Have you ever been to
The Kitchn? If you haven’t we highly recommend a visit. It is a cheery, inspiring and thoughtfully put together network under Apartment Therapy. The Kitchn is hosting The Homies, a competition for best home and food blogs. MyFudo is honored to have been nominated in the following category: Best Recipe Blog. It is exhilarating to be included among so many distinguished blogs. We would love if you could take the time to vote for us.
Here’s how to vote:
1.
Register at The Kitchn: This is fast and easy. We would not ask you to do anything that took too much of your time and we do think The Kitchn is such a wonderful blog that you will be glad you registered. You, too, will be inspired.
2. You might have to
log in again to vote.
3. Vote for
myFudo in the
Best Recipe category by clicking
here. The blogs are listed by number of votes, not alphabetically.
4. The nominations are open to voting until this Friday at which point they will announce the top six in each category. From March 2nd to March 9th voting continues for the top nominees and the winners will be announced Friday March 9th.
We would like to thank
Christy at Confessions of a Culinary Diva for nominating us. We are just thrilled by this nomination and are so grateful to Christy for thinking of us. Please visit her blog. You will find it a wonderfully pleasing place with fabulous posts and recipes to enjoy.
Of course we have a recipe for you, too! We wouldn’t just ask you to vote without offering you a recipe. Truthfully, we’d love to share some hot cross buns with you over a nice hot cup of coffee, but we are sure you will do the same with your family and friends. They are too good to not share!
Traditionally these buns are served on Good Friday. But, there are a lot of people who shy away from yeasted breads. So we thought we’d offer you this recipe early so that you might practice. Frankly, we make these all year long as they are just a fantastic breakfast treat.
Hot Cross Buns adapted from (Emeril Lagasse)
Ingredients
3/4 cup plus 2 tablespoons milk, divided
1 (1/4-ounce) package active dry yeast
1/2 teaspoon granulated sugar
3 3/4 cups all-purpose flour
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 teaspoon freshly grated orange zest
3 large eggs, divided
1/4 cup unsalted butter, softened
1/2 cup raisins
2 teaspoons vegetable oil, for greasing a large bowl
1/2 cup powdered sugar
Directions
1. Heat 3/4 cup milk until lukewarm.
2. Stir the yeast and the granulated sugar into the warm milk. Allow the mixture to stand 10 minutes until the yeast becomes foamy.
3. Combine the flour, brown sugar, and cinnamon, cloves, and allspice, nutmeg, salt and orange zest in the bowl of an electric mixer. Mix on low to combine.
4. Pour the milk and yeast mixture into the flour mixture, and beat on low to combine. With the mixer running, add 2 eggs, 1 at a time, mixing just until the yolks disappear. Add the softened butter and raisins and mix until the dough is smooth and elastic, about 4 minutes.
5. Place the dough in a lightly greased large bowl, turning the dough once to coat it with the oil from the bowl. Cover with plastic wrap or a clean kitchen towel and place in a warm place to rise for 1 1/2 hours, or until doubled in size.
6. Position an oven rack in the center of the oven, and preheat to 400 degrees F.
7. When the dough has risen, punch it down once and turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces and form each piece into a round ball. Place each dough ball evenly spaced onto a baking sheet lined with parchment paper.
8. Whisk together the remaining egg and 1 tablespoon milk in a small bowl. Using a pastry brush, paint the tops of each roll with the egg mixture, reserving the remaining egg wash.
9. Place a clean kitchen towel over the tops of the rolls and put in a warm place to rise, about 30 minutes.
10. Remove the kitchen towel and brush the tops of the rolls again with the reserved egg wash mixture. Bake until golden brown, 10 to 15 minutes.
11. Remove the baking sheet from the oven. Allow rolls to cool completely.
12. Combine the powdered sugar and remaining tablespoon of milk. Place the sugar glaze in a pastry bag with a small tip.
13. When the rolls have cooled, pipe a cross over the tops of each roll using the sugar glaze.
Danelle
March 3, 2012 at 2:29 am //
I’ve always wanted to try hot cross buns. Thanks for sharing the recipe! :)
myfudo
March 3, 2012 at 7:54 am //
Thank you so much Danelle.
Emma
March 3, 2012 at 8:05 am //
Gorgeous picture and lovely looking buns, I love hot cross buns.
I voted for you guys ♥
myfudo
March 3, 2012 at 8:41 am //
Thank you so much Emma = )
Sarah
March 3, 2012 at 10:06 am //
Just voted for you! :) Oh and those hot cross buns look fantastic!
myfudo
March 3, 2012 at 11:21 am //
Thank you so much Sarah!
Tumpa
August 28, 2012 at 5:41 pm //
I have not cooked tougne myself but my mom does. She gets a cow from the farm and takes the tougne and seasons it with salt, sugar and msg. Then she puts it in the oven on high or broil. She cooks the cow meat the same way as she cooks the tougne. It is either cooked whole or cut in big chunks to seal in the juice. Once it is cooked it is cut or sliced and then served with a dip usually made from cow bile, cilantro, chives,herbs, soy sauce and peppers.There are many ways Asians bbq, some people marinate their meats oyster sauce, soy sauce, teriyaki sauce, korean bbq sauce, or fish sauce. I’m not sure what kind of bbq your had at that restaurant or how it tasted, but it’s all matter of preference. Some people put onions, chives, and garlic, and others keep it simple. If you want to add spice you can put peppers or use sriracha sauce. I have even seen some people use curry. For the most part, at restaurants, they will marinate tougne in some type of sauce or make their own, but when cooked at home, cow tougne is usually just seasoned lightly and baked. The homemade dip made from cow bile, peppers, soy sauce and herbs is also served with tougne along with sticky rice and a side of vegetables(mostly steamed or raw). The dip is bitter because of the bile, but most likely they will not serve that at restaurants because it is very hard to get. Instead they will just skip the bile and just put soy sauce, herbs, and peppers. People usually get cow bile when they go to the farm and get a fresh cow, they ask for the bile. Also, some farmers will not sell the cow bile anymore. Hope this helps. If you describe the way it tasted I can probably give you a better idea of how it was made.
John
August 28, 2012 at 9:47 pm //
I usually never tell ppleoe there is fish sauce in the stuff before they try it because most likely they will say they don’t like it just because it is in their mind, just psychological I guess. Anyway I use MAESRI brand egg roll dip. You can use the dip right out of the bottle, it’s pre-made with shredded carrots. Your husband will probably like it, but it is a little to sweet/heavy for my taste. Most of the families I know including mine, will use the dip as a base and add the ingredients you mentioned such as crushed red pepper, more carrots, fish sauce ,sugar, water, lime(we use lime instead of vinegar, but it is your choice) and crushed peanuts.If you can’t get a hold of egg roll sauce and stores near you don’t sell it, you can make your own by putting sugar in a pot and turning the heat on low. You will have to constantly mix slowly until it turns reddish/brownish dark color and liquidy. Whatever you do, do not taste the sugar when it’s hot! I almost did when my mom was showing me how to make it, and my mom yelled at me. I guess it didn’t click that hot sugar can burn really bad, and worst, it sticks. When the sugar has turned a red/brown color and liquid, you can add the rest of the ingredients and mix together.MAESRI products are from Thailand. The following ingredients in the MAESRI brand egg roll dip are: Sugar 42%, Water 40%, Distilled Vinegar 6.8%, Turnip 3%, Carrot 3%, Salt 3%, Fresh red chilies 2%, Thickener (E 415) 0.2%