Bake your own hot cross buns..

Screenshot_2020-04-06 Odlums ( odlums_ireland) • Instagram photos and videos

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Bake your own hot cross buns this Easter.

#behindeverybake #hotcrossbuns #easter

What you need:

For Buns

  • 625g/1lb 4oz Odlums Strong White Flour, plus extra for dusting
  • 1 teaspoon Salt
  • 2 teaspoon Goodall’s Mixed Spice
  • 50g/2oz Butter, cubed, plus extra for greasing
  • 75g/3oz Shamrock Golden Caster Sugar
  • Rind of 1 Lemon, grated
  • 1 x 7g sachet Fast Action Yeast
  • 1 Egg, beaten
  • 275ml/10fl oz Milk (tepid/lukewarm temperature)
  • 125g/4oz Shamrock Fruit Mix

For Topping

  • 2 tablespoons Odlums Cream Plain Flour
  • 1 tablespoon Golden Syrup, gently heated

How to:

  1. Sieve flour, salt and mixed spice into a large mixing bowl, then rub in butter using fingertips until mixture resembles breadcrumbs. Make a well in the centre then add sugar, lemon and yeast.
  2. Mix in egg and milk to a form a soft pliable dough. Then turn out onto lightly floured surface and carefully work the fruit into the dough until well combined. Knead lightly for 5 minutes or until smooth and elastic.
  3. Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place into the bowl,  cover with a clean tea towel and set aside to prove in a warm place for at least 1 hour.
  4. Once proved, turn dough onto a lightly floured surface and knock back to remove air. Shape into a ball again and return to the bowl, set aside for a further 30 minutes to rise.
  5. After 30 minutes, divide dough into 12 equal pieces. Roll each into a ball, then flatten slightly into a bun shape and place onto a greased baking tray. Cover again with tea towel and set aside to rest for 5-10 minutes.
  6. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.
  7. Preheat oven to 240°C/475°F/Gas 8.
  8. For the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.
  9. When the buns have risen, spoon the flour mixture into a piping bag and pipe a cross on each bun.
  10. Transfer buns to the oven and bake for 8-12 minutes until pale golden brown. As soon as you remove the buns from the oven, brush them with the heated golden syrup, then set aside to cool on a wire rack.

https://www.odlums.ie/recipes/hot-cross-buns/

Bake your own hot cross buns this Easter.

Screenshot_2020-04-06 Odlums ( odlums_ireland) • Instagram photos and videos

odlums_ireland's profile picture

Bake your own hot cross buns this Easter.

#behindeverybake #hotcrossbuns #easter

What you need:

For Buns

  • 625g/1lb 4oz Odlums Strong White Flour, plus extra for dusting
  • 1 teaspoon Salt
  • 2 teaspoon Goodall’s Mixed Spice
  • 50g/2oz Butter, cubed, plus extra for greasing
  • 75g/3oz Shamrock Golden Caster Sugar
  • Rind of 1 Lemon, grated
  • 1 x 7g sachet Fast Action Yeast
  • 1 Egg, beaten
  • 275ml/10fl oz Milk (tepid/lukewarm temperature)
  • 125g/4oz Shamrock Fruit Mix

For Topping

  • 2 tablespoons Odlums Cream Plain Flour
  • 1 tablespoon Golden Syrup, gently heated

How to:

  1. Sieve flour, salt and mixed spice into a large mixing bowl, then rub in butter using fingertips until mixture resembles breadcrumbs. Make a well in the centre then add sugar, lemon and yeast.
  2. Mix in egg and milk to a form a soft pliable dough. Then turn out onto lightly floured surface and carefully work the fruit into the dough until well combined. Knead lightly for 5 minutes or until smooth and elastic.
  3. Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place into the bowl,  cover with a clean tea towel and set aside to prove in a warm place for at least 1 hour.
  4. Once proved, turn dough onto a lightly floured surface and knock back to remove air. Shape into a ball again and return to the bowl, set aside for a further 30 minutes to rise.
  5. After 30 minutes, divide dough into 12 equal pieces. Roll each into a ball, then flatten slightly into a bun shape and place onto a greased baking tray. Cover again with tea towel and set aside to rest for 5-10 minutes.
  6. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.
  7. Preheat oven to 240°C/475°F/Gas 8.
  8. For the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.
  9. When the buns have risen, spoon the flour mixture into a piping bag and pipe a cross on each bun.
  10. Transfer buns to the oven and bake for 8-12 minutes until pale golden brown. As soon as you remove the buns from the oven, brush them with the heated golden syrup, then set aside to cool on a wire rack.

