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The Independent
14-04-2025
- General
- The Independent
Bourbon-plumped currants enhance the flavor of hot cross buns for Easter
Hot cross buns are an Easter specialty with a light, enriched crumb that's studded with currants and flavored with a gentle mix of warm spices and a hint of citrus. While some versions are drizzled with icing, we prefer a traditional semi-sweet, flour-based 'cross' etched across the top. This recipe from our book ' Milk Street Bakes ' mostly sticks to tradition but amps up the flavor. We enrich the dough with tangy buttermilk instead of regular milk, along with orange zest and a little Lyle's Golden Syrup for its bittersweet caramel notes. Lyle's Golden Syrup is an amber-hued sweetener common to the U.K.; mild clover honey works equally well if you can't find the iconic green can of syrup. We plump the currants in bourbon, which enhances the flavors in the spice mix, then use the currant-flavored bourbon to make a shiny glaze. The work is spread over a couple days so the buns can be baked and served for breakfast or brunch. If you wish to bake the buns the same day, after shaping them, let them rise at room temperature until just shy of doubled, about an hour. Halfway into rising, heat the oven and prepare the egg wash and piping mixture. Once doubled, brush the buns with egg wash and pipe on the crosses, then bake and glaze as directed. Store extra buns in an airtight container up to three days; rewarm wrapped in foil in a 300°F oven for 10 to 15 minutes. Don't heat the buttermilk to bring it to room temperature. Buttermilk curdles easily; it's best to let it stand at room temperature. And don't forget to pat the currants dry after draining their soaking liquid. Additional moisture can make the rather sticky dough difficult to handle when shaping. Hot Cross Buns Start to finish: 13 hours (1¼ hours active), plus cooling Makes 12 buns Ingredients: For the dough: 93 grams (⅔ cup) dried currants ⅓ cup bourbon 1 cup buttermilk, room temperature 1 large egg, plus 1 large egg yolk 3 tablespoons Lyle's Golden Syrup (see headnote) or honey 1 tablespoon grated orange zest 411 grams (3 cups) bread flour, plus more for dusting 2¼ teaspoons instant yeast ¾ teaspoon table salt ½ teaspoon ground cinnamon ¼ teaspoon ground allspice ¼ teaspoon freshly grated nutmeg 57 grams (4 tablespoons) salted butter, cut into 4 pieces, room temperature __ For the egg wash and piping mixture: 1 large egg 34 grams (¼ cup) bread flour __ For the glaze: Bourbon, as needed 2 tablespoons Lyle's Golden Syrup or honey Instructions: To make the dough, in a small microwave-safe bowl, stir the currants and bourbon. Microwave, uncovered, on high until warm, about 30 seconds, stirring once. Stir again, then set aside until plump, about 15 minutes. Drain in a fine-mesh strainer set over a small bowl; reserve the liquid. Turn the currants onto a paper towel-lined plate and pat dry; set aside. In a 2-cup liquid measuring cup or small bowl, whisk the buttermilk, whole egg, egg yolk, golden syrup and orange zest. In a stand mixer with the dough hook, mix the flour, yeast, salt, cinnamon, allspice and nutmeg on low until combined, about 20 seconds. With the mixer running, add the buttermilk mixture; mix until a shaggy dough forms, about 45 seconds. Increase to medium-low and knead until sticky and elastic, 8 to 10 minutes; if the dough climbs up the hook, occasionally push it off. With the mixer running on medium-low, add the butter 1 piece at a time, mixing until almost fully incorporated, about 30 seconds; scrape the bowl as needed. Knead on medium-low until shiny and once again elastic, 3 to 5 minutes. Scrape the dough off the hook. With the mixer running on medium-low, add the currants in 2 batches. Knead until distributed throughout the dough, 1 to 2 minutes. Detach the bowl from the mixer and use a silicone spatula to scrape the bowl and gather the dough at the center. Cover with plastic wrap and let rise at room temperature until doubled, 1 to 1½ hours. Meanwhile, mist a 9-by-13-inch baking pan or baking dish with cooking spray. Line the pan with a 12-by-16-inch piece of parchment positioned so the excess overhangs the pan's long sides. Mist the parchment with cooking spray; set aside. When the dough has doubled, lightly