Home' Trinidad and Tobago Guardian : April 9th 2017 Contents GREEK EASTER BREAD
1lb 2oz strong white flour, plus extra for dusting
7g fast-action yeast
60g/2 1/2oz butter, softened
75g/3oz caster sugar
Pinch gum mastic powder (or substitute fennel seed)
Pinch mahlab (available from specialist delicatessens or online
substitute ground cardamom if you cannot find it)
Pinch ground cinnamon
1 orange, zest only
150ml/5fl oz warm water
150ml/5fl oz milk
A handful of sultanas
3 eggs, hard-boiled in their shells with red food colouring
1 egg, beaten for egg wash
1. Put the flour, yeast, salt, butter and sugar into a large bowl.
Add the gum mastic (or fennel seed) powder, mahlab (or
cardamon) and cinnamon, then the orange zest. Pour in
half the water and milk and mix together briefly, then keep
adding the liquid and mixing until you have a soft, gluti-
2. Mix the sultanas through the dough, then tip out onto a
lightly floured surface and knead until you have a pliable
dough. Shape into a ball and rest for at least an hour, or
overnight in the fridge, until doubled in size.
3. Line a baking tray with baking parchment. Divide the
dough into three and roll into three strands. Plait the strips
together, place on the baking tray and leave to rise for
another hour, or until doubled in size.
4. Preheat the oven to 210C/400F/Gas 6. Brush the top of
the bread with egg wash and push the coloured eggs into
the bread. Bake for 20-25 minutes, then transfer to a wire
rack to cool.
Ingredients for the Cake
3 cups all purpose flour, spooned into measuring cup and
levelled-off with a knife, plus more for the pan
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2-1/4 cups granulated sugar
3 large eggs
1 cup buttermilk (low fat is fine)
2 tablespoons grated lemon zest, packed (note: you’ll need
4-5 large lemons for the entire recipe)
2 tablespoons fresh lemon juice
Ingredients or the Syrup
1/3 cup water
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
Ingredients for the Glaze
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest, packed
1 teaspoon unsalted butter, melted
1. Preheat the oven to 325°F and set an oven rack in the
middle position. Spray a 10-inch bundt pan with non-
stick cooking spray and dust with flour.
2. In a medium bowl, whisk together the flour, baking
soda and salt. Set aside.
3. In the bowl of an electric mixer fitted with the paddle
attachment (or beaters), cream the butter and sugar on
medium speed until light and fluffy, 3-4 minutes. Scrape
down the sides of the bowl, then beat in the eggs one
at a time, beating well after each addition. Scrape down
the sides of the bowl again.
4. In another bowl, combine the buttermilk, lemon zest
and lemon juice.
5. With the mixer on low speed, beat in one-quarter of
the flour mixture, then one-third of the buttermilk
mixture. Beat in another quarter of the flour, then
another third of the milk mixture. Repeat with anoth-
er quarter of the flour and the remaining milk mixture.
Finally, beat in the remaining flour mixture. Scrape
down the sides of the bowl, and give a quick mix to
make sure all of the ingredients are well incorporated.
6. Spoon the thick batter into the prepared bundt pan
and smooth with a rubber spatula. Bake for 1 hour and
5 minutes, or until a cake tester comes out clean.
7. Cool the cake in the pan for ten minutes on a rack.
8. Meanwhile, make the syrup. Combine the water and
sugar in a saucepan and bring to a boil. Remove from
the heat and stir in the lemon juice.
9. Invert the warm cake onto a rack. Slip a large piece of
parchment paper or aluminium foil under the rack to
catch all the drips from the syrup and glaze. Gradu-
ally brush the hot syrup over the cake, letting it soak
in (a little syrup will drip off, but try not to rush so
that most of it is absorbed). Allow the cake to cool
completely, about one hour.
10. When the cake is cool, make the glaze. Combine the
confectioners’ sugar, lemon juice, lemon zest and
melted butter in a medium bowl, mixing with a fork
until smooth. Add more confectioners’ sugar or lemon
juice as necessary to make a thick but pourable glaze
(it should be the consistency of thick honey). Spoon
the glaze over the top of the cake, letting it drizzle
down the sides.
HOT CROSS BUNS
Ingredients for the buns
1/4 cup apple juice or rum
1/2 cup mixed dried fruit
1/2 cup raisins or dried currants
1 1/4 cups milk, room temperature
3 large eggs, 1 separated - reserve the egg white for the
6 tablespoons butter, room temperature
2 teaspoons instant yeast
1/4 cup light brown sugar, firmly packed
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves or allspice
1/4 teaspoon ground nutmeg
1 3/4 teaspoons salt
1 tablespoon baking powder
4 1/2 cups all-purpose Flour
Ingredients for the glaze
1 large egg white, reserved from above
1 tablespoon milk
Ingredients for the icing
1 cup plus 2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
pinch of salt
4 teaspoons milk, or enough to make a thick, pipeable
1. Lightly grease a 10” square pan or 9” x 13” pan.
2. Mix the rum or apple juice with the dried fruit and
raisins, cover with plastic wrap, and microwave brief-
ly, just till the fruit and liquid are very warm, and the
plastic starts to “shrink wrap” itself over the top of
the bowl. Set aside to cool to room temperature. Note:
If you worry about using plastic wrap in your micro-
wave, simply cover the bowl with a glass lid.
3. When the fruit is cool, mix together all of the dough
ingredients except the fruit, and knead, using an
electric mixer or bread machine, till the dough is soft
and elastic. Mix in the fruit and any liquid not absorbed.
4. Let the dough rise for 1 hour, covered. It should
become puffy, though may not double in bulk.
5. Divide the dough into billiard ball-sized pieces, about
3 3/4 ounces each. A heaped muffin scoop (about 1/3
cup) makes about the right portion. You’ll make 12 to
14 buns. Use your greased hands to round them into
balls. Arrange them in the prepared pan.
6. Cover the pan, and let the buns rise for 1 hour, or
until they’ve puffed up and are touching one anoth-
er. While the dough is rising, preheat the oven to
7. Whisk together the reserved egg white and milk, and
brush it over the buns.
8. Bake the buns for 20 minutes, until they’re golden
brown. Remove from the oven, and transfer to a rack
9. Mix together the icing ingredients, and when the buns
are completely cool, pipe it in a cross shape atop each
Links Archive April 8th 2017 April 10th 2017 Navigation Previous Page Next Page