https://www.odlums.ie/recipes/hot-cross-buns/

Odlums Fruity Health Bars

Fruity-Health-Bars

Fruity Health Bars

CategoryBack to School

Cook Time20 mins

What you need:

  • 75g/3 oz Odlums Self Raising Flour
  • 75g/3 oz Odlums Porridge Oats
  • 250ml jar of Apple Sauce
  • 125g/4 oz Dried Apricot, chopped
  • 125g/4 oz Shamrock Sultanas
  • 50g/2 oz Shamrock Golden Caster Sugar
  • 50g/2 oz Sunflower Seeds
  • 25g/1 oz Sesame Seeds
  • 25g/1 oz Pumpkin Seeds
  • 50g/2 oz Shamrock Desiccated Coconut
  • 2 Eggs, beaten

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Line a swiss roll tin 28cm x 18cm (11″ x 7″) with greaseproof paper, allowing the paper to hang over the edges of the tin.
  2. Put the apple sauce into a large bowl, add the apricots, sultanas, sugar and seeds. Mix well.
  3. Add the oats, flour, coconut and eggs to the fruit mixture and stir until well combined.
  4. Transfer to the prepared tin and spread evenly, press down well.
  5. Bake for about 20 minutes until golden and firm to the touch.
  6. Leave to cool in tin, then lift out onto board and cut into bars.

Fruity Health Bars

Odlums Fruity Health Bars

Fruity-Health-Bars

Fruity Health Bars

CategoryBack to School

Cook Time20 mins

What you need:

  • 75g/3 oz Odlums Self Raising Flour
  • 75g/3 oz Odlums Porridge Oats
  • 250ml jar of Apple Sauce
  • 125g/4 oz Dried Apricot, chopped
  • 125g/4 oz Shamrock Sultanas
  • 50g/2 oz Shamrock Golden Caster Sugar
  • 50g/2 oz Sunflower Seeds
  • 25g/1 oz Sesame Seeds
  • 25g/1 oz Pumpkin Seeds
  • 50g/2 oz Shamrock Desiccated Coconut
  • 2 Eggs, beaten

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Line a swiss roll tin 28cm x 18cm (11″ x 7″) with greaseproof paper, allowing the paper to hang over the edges of the tin.
  2. Put the apple sauce into a large bowl, add the apricots, sultanas, sugar and seeds. Mix well.
  3. Add the oats, flour, coconut and eggs to the fruit mixture and stir until well combined.
  4. Transfer to the prepared tin and spread evenly, press down well.
  5. Bake for about 20 minutes until golden and firm to the touch.
  6. Leave to cool in tin, then lift out onto board and cut into bars.

Fruity Health Bars

Raspberry Trifle Cupcakes

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Ingredients

  • 480g Kerrymaid Premium Baking, softened
  • 1680g caster sugar
  • 1440g plain flour
  • 6 tbsp baking powder
  • 1.5 tsp salt
  • 1.4l whole milk
  • 6 tsp vanilla essence
  • 12 large eggs
  • 720ml Kerrymaid Custard
  • 1.2l Kerrymaid Double
  • 2 punnets fresh raspberries
  • 600g raspberry jam

Method

  1. Preheat the oven to 190°C / gas mark 5
  2. Using an electric whisk, beat the Kerrymaid Premium Baking, sugar, flour, baking powder and salt together, until the ingredients resemble fine breadcrumbs
  3. In a jug, whisk together the milk, vanilla essence and eggs by hand, then pour three-quarters of this into the dry ingredients, while mixing on a slow speed
  4. Beat together, scraping down the sides of the bowl, to make sure all the ingredients are well incorporated
  5. Add the remaining milk mixture and beat again, on a medium speed, until the batter is smooth
  6. Divide the batter between the muffin cases, filling each one two-thirds. Bake cupcakes for 18-20 minutes
  7. Leave to cool slightly before removing from the tin and placing on a wire rack to cool down fully
  8. Tip Kerrymaid Custard into a large bowl
  9. In a separate bowl whip Kerrymaid Double into soft peaks using the electric whisk. Fold the whipped Kerrymaid Double into the Kerrymaid Custard and fill a piping bag
  10. Using a sharp knife, make a hollow in the centre of each cupcake – approximately 2cm in diameter and 3cm deep – retaining the cut-out pieces of sponge
  11. Place a raspberry upside down in the hollow of each cake, then spoon ½ teaspoon of jam on top, followed by the same amount of custard, either piped or spooned into the hollow
  12. Replace the cut-out pieces of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake, then pipe or spoon the custard topping in a circular motion on top of each cake
  13. Add a fresh raspberry on top of the swirled custard to finish!

https://kerrymaid.com/recipes/category/3-dessert#recipes