flour the counter and turn the dough out onto it. Divide into 12 portions, each about 77 grams (2½ ounces). Form each into a taut ball by rolling it against the counter in a circular motion under a cupped hand. Place seam-side down in the prepared pan, arranging them in 3 rows of 4. Mist a sheet of plastic wrap with cooking spray and drape over the pan, then cover loosely with a kitchen towel. Refrigerate for at least 8 hours or up to 24 hours. About 2 hours before you are ready to bake, remove the buns from the refrigerator. Let stand at room temperature, covered, until almost doubled, 1½ to 2 hours. About 1 hour into rising, in a small bowl, beat the egg for the wash until well combined; set aside. In another small bowl, combine the flour and 2½ tablespoons water; whisk until smooth. The mixture should form a thick paste that falls slowly from the whisk and mounds on itself in the bowl; if too thick, whisk in more water a few drops at a time. Transfer to a quart-size, zip-close bag. Press out the air and push the mixture to one corner; twist the bag to keep the batter contained in the corner; set aside. Heat the oven to 350°F with a rack in the middle position. When the buns have doubled, brush them with egg wash (you will not need to use all of the egg). With the piping mixture still pushed to the corner of the bag, use scissors to snip off ⅛ to ¼ inch from the tip of the bag. Pipe a continuous line across the center of each row of buns, then pipe a continuous line down the center of each column of buns, creating a cross on the center of each bun. Bake until the buns are deep golden brown, 30 to 35 minutes. Meanwhile, make the glaze. Measure the bourbon reserved from soaking the currants, then supplement with additional bourbon to total 3 tablespoons. In a small saucepan, combine the bourbon and syrup. Simmer over medium, stirring, until lightly syrupy and reduced to about 3 tablespoons, about 2 minutes; set aside off heat. When the buns are done, set the pan on a wire rack and immediately brush with the glaze. Cool for 10 minutes. Using the parchment sling, lift the buns from the pan and set directly on the rack. Serve warm or at room temperature.
Associated Press
14-04-2025
- General
- Associated Press
Bourbon-plumped currants enhance the flavor of hot cross buns for Easter
Hot cross buns are an Easter specialty with a light, enriched crumb that's studded with currants and flavored with a gentle mix of warm spices and a hint of citrus. While some versions are drizzled with icing, we prefer a traditional semi-sweet, flour-based 'cross' etched across the top. This recipe from our book ' Milk Street Bakes ' mostly sticks to tradition but amps up the flavor. We enrich the dough with tangy buttermilk instead of regular milk, along with orange zest and a little Lyle's Golden Syrup for its bittersweet caramel notes. Lyle's Golden Syrup is an amber-hued sweetener common to the U.K.; mild clover honey works equally well if you can't find the iconic green can of syrup. We plump the currants in bourbon, which enhances the flavors in the spice mix, then use the currant-flavored bourbon to make a shiny glaze. The work is spread over a couple days so the buns can be baked and served for breakfast or brunch. If you wish to bake the buns the same day, after shaping them, let them rise at room temperature until just shy of doubled, about an hour. Halfway into rising, heat the oven and prepare the egg wash and piping mixture. Once doubled, brush the buns with egg wash and pipe on the crosses, then bake and glaze as directed. Store extra buns in an airtight container up to three days; rewarm wrapped in foil in a 300°F oven for 10 to 15 minutes. Don't heat the buttermilk to bring it to room temperature. Buttermilk curdles easily; it's best to let it stand at room temperature. And don't forget to pat the currants dry after draining their soaking liquid. Additional moisture can make the rather sticky dough difficult to handle when shaping. Hot Cross Buns Start to finish: 13 hours (1¼ hours active), plus cooling Makes 12 buns Ingredients: For the dough: 93 grams (⅔ cup) dried currants ⅓ cup bourbon 1 cup buttermilk, room temperature 1 large egg, plus 1 large egg yolk 3 tablespoons Lyle's Golden Syrup (see headnote) or honey 1 tablespoon grated orange zest 411 grams (3 