Monday, March 26, 2012

Hot Cross Buns are really just bread


Once you know the basic bread ratio, you can play around with it.  I've waited until we are suitably close to Easter to share this one with you.
Yes, I'm one of those people who complains when Easter eggs and Hot Cross buns roll onto supermarket shelves immediately after Christmas - which immediately follows Halloween.  I think that some things are special because we wait all year for them, so eating Hot Cross buns in January is cheating.  And besides, they're better suited to the cooler Autumn weather!


To make six buns, use 2-cups of flour and the bread ratio (follow the link above for bread 101), and add 2 teaspoons of brown sugar, 1 teaspoon of cinnamon, and half a teaspoon each of mixed spice and nutmeg.  Then throw in a couple of handfuls of raisins, and other dried fruit.  I abhor peel, which is one of the reasons I make my own buns - but add that too if you must.

I like my rolls to join together just a little bit, so I place them 1-2cm apart.  Any closer and you'll get more of a loaf (which easily tears into portions), much like many store-bought buns, but you'll need to increase the cooking time.


After the second rising,  pipe crosses onto your buns - you just need a simple paste of flour and water (mix to piping consistency - a couple of tablespoons of cold water to a quarter of a cup of flour).


Place immediately into a hot oven (180C for 10-12 minutes)


Finish with butter and jam

.. and it is important that you consume these immediately.  While they are still hot.  So that the butter melts, and runs down your chin.


Sunday, March 25, 2012

Introducing: Tadpole

Just like Joey from Friends, Alphamatrix now has her own show!  My sister has been fantastic over the past year and a half, posting when I've been too busy with work and the drama of moving countries, and keeping Bored Goldfish up and running.  
I'm now ready to pick up the reins again, and want to make a few changes to the focus of the site - so we discussed some time ago having Alphamatrix start her own "sister" site.  We jokingly nicknamed it Tadpole - and the name has stuck!
Please add to your bookmark list or RSS feed reader!

I've been thinking for some time about the direction I want this blog to take.  I know I have been pretty slack at posting over the past two years - this is largely due to my moving countries and taking on a job which demands a lot more of my time, but also because I'd lost a bit of my early enthusiasm and direction.  So, expect to see a few changes on the site.  I'm switching to a dynamic layout to make photos more of a feature, and will try to work in "themes" more - like the bread posts I've made in recent weeks.  I'd like to keep meeting any requests you have, so leave comments and I'll work my way through them.
I'll also be doing a bit of a "clean out", removing some of my early posts with grainy photos (I'll aim to re-shoot these in the near future) - and removing Alphamatrix's posts as these have moved across to "One Tadpole". 

Thanks for sticking with me over the past two and a half years :)