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Get the recipe: Paul Hollywood's Hot Cross Buns. ... Tip the dough onto a floured surface and knead the dough for about 5-10 minutes. Continue to knead the dough until it forms a soft and smooth ...
Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. [1] Pain de mie – a white or brown bread with a thin, soft crust. It is used as a sandwich bread at times. [1] Pain de seigle – a rye bread with flavor notes of chocolate and malt [1]
Hot cross buns are traditionally baked on Good Friday, although they can often be purchased at other times of year. In Australia and New Zealand, the Boston bun is a larger variety of the spiced bun, topped with coconut icing. The Jamaican spiced bun is shaped like a loaf of bread and is a dark brown colour. [2]
Finger Bun – A hot dog sized fruit bun with flavoured icing originating in Australia. Finger roll – soft roll about three times longer than it is wide. [13] French roll – generic term for the bread roll. Also a sweeter, softer roll with milk added to the dough. Fritter is a stuffed bread roll. [14]
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One theory is that it is an anglicisation of "Soleil et lune" (French for "sun and moon"), representing the golden crust and white base/interior. [ 3 ] [ 5 ] Sally Lunn's Eating House in Bath, England, states that the recipe was brought to Bath in the 1680s by a Huguenot refugee called Solange Luyon, who became known as Sally Lunn, [ 5 ] [ 6 ...
4. Next, make your custard. Combine egg, plus egg yolks, half and half, vanilla extract, cinnamon and brown sugar in a small bowl and whisk until evenly mixed.
In Southern England, a bun is a hand-sized sweet cake, while in Northern England, it is a small round of ordinary bread. [2] In Ireland, a bun refers to a sweet cake, [3] roughly analogous to an American cupcake. Buns are usually made from a dough of flour, milk, yeast and small amounts of sugar and/or butter. Sweet bun dough is distinguished ...