cups) bread flour, plus more for dusting 2¼ teaspoons instant yeast ¾ teaspoon table salt ½ teaspoon ground cinnamon ¼ teaspoon ground allspice ¼ teaspoon freshly grated nutmeg 57 grams (4 tablespoons) salted butter, cut into 4 pieces, room temperature __ For the egg wash and piping mixture: 1 large egg 34 grams (¼ cup) bread flour __ For the glaze: Bourbon, as needed 2 tablespoons Lyle's Golden Syrup or honey Instructions: To make the dough, in a small microwave-safe bowl, stir the currants and bourbon. Microwave, uncovered, on high until warm, about 30 seconds, stirring once. Stir again, then set aside until plump, about 15 minutes. Drain in a fine-mesh strainer set over a small bowl; reserve the liquid. Turn the currants onto a paper towel-lined plate and pat dry; set aside. In a 2-cup liquid measuring cup or small bowl, whisk the buttermilk, whole egg, egg yolk, golden syrup and orange zest. In a stand mixer with the dough hook, mix the flour, yeast, salt, cinnamon, allspice and nutmeg on low until combined, about 20 seconds. With the mixer running, add the buttermilk mixture; mix until a shaggy dough forms, about 45 seconds. Increase to medium-low and knead until sticky and elastic, 8 to 10 minutes; if the dough climbs up the hook, occasionally push it off. With the mixer running on medium-low, add the butter 1 piece at a time, mixing until almost fully incorporated, about 30 seconds; scrape the bowl as needed. Knead on medium-low until shiny and once again elastic, 3 to 5 minutes. Scrape the dough off the hook. With the mixer running on medium-low, add the currants in 2 batches. Knead until distributed throughout the dough, 1 to 2 minutes. Detach the bowl from the mixer and use a silicone spatula to scrape the bowl and gather the dough at the center. Cover with plastic wrap and let rise at room temperature until doubled, 1 to 1½ hours. Meanwhile, mist a 9-by-13-inch baking pan or baking dish with cooking spray. Line the pan with a 12-by-16-inch piece of parchment positioned so the excess overhangs the pan's long sides. Mist the parchment with cooking spray; set aside. When the dough has doubled, lightly flour the counter and turn the dough out onto it. Divide into 12 portions, each about 77 grams (2½ ounces). Form each into a taut ball by rolling it against the counter in a circular motion under a cupped hand. Place seam-side down in the prepared pan, arranging them in 3 rows of 4. Mist a sheet of plastic wrap with cooking spray and drape over the pan, then cover loosely with a kitchen towel. Refrigerate for at least 8 hours or up to 24 hours. About 2 hours before you are ready to bake, remove the buns from the refrigerator. Let stand at room temperature, covered, until almost doubled, 1½ to 2 hours. About 1 hour into rising, in a small bowl, beat the egg for the wash until well combined; set aside. In another small bowl, combine the flour and 2½ tablespoons water; whisk until smooth. The mixture should form a thick paste that falls slowly from the whisk and mounds on itself in the bowl; if too thick, whisk in more water a few drops at a time. Transfer to a quart-size, zip-close bag. Press out the air and push the mixture to one corner; twist the bag to keep the batter contained in the corner; set aside. Heat the oven to 350°F with a rack in the middle position. When the buns have doubled, brush them with egg wash (you will not need to use all of the egg). With the piping mixture still pushed to the corner of the bag, use scissors to snip off ⅛ to ¼ inch from the tip of the bag. Pipe a continuous line across the center of each row of buns, then pipe a continuous line down the center of each column of buns, creating a cross on the center of each bun. Bake until the buns are deep golden brown, 30 to 35 minutes. Meanwhile, make the glaze. Measure the bourbon reserved from soaking the currants, then supplement with additional bourbon to total 3 tablespoons. In a small saucepan, combine the bourbon and syrup. Simmer over medium, stirring, until lightly syrupy and reduced to about 3 tablespoons, about 2 minutes; set aside off heat. When the buns are done, set the pan on a wire rack and immediately brush with the glaze. Cool for 10 minutes. Using the parchment sling, lift the buns from the pan and set directly on the rack. Serve warm or at room temperature.
