Hot X: Algebra Exposed

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Hot X: Algebra Exposed

Hot X: Algebra Exposed

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Witness the magic of distilling with a visit to Wild Atlantic Distillery located in the north-west of Ireland. Place the buns onto a parchment lined baking tray, a little apart, and cover lightly with clingfilm or a damp kitchen towel. Orange – use 2 oranges if you want a more prominent orange flavour, or switch for 1/2 cup candied citrus peel. You can also adapt the recipe easily, keeping the amounts the same but changing out the type of fruit. Just one thing I must be strict about: you do need to use proper bread flour here, not the usual plain.

Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough. The next day, place 200g of your flour, the yeast and the milk in a large bowl and gently mix to a creamy batter. The mixer is a bread makers dream, being able to handle 5kg of dough (but also working great with smaller batches like this recipe too) and never struggling no matter what you throw at it. Supermarkets love to stretch the traditional period these glorious buns are available, but when you go to bakeries and to home kitchens, they are still only made in a relatively short window. Keep the machine going for a further 5 minutes and the dough will start to leave the side of the bowl and become smooth and elastic.Although I made a couple of mistakes, the results were still pretty good and I haven't stopped eating them - I'm not kidding - I've already had 5 for the day! This year, I decided to keep the flavours pretty classic, instead, I wanted to play around with the base recipe. Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.

If you fancy trying out the theory of whether they will go mouldy or not if you bake your Hot Cross Buns on Good Friday, here’s easy to follow a recipe from Darina Allen at Ballymaloe Cookery School! My glaze is a slightly sweetened frothed egg white which is applied before baking and before the traditional crosses. Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. only thing is they actually took nearly 40mins to cook not the 22mins and next time I’ll add extra spice….Never leave hot items unattended and make sure there’s a nearby first aid kit, with items to treat burns/scalds.

Again, cover the tin and leave in a toasty place until your buns have doubled in size: 30, 40, 50 minutes. As an experienced cook and having followed the Women’s Weekly recipes for years, I’m afraid I must admit to being a complete Nagi follower now. Soaking the fruit in this manner makes the fruit more pleasant to eat but also prevents it from burning when the fruit is on the outside of the buns. Made in a similar manner to a roux, flour and water (or milk) are mixed together and cooked until thick.Carefully take the buns from the warm place and pipe the flour paste to form crosses over the top of each bun.

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