Wednesday, March 31, 2010

Goodman Fielder
HB $34.99

his new book contains a beautiful collection of 130 modern Edmonds baking recipes, with every one photographed.
The book is divided into four sections: Biscuits and Slices; Cakes; Pies, Pizzas, Breads and Buns; and Christmas Treats.
The old Edmonds favourites such as Anzac Biscuits, Coffee Cake and Pavlova are included as well as delicious new recipes like macadamia Nut and White Chocolate Biscuits, Panforte, and Feta, Olive and Sundried Tomato Calzone.
Best of Baking presents simple recipes all written in the easy to follow Edmonds style. We porved it by baking Hot Cross Buns last weekend. The publishers have given permission for me to reproduce the recipe here.


1 ½ cups milk                                                
1 teaspoon sugar                                            
2 tablespoons Edmonds active yeast             
125g butter, softened                   
¾ cup sugar                                                    
1 egg                                                             
¾ cup currants                                              
½ cup sultanas                                            
1 teaspoon gelatine            
2 teaspoons mixed spice
1 teaspoon ground cinnamon
1 tablespoon mixed peel
6 cups Edmonds high grade flour

1 tablespoon sugar
1 tablespoon water
1 reaspoon gelatine

½ cup Edmonds standard grade flour
6 tablespoons water, approx

Heat milk and sugar until lukewarm. Add yeast and set aside until frothy. Cream butter and sugar until light and fluffy. Add egg, currants, sultanas, mixed spice, cinnamon and peel. Sift flour into a large bowl. Add yeast and fruit mixture alternately and combine to a firm but pliable dough using more flour if necessary. Turn out onto a floured surface and knead for 10 minutes. Place in a greased bowl and leave in a warm place to double in bulk. Punch down dough and shape ¼ cups of mixture into balls.
Place side by side in two 20 x 30 cm greased sponge roll tins. Cover and leave to rise in a warm place until double in size.
Pipe a cross on each bun. To make the crosses, mix flour and water to a smooth paste that is a suitable consistency for piping. Place mixture in a small plastic bag. Snip across one corner to form a hole. Twist top of bag. Bake at 200 deg C for 15- 20 minutes or until golden.
Remove from oven and brush with glaze. To make the glaze, place all ingredients in a small saucepan. Stir over a low heat until sugar and gelatine have dissolved. Cool hot cross buns on a wire rack. Makes 10 buns.

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