Hot Cross Buns Recipe

Fluffy, fragrant, homemade Hot Cross Buns recipe! With my quick video recipe and some cheeky but effective tips, you’ll see that there’s no reason to be afraid of baking with yeast!

Plus, a bonus no-knead version – the world’s easiest hot cross buns recipe!

Easy Hot Cross Buns Recipe - perfectly spiced, fluffy and moist, with a no knead, no stand mixer option! www.reciptineats.com

Hot Cross Buns

Big, fluffy, fragrant Hot Cross Buns just like what you get from your favourite bakery are easier to make than you think. Especially if you have a stand mixer. Homemade Hot Cross Buns become a dump-and-mix job to make the dough. Definitely my preferred method!

These Hot Cross Buns are way better than the stock standard ones you buy from grocery stores. Those are pumped with preservatives and have a distinct artificial flavour about them. Once you’ve tried homemade, you will never go back. I haven’t!

Easy Hot Cross Buns Recipe - perfectly spiced, fluffy and moist, with a no knead, no stand mixer option! www.reciptineats.com

What you need for Hot Cross Buns

Here’s what goes into homemade Hot Cross Buns. You can make this recipe with any type of yeast – rapid rise, instant, active dry or even fresh yeast. Directions have been provided for all.

What goes in Hot Cross Buns

In this Hot Cross Buns recipe, I’m going to give you three different ways to make the dough:

  1. stand mixer – easiest, my default way;
  2. kneading by hand – takes 10 minutes, and requires decent arm strength; or
  3. simple no knead version – all you need is a bowl, wooden spoon and 1 minute of easy stirring. The easiest method of all, this will make buns that are ever so slightly less fluffy and do not keep quite as well. But it is a small compromise for the effort you will save!

How to make Hot Cross Buns

PART 1 – THE DOUGH

This is an easy method where you simple put all the dough ingredients in a bowl, then mix on speed 2 for 5 minutes OR knead by hand for about 10 minutes.

Your dough is ready when it is smooth and elastic – see #4 below for a Before and After Kneading comparison.

How to make Hot Cross Buns

PART 2 – RISE

Once the dough is smooth, place it in a bowl, cover with cling wrap* then leave it in a warm place until it doubles in size. My no-fail place is the dryer! Run it (empty) for 3 minutes, then turn it off and put the bowl inside. Warm and wind free – perfect dough rising conditions!

* I know cling wrap isn’t an environmentally option, but it really is the most effective. Wet towel gets cold which can compromise the dough rising, a plate or pot lid doesn’t seal enough to trap warmth and humidity.

How to make Hot Cross Buns

PART 3 – FORM BALLS

To form the balls that bake into smooth round Hot Cross Buns, I find the best method is as follows:

  • Shape dough into log, cut into 12 pieces;
  • Take a piece, then bundle it up like a moneybag – this will stretch one side into a smooth round dome; and
  • roll/press/shape into a neat ball, the place the ball into the baking pan smooth side up.

PART 4 – Rise #2

Spray cling wrap with oil, then loosely drape over the buns. Leave for 40 minutes until they almost double in size – about 75% is enough.

How to make Hot Cross Buns

PART 6 – BAKE!

Bake for 22 minutes or until the buns are a deep golden brown. I find that colour is the best indicator for this recipe. Pale = undercooked. Burnt = 😩

PART 7 – GLOSS!

The lovely shiny finish on Hot Cross Buns is simply a mix of heated apricot jam and a touch of water. Just microwave to heat, mix until smooth then lightly brush onto the surface.

How to make Hot Cross Buns

No Knead Hot Cross Buns

No Knead Hot Cross Buns are exactly as the name says – Hot Cross Buns that are made without kneading the dough. The dough mixture is looser, almost like a thick muffin batter, that you mix with a wooden spoon, then leave it to rise and proceed with the same steps as above.

The end result is marginally different to the kneaded version. The buns rise a touch less, and they do not keep as well – they are a bit drier the next day.

I say that do not rise quite as much, but they’re still super soft and fluffy. See?

Easy Hot Cross Buns Recipe - perfectly spiced, fluffy and moist, with a no knead, no stand mixer option! www.reciptineats.com

There are very few things in this world that can rival the smell of freshly baked homemade Hot Cross Buns, fresh out of the oven.

It’s a smell we only get to enjoy once a year, around Easter. So let’s make the most of it! – Nagi xx

Easy Hot Cross Buns Recipe - perfectly spiced, fluffy and moist, with a no knead, no stand mixer option! www.reciptineats.com


Watch how to make it

Hot Cross Buns recipe video! NOTE: This is for the classic kneaded Hot Cross Buns, not the No Knead version. For the No Knead Hot Cross buns, see recipe intro for links to relevant video.

