OPENING again 18th June
Smaller numbers will allow for social distancing, hand sanitising stations will be available on entry plus we have the usual access and attention to hand washing. Face masks will be available.
Please check our website for new dates + Autumn/Winter programme.
Emails and phone calls are being monitored if you want to get in touch.
CONTACT THE COOKERY SCHOOL (PLEASE INCLUDE YOUR PHONE NUMBER)
Surprising that Bake Off had Hot Cross Buns on the show in September as, traditionally, they are not supposed to be eaten until midday on Good Friday.
However, those spiced, fruited delights are so delicious, that's why supermarkets have them on the shelves all year round. We've decided to create a Stollen inspired version that are so much better than any mass produced variety. This recipe is fails-safe if you follow the instructions. You can put crosses on if you wish to.
500g strong bread flour
7g sachet of fast action dried yeast
2 teaspoons mixed spice
1 teaspoon ground ginger
100g tablespoons golden caster sugar
260mls warm (hand hot) milk
60g marzipan cut into small dice (the size of you dried fruit)
60 g dried fruit (of your choice)
- Put all dry ingredients (except for dried fruit) into bowl, rub in the butter.
- Make a well in the centre and pour in warm milk.
- Mix dry ingredients into wet with dough scraper or fork.
- When the ingredients start to combine, use hand to squeeze the mixture together into a dough.
- Turn out onto a floured or oiled work surface and knead until the dough becomes smooth and elastic. It usually takes about 10 minutes.
- If the dough sticks to your hands, put flour or oil on your hands, rather than the work surface. .
- Put dough back in bowl, cover with a damp tea towel and leave to prove until doubled in size (about 1 hour in ambient temperature).
- Scrape out on to work surface and press out into a rectangle. Sprinkle dried fruit and diced marzipan onto 2/3rds of dough.
- Fold over in thirds. Knead gently until fruit is evenly distributed throughout.
- Shape into round balls and place on lined baking tray. Leave to rise until doubled in size (approx 30-45 mins).
- Brush with egg wash, top with crosses if desired (equal quantities plain flour and water piped on).
- Place in preheated oven 190C/Mark 5 for 15 mins until golden brown.
- Brush with stock/sugar syrup (equal quantities of sugar and water boiled until syrupy) as soon as they come out of the oven.