGLISH MELTING MOMENTS - With their beautiful crisp and buttery texture, these cookies/biscuits do melt in the mouth. Crisp on the outside, short-bread-like inside, and coated with toasty whole oats for even more texture and flavor these are topped with a bit of cherry prior to baking. Delicious with a hot cuppa!
Yield: 12 buns
Belgian Buns
Prep time: 1 H & 45 MCook time: 20 MinTotal time: 2 H & 5 M
A traditional yeast bun, filled with lemon curd and plenty of sultana raisins. Beautiful served fresh along with a hot drink.
Ingredients
For the buns:
- 4 1/2 cups (450g) strong bread flour
- 2 1/2 tsp (7g) fast action yeast
- 6 1/2 TBS (75g) sugar
- 1 tsp salt
- 6 fluid ounces (165ml) warm milk
- 1 large egg, lightly beaten (plus extra egg wash to glaze) (1 egg yolk beaten with 1 tsp water)
- 3 1/2 TBS (50g) butter, melted
For the filling:
- 5 TBS lemon curd
- 1 cup (150g) sultana raisins
To finish:
- 2 cups (260g) icing sugar
- water
- 12 glace cherries
Instructions
- Whisk the flour, yeast, sugar and salt together in a large bowl. Make a well in the center of the dry ingredients and pour in the warm milk, butter and egg. Mix all together well until you have a soft dough. If it feels a bit too sticky or wet you can add 1 TBS flour.
- Tip out onto a lightly floured board and knead gently until the dough feels smooth and elastic. Shape into a ball and put into a large, lightly floured bowl. Cover with plastic wrap and leave in a warm place to rise for one hour or until doubled in size.
- Line a large baking tray with some baking parchment.
- Knock the dough back and then lightly roll it out to a rectangle which measures 12 by 18 inches.
- Brush one long edge with egg wash. Spread the lemon curd over the remainder of the dough. Sprinkle with the raisins.
- Roll the dough up tightly from one long edge towards the egg wash brushed edge, like a jelly roll to form a long log, pinching the edge shut along the egg wash.
- Using a sharp knife cut into 12 equal pieces and place onto the prepared baking sheet. Cover lightly with plastic cling film and set in a warm place to rise for about 45 minutes, until doubled in size.
- Pre-heat the oven to 400*F/200*C/gas mark 6.
- Once the oven is heated remove the cling film from the rolls. Brush the tops with some egg wash and then bang the baking sheet into the oven. Bake for 10 minutes and then reduce the oven temperature to 350*F/180*C/ gas mark 4. Bake for a further 10 minutes until golden brown.
- Remove from the oven and leave to cool.
- Whisk the icing sugar together with enough cold water to give you a thick white icing. Spoon this over top of the cooled rolls and top each with a glace cherry.
- Store any leftovers in a tightly covered container. You can freeze these, but do so before frosting.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
Subscribe to:
Posts (Atom)
Social Icons