Hot Cross Buns recipe

Recipe video above. Fluffy, perfectly spiced homemade Hot Cross Buns! Especially to see the dough before and after kneading, and how I roll the balls to get nice smooth golden tops. Also, see below for the NO KNEAD version of this recipe! Inactive time for this recipe: 1 – 2 hours.

Buns:

  • 1 tablespoon instant or rapid rise yeast ((Note 1 for active / normal yeast))
  • 1/2 cup (110g) caster sugar (superfine sugar)
  • 1 1/2 cups (375ml) milk (, whole or low fat, warm (Note 2))
  • 4 1/4 cups (640g) bread flour + 1/4 cup Extra ((or normal plain flour / all purpose flour) (Note 3))
  • 2 tsp cinnamon powder
  • 2 tsp All Spice
  • 1/2 tsp salt
  • 1 1/2 cups (210g) sultanas ((Note 4))
  • 1 – 2 oranges, zest only ((Note 4))
  • 50g / 3.5 tbsp  unsalted butter, melted and cooled
  • 1 egg (, at room temperature)

Crosses:

  • 1/2 cup flour ((any white flour))
  • 5 tbsp water

Glaze:

  • 1 tbsp apricot jam
  • 2 tsp water
  1. Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.

  2. Add butter, milk, egg, sultanas and zest.

  3. Mix until a smooth elastic dough forms – 5 minutes on Speed 2 of standmixer. Add extra flour if required. (Note 5). Dough should be smooth and not break when stretched – see photos and in post for before/after kneading comparison.

  4. Alternatively, dust a work surface with flour and knead by hand for 10 minutes.

Rise #1:

  1. Leave dough in the bowl, cover with cling wrap and place in a warm, wind free place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is – see Note 6.

Forming Balls (watch video, it’s helpful):

  1. Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper with overhang.
  2. Remove cling wrap and punch dough to deflate.

  3. Dust work surface with flour, place dough on work surface, shape into a log – this will deflate the air. Cut into 12 equal pieces.

  4. Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how I get a nice smooth surface.
  5. Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

Rise # 2:

  1. Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.

  2. Return tray to warm place and leaver 30 – 45 minutes, until the dough has risen by about 75% (less than double in size).
  3. Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).

Crosses:

  1. Mix flour and water until a thick runny paste forms – see video for thickness required.

  2. Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
  3. Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.

Baking/Glaze:

  1. Bake for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe.

  2. Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
  3. Remove buns from oven. Use overhang to lift buns onto a cooling rack.

  4. Brush with jam mixture while warm. Allow to cool to warm before serving.

1.  1 tbsp dry yeast = 9 grams

I use Lowan Dried Instant Yeast (red tube, sold at Woolies/Coles baking aisle). Use any yeast labelled instant or rapid rise yeast.

Normal yeast / active dry yeast – same ingredients, but start as follows:

  • mix yeast, 2 teaspoons of the sugar and yeast in the bowl, then leave 5 – 10 minutes until surface gets foamy;
  • add all the other ingredients (including remaining sugar minus the 2 tsp used above), then mix/knead per recipe; and
  • proceed with recipe as written.

Fresh yeast (comes in a block that crumbles, not powder like dry yeast) – use 27g/ 0.9 oz. Crumble it into the milk and let stand until it foams up, same as using active dry yeast per above.

2. Milk warmth – Scalding hot milk kills the yeast. I heat it for 45 seconds on high in the microwave. The test is this: stick your finger in. If it was a bath, would it be pleasant? Good. It’s not too hot or too cold!

3. Breads are also fluffier and more tender if made with bread flour rather than normal flour. However, this recipe works great with normal white flour too.

Flour quantity – differs all year round, and with different flour brands. Start with 4 1/4 cups to be safe (better to start sticky and add more flour as required), expect to add an extra 1/4 cup. DO NOT add too much flour – results in dry dough = tough buns.

4. SULTANAS: Some recipes say to add sultanas after the dough has been kneaded or risen. If you do this, you’ll find it very hard to disperse them evenly throughout the dough. By adding them before kneading, some do get squished. But it’s not noticeable in the end result.

Orange – use 2 oranges if you want a more prominent orange flavour, or switch for 1/2 cup candied citrus peel.

