On the occasion of Good Friday, have these warm and delicious Hot Cross Buns. 🥯
It is an old dated Catholic tradition of eating this sweet, spicy and fruity flavoured buns during Easter week.
The pastry cross on top of these buns symbolises of the cross Jesus Christ was hanged on. ✝️
For Yeast Activation
1 tbsp Warm Milk
½ tsp Sugar
1 tbsp Dry Yeast
For the dough
¼ Cup Warm Milk
½ Cup Castor Sugar
¼ Cup Melted Butter
½ tsp Salt
2 Eggs, beaten
¼ tsp Cinnamon Powder
¼ tsp Nutmeg Powder
4 Cups Refined Flour
¼ Cup Raisins
¼ Cup Mixed Dried Fruit Peels
¼ Cup Egg Wash
For the Cross
2 tbsp Refined Flour
3 tbsp Water
•For yeast, combine milk (make sure the milk is warm), sugar and yeast. Stir and let it sit for 5-8mins.
•Now for the dough, combine milk, castor sugar, butter, salt and beat well.
•Add eggs and whisk again. Now add cinnamon powder, nutmeg powder, refined flour and knead into a soft and smooth dough.
•Butter a bowl and keep the dough in the bowl. Cover the dough with damp cloth and keep in warm place for an hour. It will double to its original size.
•Take the dough out and bash the dough with your hands to let the air out.
•Add dried fruits and knead till everything is incorporated.
•Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go.
•Cover with the damp cloth and leave in a warm place for a further 30 minutes, or until doubled in size.
•For the cross, combine flour and water and make a thick paste. Fill the paste in a piping bag.
•Generously apply egg wash on the buns and trace a cross on all the buns.
•Bake them in pre heated oven at 200*c for 20mins or top is nice golden brown.
•Remove from tray and let it cool. Serve these sticky buns with butter.
Food is all about relationships. अच्छा खाना बनाने के लिए उसके साथ एक रिश्ता बनाना बहुत ज़रूरी है |
It can be related to your childhood memories that you carry forward and translate into your cooking later.
Or it can be the relationship you build with ingredients. Love your ingredients.
Because when you do, the ingredients smile at you..and then what you create is nothing but magic 🙂
Not just as a chef but also as a farmer's son, it's important and fascinating for me to see where something's come from, how did it get there, if it's not ours then the route it has traveled and the civilisations it has influenced on the way. Intriguing isn't it?
Trust me, looking at an ingredient beyond the supermarket shelf or the vegetable vendor's basket, makes you look at a dish with far more respect.
What we call exotic or hyperlocal has mostly very humble beginnings. I recall the super energetic vendors and suppliers I met in a Kolkata local train, wee hours of the morning.
From vegetables, fruits, to fish to even basic household items, it was all there in that one compartment!
It was the early morning rush, the vendors had a sense of urgency around them (had to get the wares to the markets while they were still fresh after all!), yet it was very humbling to see them happy to show me around and share their stories with me.
The smell of food, albeit raw, of very kind in that one compartment was nothing less than heaven 🙂
And that's one of the reasons why I travel..Travel makes me connect to the ingredients, the source. Why did a culture adapt something, how did they blend it with their cuisine, how differently do they use it compared to some other region...
These answers in turn make me appreciate a cuisine more and create my own interpretations of it via my experiences.
How far will you go to explore food? #FoodSufiForLife#StationMastersTiffin
Pics credit : Living Foodz
Did you know that Forks are as ancient as the Bronze Age? In Ancient Egypt and few more civilisations, forks were used as cooking utensils! Interesting isn't it?
There are more than 30 varieties of Forks and counting! How many can you name? #QuickFoodBite
Typically when I travel, I go with minimal expectations. Just go with an open mind..be open to what I find and where the travel takes me!
This trip has been special for 2 reasons.. My first visit to Scotland and my first visit to a distillery..a 173 years old one at that!!
I've been to rum factories, vineyards, breweries, but this was my first introduction to the birth of Scotch, how it is made, blended and matured. And Dewar's didn't disappoint me.
What stood out for me especially was the passion, detail and pride that the Scottish have towards the spirit..the spirit of Scotch.
Above all, it brought me enlightenment re how beautiful blending can really be. In my mind, blending was typically making the best of what we have.
As a chef, something I should have thought of is that, when you blend something and leave it to mature, it allows them to harmonise. And that's exactly what double-ageing does to #Dewar's blend.
Chennai foodies.. I am coming to your city this weekend 🙂
Cooking up interesting dishes and conversations..
Join me in my #masterclass at VR Chennai, Anna Nagar from 1 pm onwards
and oh wait...there's more. Yes, the sous chef part 👨🍳👩🍳 To win a chance to cook with me, tag @Homecentreindia and 5 friends in the comments. 1 lucky winner gets the chance to be my sous chef at the event.