Sourdough hot cross buns.

Note:
For the crossing mix:
50g plain flour
a pinch of baking powder
5g vegetable oil
50g water


- Natasa | My daily sourdough bread, Author at My Daily Sourdough Bread: by Nataša Djuric.

- Naturally Sweet Hot Cross Buns / Baking Recipes and Advice:

- Sourdough Hot Cross Buns - Bread Experience:

- Hot Cross Buns | Recipe | Cuisine Fiend:
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Slovenian nut bread - potica.

12 to 16 servings
This version's baked in a large Bundt pan.
ingredients:
For the dough
16 tablespoons (2 sticks) unsalted butter
1/2 cup whole milk
1/4 cup warm water (105 degrees)
4 1/2 teaspoons (2 packets) dry yeast
3 large egg yolks
2 1/2 cups flour, plus more for rolling
1/4 teaspoon salt
1/4 cup sugar
For the filling
1 teaspoon ground cinnamon
2 cups finely chopped walnuts
3 tablespoons plus 1 cup sugar
1/2 cup chopped pitted dates
3/4 cup whole milk
3 large egg whites, at room temperature

Method:
For the dough:
Combine the butter and milk in a small saucepan over medium-low heat; cook until the butter has melted, then turn off the heat and let cool to lukewarm.
Pour the warm water into the bowl of a stand mixer or handheld electric mixer, then stir in the yeast.
Let sit for at least 5 minutes (to make sure the yeast is active; it should bubble or foam on the surface).

Stir in the egg yolks and the milk-butter mixture, then add the flour, salt and sugar.
Beat on medium-low speed to form a sticky, smooth dough.
Transfer to a mixing bowl greased with cooking oil spray; cover with greased plastic wrap directly on the surface and refrigerate 8 to 12 hours (overnight).
The dough also can be mixed by hand.

For the filling:
Combine the cinnamon, walnuts, 3 tablespoons of the sugar, the dates and milk in a saucepan over medium heat.
Cook for 7 to 10 minutes, stirring, until the mixture thickens.
Let cool.

Pour the egg whites into the bowl of a stand mixer or handheld electric mixer fitted with a balloon-whisk attachment.
Beat on medium speed until frothy, the increase the speed to medium-high.
Gradually add the remaining 1 cup of sugar, beating to form a meringue that holds firm peaks.
Gently fold the meringue into the cooled walnut mixture.
Divide the rested, refrigerated dough in half.
Lightly flour a work surface.
Working with one portion of the dough at a time, dust on both sides with flour and roll each one out to a round that's 18 to 20 inches in diameter.
Spread half the walnut mixture on each round of dough, leaving a 1-inch margin at the edges.
Starting at the bottom, roll each round into a fairly tight log, like a jellyroll.

Grease a large Bundt pan with cooking oil spray; transfer one rolled filled log there, wrapping it around inside the pan.
Fit the second log the same way, on top of the first one.
Their ends should not meet in the same place.
Cover and let rise in a draft-free spot for 30 minutes.
When ready to bake, preheat the oven to 180C/350F.

Place the Bundt pan on a baking sheet; bake (middle rack) for 50 to 60 minutes, until the top is nicely browned and a tester inserted into the bread comes out clean.
Let cool in the pan for at least 5 minutes, then invert onto a platter.
Cool further before slicing.

The dough needs to be refrigerated overnight.
- The Pope joked about Slovenian nut bread with Melania Trump. Here’s how to make potica | The Sacramento Bee:

- The most yummy of all – sourdough chocolate babka |:
...for potica recipe you can check my chocolate babka recipe!
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Hot cross buns. By Mary Berry.

Eat Your Books!
From







ingredient
500g strong white flour plus extra for dusting
75g caster sugar
2 tsp mixed spice powder
1 tsp ground cinnamon
finely grated zest of 1 lemon
10g salt
10g fast-action dried yeast
40g butter
about 300 ml, milk
1 egg, beaten
200g sultanas
50g finely chopped mixed peel
oil, for greasing

Topping:
75g plain flour
2 tbsp golden syrup, for glazing

Directions:
You will need a piping bag fitted with a fine 3mm nozzle.
Measure the flour, sugar, and spices into a large bowl, add the lemon zest and toss together, then add the salt and yeast, placing them on opposite sides of the bowl.
Melt the butter in a pan and warm the milk in a separate pan, allowing them both to cool a little after heating.
Add the melted butter and half the tepid milk to the dry ingredients in the bowl.
Tip in the beaten egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go.
Gradually add the rest of the milk, to make a soft pliable dough.
You may not need all the milk — it is better for the dough to be on the wet side, rather than too dry.
Tip the dough out on to a lightly floured work surface and knead by hand, incorporating the sultanas and mixed peel into the dough.
Lightly knead for 10 minutes until silky and elastic and forms a smooth ball.
Kneading can be done in a food processor using a dough hook if you prefer.
Transfer the ball of dough into an oiled bowl cover with cling film and leave to rise in a warm place for about 1 + 1/2 hours or until doubled in size. (This may take longer if the dough is left to rise in a cool kitchen.)
Turn the risen dough out on to a lightly floured surface.
Knock back and knead for a further 5 minutes.
Return to the bowl, cover with cling film and leave in a warm place to rise for a further hour, or until doubled in size.
Turn the dough out again on to a floured surface and divide into 12 equal pieces, shaping each of these into a ball.
Line 1-2 baking sheets with baking paper and arrange the balls of dough on the sheets, placing them fairly close together and flattening them slightly.
Slip each baking sheet into a large, clean polythene bag, making sure that the bag doesn’t touch the buns.
Leave for 40—60 minutes until the buns have doubled in size.
They should spring back when lightly pressed with a finger.
Meanwhile, preheat the oven to 220°C/200°C fan/gas mark 7.
To make the crosses for the top of the buns, add the plain flour to a bowl with 100ml of water.
Mix together to make a paste and spoon into the piping bag.
When the buns have risen, remove the polythene bags and pipe a cross on top of each bun.
Transfer the buns to the oven and bake for 15—20 minutes until pale golden brown, turning the baking sheets round halfway through, if necessary.
Melt the golden syrup in a pan and, while the buns are still warm, brush the top of each bun with a little melted syrup to give a nice shine, before setting aside to cool on a wire rack.

- Hot Cross Buns | Recipe | Cuisine Fiend:

Irish Potato Cakes.

- Irish Potato Cakes | Karen's Kitchen Stories:

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How to make the perfect biscotti.

How to make the perfect biscotti | Life and style | The Guardian:



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Chicken.

- One Pot Braised Chicken with Stewy Chickpeas - Joy of Kosher:

- Anne's Food: Creamy tarragon chicken with apples:


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Marzipan Challah

Adapted from David Lebovitz.
- Marzipan Challah:

Torcettini di Saint Vincent (Twisted Sugar Cookies).

Torcetti di Saint Vincent:
Torcettini are smaller versions of Torcetti (meaning small twists), and these pear shaped cookies are rolled in sugar before being baked.
Since there is no sugar in the dough, these cookies only have a mild sweetness to them and are perfect to have with tea.

Sourdough Rye Bread with molasses and chocolate.

- Sourdough Rye Bread:













Preferment:
50 g liquid sourdough starter (with 100% hydration)
50 g water
25 g whole grain rye flour
25 g bread flour

Main dough:
all the preferment
150 g whole grain rye flour
350 g wheat flour (all white or 75 g whole wheat + 275 g white flour)
150 g milk
150 g water
50 g dark molasses
20 g dark chocolate (with 90% cocoa)
+
25 g water
10 g salt
5 g raw cane sugar