5. Dough: Takes ~5 min, speed 2 with KitchenAide. Add the extra flour if required so the dough comes away from the bowl – the trick is to use the minimum to keep the dough soft (= dough rises easily = fluffy buns), but just enough so the dough doesn’t massively stick to your fingers (should be bit sticky though). Tough dough from too much flour = tough buns!

6. WARM PLACE for dough: This is what I do all year round – use my dryer. Laugh – but try it! Run the (empty) dryer for 1 – 2 minutes, then place the bowl inside. If you do that, the dough will rise in 40 minutes. Even if it’s snowing outside!

7. STORING / MAKE AHEAD: As with all homemade bread, it is best served on the day it’s made. Stays fresher and softer if you use bread flour.

For the day after, reheating makes all the difference to make them soft and moist again – 15 sec in the microwave! These freeze great, then just defrost. To reheat batches, I pop them on a tray and cover with foil (to avoid the surface getting too crisp), then reheat at 160C/320F for 8 minutes or so.

NO KNEAD Hot Cross Buns

This no-knead version of Hot Cross Buns come out just like the classic version (see above), except the buns rise a little bit less, and the dough takes longer to rise. The dough has more ingredients (to make the end result as similar as possible) and the buns don’t keep quite as well (Note 6). Watch the Kneaded Hot Cross Buns video above to see how to roll the dough into balls and pipe on the crosses. Watch the video in the Soft No Knead Dinner Rolls for the dough (uses the same base dough recipe!) 2.5 hours inactive time. 

Buns:

  • 1 tablespoon dry yeast – any type (active dry, rapid rise, instant) ((Note 1))
  • 1/2 cup (110g) caster sugar (superfine sugar), or sub with normal white sugar
  • 1/2cup (125 ml) warm water (Note 2)
  • 1 cup (250 ml) milk, lukewarm, whole or low fat, (Note 2)
  • 4 cups (600g) bread flour + extra for dusting (Note 3)
  • 2 tsp cinnamon powder
  • 2 tsp All Spice
  • 1/2 tsp salt
  • 1 – 2 oranges (, zest only (Note 4))
  • 1 1/2 cups (210g) sultanas (Note 4)
  • 50g/ 3.5 tbsp unsalted butter, melted and cooled
  • 2 eggs, at room temperature, lightly beaten with fork

Crosses:

  • 1/2 cup flour, any white flour
  • 5 tbsp water

Glaze:

  • 1 tbsp apricot jam
  • 2 tsp water
  1. Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
  2. Place flour, remaining sugar, salt and spices in a bowl. Whisk to combine.
  3. Make a well in the centre. Add remaining Buns ingredients and pour in the yeast liquid, including all froth.
  4. Mix until combined with wooden spoon – it will be like a thick muffin batter. Not pourable, but thick and sticky.

Rise #1:

  1. Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place to rise for around 1 1/2 – 2 hours. See Note 5 for how I do this (you will laugh – but it works every time!). The dough will triple in size and be bubbly on the surface.

Forming Balls (watch video, it’s helpful):

  1. Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper with overhang.
  2. Remove tea towel and punch dough to deflate.
  3. Dust work surface with flour, place dough on work surface. Dust top of dough then knead lightly (to deflating air) and shape into a log. Cut into 12 equal pieces.
  4. Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how I get a nice smooth surface.
  5. Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

Rise # 2:

  1. Spray a piece of cling wrap lightly with oil (any), then place over the tray.
  2. Return tray to warm place and leave for 45 min – 1 hour, until the dough has risen by about 75% (less than double in size).
  3. Partway through Rise #2, preheat oven to 180C/350F (all oven types).

Crosses:

  1. Mix flour and water until a runny paste forms – see video for thickness required.
  2. Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
  3. Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.

Baking/Glaze:

  1. Bake for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe.

  2. Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
  3. Remove buns from oven. Brush with jam mixture while warm.
  4. Use overhang to lift buns onto a cooling rack. Allow to cool to warm before serving.

1.  Yeast – 1 tbsp dry yeast = 9 grams

I use Lowan Dried Instant Yeast (red tube, sold at Woolies/Coles baking aisle) which technically doesn’t need to be frothed before using but there’s no harm in doing it, and I do it out of habit + also because then the same steps apply to any dried yeast. If you are using the packets, you can just use 2 x 7 g sachets, that is 4 1/2 tsp which is slightly more than 1 tablespoon but it works just fine. Doesn’t taste yeasty and makes it rise a touch more. Otherwise, measure out 1 tablespoon.

