Buns (second attempt)

Next challenge. We've been living in the UK for more than a year now, and since the very beginning we have had the same problem - bread. Awful bread, or rather, no bread at all.*

Well, for me it's not a problem at all, if you consider my flour allergy, but my husband was very poor without normal bread. So finally, after a year of hesitation, I decided to become a serious baker and specialise in buns (bread will come when I grow up). Obviously, the first attempt was a big fiasco, like seriously - my buns appeared to be little sisters of cannon balls. But I do not give up easily ;)
Check out the second attempt:



I took the simplest recipe from cincin and baked

Yeast buns which grows at night

2,5 dg butter or oil
1 cup milk
2,5 dg yeast (or 1,5 teaspoon dried yeast)
0,5 teaspoon salt
1 egg
0,5 kg flour

milk, egg yolk, sesame seeds or linseed and poppy on top

Melt yeast in a small amount of milk then add oil (or melted butter), salt, egg, rest of the milk and flour and mix thoroughly until smooth but still very light dough (you don't need to use the whole flour, unless you want to have cannon balls). Then form small buns and put them on a flat baking tray. All this put to the fridge for at least two hours. I left them overnight. They didn't suffer too much. Instead they grew nicely.

Preheat the oven (250 C). Spread milk and egg yolk on tops, add seeds and bake them for 5 mins (or a bit longer if your nasty oven doesn't heat to 250 C!).


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* there is one bread you could possibly eat and not get sick, namely sainsbury's taste the difference walnut pave, but it's hardly ever available in the store

Easter Cakes (Lambs)

I made these lambs a year ago. I really wanted to have a lamb for Easter. Not a chocolate bunny, not chocolate eggs, just a lamb.
And the only way to get a lamb for Easter in this country was to DIMyself.

This year, I don't bake anything for Easter, I believe. We go to my mum, who makes amazing yeast cakes (babas), we eat and don't think about anything at all, especially not about our studies.

Easter Lambs:

225 g flour
100g caster sugar
100 g butter, cubed

Mix ingredients until the dough looks like crumble. Then add 1 egg and continue mixing with your hands until smooth. On a flat baking tray form a lamb shape. Bake in 170 C until brown.
Use marzipan, cashew nuts and dried cranberries (or anything else you like) to create fur.

Hint: I like this cake, because it doesn't need to spend hours in the fridge before baking.