The Independent
10-03-2025
- General
- The Independent
Savory olive oil and buttery pistachios bring sophisticated flavors to tangy-sweet lemon bars
Lemon bars are prized for their tangy-sweetness, but the bright acidity of lemon juice can overwhelm other nuanced flavors and read as a little one-note. In our book, ' Milk Street Bakes,' we bring balance to the sunny dessert by incorporating a small measure of fruity, savory olive oil in both the custard and crust. If you have a bottle of top-shelf olive oil, this is the time to use it, though high-quality supermarket brands work well, too. Just be sure to use extra-virgin olive oil, which has far more character than refined regular and light olive oils. Using egg yolks in addition to whole eggs boosts both richness and color. Don't vigorously whisk the eggs and sugar when making the filling or the mixture will become aerated, which will result in a bubbled surface on the baked bars. Whisk gently and only until the eggs and sugar are combined. For incorporating the flour and liquids into the filling base, we prefer to stir with a silicone spatula to avoid additional aeration. Buttery pistachios and fragrant lemon zest are mixed into the shortbread base, providing citrusy and nutty notes. With their subtle sweetness and vivid green hue, raw pistachios are worth seeking out. If you can't find them, the bars still are delicious made with roasted pistachios — just be sure they're unsalted. A little heavy cream in the lemon filling tamps down any harsh, brassy notes and lends a smooth, round richness. The bars hold well at room temperature for up to three days. For the cleanest cuts, allow the bars to cool completely before slicing. Dust them with powdered sugar only just before serving, or the sugar will dissolve. Lemon and Pistachio Bars Start to finish: 1¾ hours (30 minutes active), plus cooling Makes 24 bars Ingredients: For the crust: 113 grams (8 tablespoons) cold salted butter, cut into ½-inch cubes, plus softened butter for the pan 145 grams (1 cup) raw pistachios (see headnote) 1 tablespoon grated lemon zest 195 grams (1½ cups) all-purpose flour 161 grams (¾ cup) white sugar ¾ teaspoon table salt 2 tablespoons extra-virgin olive oil 1 large egg white, beaten For filling and finishing: 5 large eggs, plus 3 large egg yolks 375 grams (1¾ cups) white sugar 1 tablespoon grated lemon zest, plus 1 cup lemon juice 33 grams (¼ cup) all-purpose flour ¼ teaspoon table salt ⅓ cup heavy cream 3 tablespoons extra-virgin olive oil Powdered sugar, to serve Directions: To make the crust, butter a 9-by-13-inch baking pan or glass baking dish. In a food processor, process the pistachios and lemon zest until finely chopped, about 30 seconds. Add the flour, sugar and salt; process until well combined, 10 to 20 seconds. Scrape the bowl and pulse a few times to ensure no dry, floury patches remain. Scatter the butter over the mixture and drizzle in the oil, then process until large, evenly moistened clumps form, 45 to 60 seconds. Crumble the dough clumps into the prepared pan, evenly scattering the bits. Using your fingers, press into an even layer. Lightly brush with the beaten egg white and refrigerate, uncovered, until cold and firm, about 30 minutes. Meanwhile, heat the oven to 350°F with a rack in the middle position. Bake the crust until golden brown, 22 to 26 minutes. While the crust bakes, make the filling. In a large bowl, combine the whole eggs and yolks, sugar and lemon zest; whisk gently just until smooth (avoid aerating the mixture). Add the flour and salt; stir with a silicone spatula until combined. Stir in the lemon juice, cream and oil. When the crust is done, remove the pan from the oven. Gently stir the filling to recombine, then pour it onto the hot crust; if any large bubbles rise to the surface, pop them with a toothpick or skewer. Return to the oven and bake until the filling is set, 24 to 27 minutes. Cool completely in the pan on a wire rack, about 3 hours. Using a sharp knife, cut the bars in the pan lengthwise into quarters, then crosswise into sixths, creating 24 squares. Remove from the pan with an offset spatula. Dust with powdered sugar just before serving. ___ EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at
