hot cross buns

i made hot cross buns for the first time this year. they weren't something i had placed on my "to do" list, but they were made because i had to...
determined that they were to be successful, i perused a number of recipes and even procured recipes from my friends for good measure. this is the recipe i settled on, and having shared the buns with nearly thirty strangers the first time i made them, with many coming up to me declaring how good they were, i feel confident in sharing this recipe with you.

360 grams milk
60 grams butter
2 teaspoons dried yeast
2 teaspoons bread improver
1 teaspoon sea salt
60 grams raw sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons mixed spice
600 grams strong bakers' flour
100 grams sultanas
20 grams mixed peel
80 grams currants

this recipe makes about 40 mini hot cross buns, or about 12 regular sized ones...instructions are for the mini ones because they are so cute!

line the base of two lamington tins with baking paper and set aside.

place the milk, butter, yeast, bread improver, salt, sugar and spices in the thermomix bowl and heat at 37°C for 2 minutes on speed 1.

add the flour to the warm milk mixture. mix for 6 secs on speed 5.

knead on interval speed for 1 minute. add the dried fruit and knead for another minute on interval speed.

tip the dough out onto your a lightly floured surface and give it a light knead to further incorporate the fruit. divide the dough into 40 golf ball sized portions and place them into the prepared lamington tins. cover the tins loosely with a clean tea towel and let rise somewhere warm until doubled in size, approx 40 mins. Preheat oven 200°C.

once the buns have risen, pipe the crosses with the following paste:

1/4 cup plain flour
scant 1/4 cup water

place the flour into a small bowl and mix with enough water to make a thick batter. transfer into a small zip lock bag, snip a tiny corner off the bag and pipe the crosses onto the buns.
bake 10 to 15 minutes or until golden.

once the buns are baked, brush with a glaze made with 1/4 cup raw sugar dissolved in 1/4 cup hot water to achieve a glossy appearance. serve warm if possible - you want everyone to know what real hot cross buns taste like. these aren't half bad served the next day, but there isn't anything like a fresh hot cross bun!

whisks' favourite gingerbread cookies

when my best friend from high school told me she liked gingerbread cookies, i set upon a journey to find a recipe for gingerbread cookies, and this is what i came up with. generally, i like to bake them slowly so they don't burn, yet come out firm. they do soften nicely and the flavours develop beautifully. once rested, this is a beautiful dough to work with and smells divine.

1 1/2 cups self raising flour
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
3/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
125 grams butter
3/4 cup dark brown sugar
1 large egg
1/2 cup golden syrup
2 teaspoons vanilla
a few strips lemon rind (optional)

place flour, baking powder, baking soda, salt, ginger, cinnamon, cloves and lemon rind in the thermomix bowl and mill for 10 seconds on speed 10 until well blended. set aside.
place butter, brown sugar, egg, golden syrup and vanilla into the thermomix bowl and combine for 10 seconds on speed 5. scrape down bowl and combine again for 5 seconds on speed 5.
add the flour mixture which was set aside earlier to the thermomix bowl and combine for 10 seconds on speed 6.
set dial to closed lid position and knead for 40 seconds on interval speed.
divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. this dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. return to room temp before using.
preheat oven to 170°C.
line cookie sheets with baking paper.
place 1 portion of the dough on a lightly floured surface.
sprinkle flour over dough and rolling pin.
roll dough to a scant 2mm thick.
use additional flour to avoid sticking.
cut out cookies with desired cutter.
space cookies 3cm apart.
bake 1 sheet at a time for 10-15 minutes (the lower time will give you softer cookies-- very good!).
remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
after cookies are cool you may decorate them any way you like - they look wonderful decorated with royal icing.