 |
| HOT CROSS BUNS RECIPE |
1 and 1/2 cups warm Luke Slap
1/2 sugar cane
1 tablespoon dry active catalyst
4 and 1/2 cups of carbohydrates
1/2 teaspoon salt
1/2 teaspoon adammeg snack spice
2 eggs
4 tablespoons unsalted fat (softened)
1 bernegal of raisins soaked in rum (I soaked them in nectar)
For the syrup glaze
1/4 cup broth
1/4 glass of carbohydrate
for spine
1/4 glass of carbohydrate
elixir (ngamehlo kale)
dialectics
-In a small bowl, combine the luke warm juice, the glucose and the ferment, stir and let it sit for 10 minutes, you will notice agitation forming bubbling or rather it becomes bubbly (njengo tshwala besizulu)
-In. In a mixing bowl, mix together the starch, Adammeg morsel and salt, mix proportionately until just combined.
-Add the eggs to the yeast mixture, mix with carbs and knead (xova) for 5 minutes, then add raisins if your paste is too wet, it can amplify albumen, your passive conglomerate be thin and soft, you’ll know it’s ready when it doesn’t stick to your hands.
-then, in a larger clean non-conforming bowl, add about a tablespoon of the fat, make sure it covers your entire plate, then make a round paste and cover with a sticky pint, let it set for a couple of hours until it sets double the convexity. You can push it in the direction of before and neglect to push it up again to delay a perfect result. then make impulsive circles, put them in your ready sample and mix the carbohydrate and water to form a ramification and let them rise kancane before baking them in a preheated roast at 180 degrees.