Associated Press
10-03-2025
- General
- Associated Press
Savory olive oil and buttery pistachios bring sophisticated flavors to tangy-sweet lemon bars
Lemon bars are prized for their tangy-sweetness, but the bright acidity of lemon juice can overwhelm other nuanced flavors and read as a little one-note. In our book, ' Milk Street Bakes,' we bring balance to the sunny dessert by incorporating a small measure of fruity, savory olive oil in both the custard and crust. If you have a bottle of top-shelf olive oil, this is the time to use it, though high-quality supermarket brands work well, too. Just be sure to use extra-virgin olive oil, which has far more character than refined regular and light olive oils. Using egg yolks in addition to whole eggs boosts both richness and color. Don't vigorously whisk the eggs and sugar when making the filling or the mixture will become aerated, which will result in a bubbled surface on the baked bars. Whisk gently and only until the eggs and sugar are combined. For incorporating the flour and liquids into the filling base, we prefer to stir with a silicone spatula to avoid additional aeration. Buttery pistachios and fragrant lemon zest are mixed into the shortbread base, providing citrusy and nutty notes. With their subtle sweetness and vivid green hue, raw pistachios are worth seeking out. If you can't find them, the bars still are delicious made with roasted pistachios — just be sure they're unsalted. A little heavy cream in the lemon filling tamps down any harsh, brassy notes and lends a smooth, round richness. The bars hold well at room temperature for up to three days. For the cleanest cuts, allow the bars to cool completely before slicing. Dust them with powdered sugar only just before serving, or the sugar will dissolve. Lemon and Pistachio Bars Start to finish: 1¾ hours (30 minutes active), plus cooling Makes 24 bars Ingredients: For the crust: 113 grams (8 tablespoons) cold salted butter, cut into ½-inch cubes, plus softened butter for the pan 145 grams (1 cup) raw pistachios (see headnote) 1 tablespoon grated lemon zest 195 grams (1½ cups) all-purpose flour 161 grams (¾ cup) white sugar ¾ teaspoon table salt 2 tablespoons extra-virgin olive oil 1 large egg white, beaten For filling and finishing: 5 large eggs, plus 3 large egg yolks 375 grams (1¾ cups) white sugar 1 tablespoon grated lemon zest, plus 1 cup lemon juice 33 grams (¼ cup) all-purpose flour ¼ teaspoon table salt ⅓ cup heavy cream 3 tablespoons extra-virgin olive oil Powdered sugar, to serve Directions: To make the crust, butter a 9-by-13-inch baking pan or glass baking dish. In a food processor, process the pistachios and lemon zest until finely chopped, about 30 seconds. Add the flour, sugar and salt; process until well combined, 10 to 20 seconds. Scrape the bowl and pulse a few times to ensure no dry, floury patches remain. Scatter the butter over the mixture and drizzle in the oil, then process until large, evenly moistened clumps form, 45 to 60 seconds. Crumble the dough clumps into the prepared pan, evenly scattering the bits. Using your fingers, press into an even layer. Lightly brush with the beaten egg white and refrigerate, uncovered, until cold and firm, about 30 minutes. Meanwhile, heat the oven to 350°F with a rack in the middle position. Bake the crust until golden brown, 22 to 26 minutes. While the crust bakes, make the filling. In a large bowl, combine the whole eggs and yolks, sugar and lemon zest; whisk gently just until smooth (avoid aerating the mixture). Add the flour and salt; stir with a silicone spatula until combined. Stir in the lemon juice, cream and oil. When the crust is done, remove the pan from the oven. Gently stir the filling to recombine, then pour it onto the hot crust; if any large bubbles rise to the surface, pop them with a toothpick or skewer. Return to the oven and bake until the filling is set, 24 to 27 minutes. Cool completely in the pan on a wire rack, about 3 hours. Using a sharp knife, cut the bars in the pan lengthwise into quarters, then crosswise into sixths, creating 24 squares. Remove from the pan with an offset spatula. Dust with powdered sugar just before serving. ___ EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at
Yahoo
10-02-2025
- General
- Yahoo
Two types of chocolate give this elegant loaf cake deep flavor for a Valentine's Day treat
Chocolate is a must-have for Valentine's Day, but it needn't be fussy. Instead of melting bars for chocolate-covered strawberries or spending money on store-bought bon bons, give your valentine an intensely rich double chocolate loaf cake with a plush, velvety crumb. Inspiration for this cake came to us by way of Claire Ptak of Violet Cakes, a bakery-café in East London. In this recipe from our cookbook, ' Milk Street Bakes,' we achieve a complex chocolatiness using a generous amount of bittersweet chocolate and unsweetened cocoa powder. Any type of bittersweet chocolate will work, but for best results use one that's tasty enough to eat out of hand and contains about 70% cocoa solids. Don't use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer, deeper hue and smoother taste that's important for color and flavor intensity. If your cocoa does not indicate type on the label, check the ingredient list. If it reads 'processed with alkali,' the cocoa is Dutch-processed. Serve slices with fresh berries and spoonfuls of crème fraîche, which has a subtle tang and creaminess that are fantastic foils for the cake. Store leftovers at room temperature, tightly wrapped, for up to three days. Double Chocolate Loaf Cake Start to finish: 1¼ hours (20 minutes active), plus cooling Makes one 9-inch loaf cake Ingredients: 200 grams (7 ounces) bittersweet chocolate (see headnote), finely chopped 198 grams (14 tablespoons) salted butter, cut into several chunks 195 grams (1 1/2 cups) all-purpose flour 214 grams (1 cup) white sugar 43 grams (1/2 cup) Dutch-processed cocoa powder 2 teaspoons baking powder ¼ teaspoon table salt 3 large eggs, room temperature 1 cup boiling water Directions: Heat the oven to 350°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan. In a medium saucepan over medium, bring 1 inch of water to a simmer. Put the chocolate and the butter in a large heatproof bowl and set the bowl on top of the saucepan; be sure the bottom does not touch the water. Stir occasionally until the chocolate and butter are melted. Remove the bowl from the pan and cool until barely warm to the touch, stirring occasionally. Meanwhile, in a medium bowl, whisk together the flour, sugar, cocoa, baking powder and salt. Add the eggs to the cooled chocolate mixture; whisk until well combined. Add the dry ingredients and stir with a silicone spatula until evenly moistened; the mixture will be dryish and thick. Gradually stir in about half of the boiling water; when fully incorporated, whisk in the remaining boiling water. The batter will be smooth, glossy and fluid. Pour into the prepared pan. Bake until the center of the cake rises, forming deep fissures on the surface, and a toothpick inserted at the center comes out with a few crumbs attached, 55 to 60 minutes. Cool in the pan on a wire rack for about 20 minutes. Lift the cake out of the pan using the parchment and set it directly on the rack. Cool to room temperature. Peel off and discard the parchment before slicing. EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at Christopher Kimball, The Associated Press