If your yeast doesn’t go frothy, sorry to say it’s not active so your buns won’t rise. 🙁

To use fresh yeast (comes in a block that crumbles, not powder like dry yeast), use 27g/ 0.9 oz. You don’t actually need to dissolve it in liquid like I do with the dry, but there’s no harm in doing it and so for the sake of consistency, crumble it in and let stand until it foams up, same as using dry yeast.

2. Milk – Scalding hot milk and hot water kills the yeast. I heat milk for 45 seconds on high in the microwave, and use warm tap water. The test is this: stick your finger in. If it was a bath, would it be pleasant? Good. It’s not too hot or too cold!

3. Flour – Breads are also fluffier and more tender if made with bread flour rather than normal flour. However, this recipe works great with normal white flour too.

4. Sultanas – Some recipes say to add sultanas after the dough has been kneaded or risen. If you do this, you’ll find it very hard to disperse them evenly throughout the dough. By adding them before kneading, some to get squished. But it’s not noticeable in the end result.

5. WARM PLACE for dough: This is what I do all year round – use my dryer. Laugh – but try it! Run the (empty) dryer for 1 – 2 minutes, then place the bowl inside. If you do that, the dough will rise in 1.5 hours. Even if it’s snowing outside!

6. STORING / MAKE AHEAD: As with all homemade bread, it is best served on the day it’s made. The No-Knead version doesn’t keep quite as well as the kneaded version – dries out more. For the day after, reheating makes all the difference to make them soft and moist again – 15 sec in the microwave! These freeze great, then just defrost. To reheat batches, I pop them on a tray and cover with foil (to avoid the surface getting too crisp), then reheat at 160C/320F for 8 minutes or so. Or cut in half and toast. 

Originally published March 2017, updated April 2020 with a brand new video and new process steps.

Life of Dozer

He is damn lucky he’s so cute….. that’s a plate from Japan! I can’t just pop into Target to replace it!!

The post Hot Cross Buns Recipe appeared first on RecipeTin Eats.

Asparagus Salad with Lemon Vinaigrette

This fresh asparagus salad is one of my favorites and I can’t wait to show you how to make it. With lemon vinaigrette dressing drizzled on top this salad has a light and flavorful crisp crunch in every bite.

Salads that are filled with more vegetables and fruit in them than lettuce make my day! For more flavored salads try this Antipasto Salad Recipe, Apple Bacon Brussels Sprouts Salad or Avocado, Tomato and Cucumber Arugula Salad.

Asparagus salad with tomatoes, radish and spinach in a black bowl.

Asparagus Salad with Lemon Vinaigrette

Fresh taste with all the fresh flavors from vegetables and tomatoes makes this salad filled with so much flavor. Every bite has an incredible taste and crunch! Fill your bowl with this heart healthy and delicious asparagus salad! The blend of each of these ingredients together is overwhelming and amazingly delicious. You can’t go wrong with this salad on the table.

This salad features fresh cut asparagus, washed spinach, crunchy radish, sliced juicy tomatoes and peas. All drizzled with a homemade lemon vinaigrette salad dressing that is light and tasty. Asparagus salad is a quick and easy salad that comes together within minutes and can be served for any occasion. Have it as a side or a main dish for a at home meal or a barbecue. Your family will be loving all the fresh flavors in their bowl!

The Salad Ingredients:

  • Asparagus: Take a bunch, wash and cut into thirds.
  • Spinach: Wash and spin dry using this Salad Spinner
  • Radish: Crunchier the better! Slice these into thin slices.
  • Cherry Tomatoes: Sliced in half for a juicy bite.
  • Peas: These can be thawed peas or fresh.
  • Red Onion: Slice and toss into the salad
  • Feta Cheese: Sprinkle and crumble at the same time into the salad.

The Dressing Ingredients:

Lemon Vinaigrette: 

  • Olive Oil: This does keep the dressing separated. Quick shake and the dressing will be mixed together again.
  • Lemon: Juice: A fresh lemon is best but lemon juice works well too.
  • Apple Cider Vinegar: Give it a sweet and tangy taste in the dressing.
  • Salt and Pepper: To taste!

How to Make Fresh Asparagus Salad:

  1. Cook asparagus: In a large pot boil the asparagus for 3-5 minutes.  Rinse in cold water.
  2. Toss salad ingredients: In a large bowl combine spinach, radish, cherry tomatoes, peas, onion, and feta cheese.
  3. Making the dressing: In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper.
  4. Mix together: Pour the desired amount of dressing over the salad and mix together.

The Recipe Critic Pro Tip:

If you are making this ahead of time, do not add in tomatoes or the feta cheese. Once ready to serve add in as well as pouring the dressing overtop. 

Asparagus cooking in boiling water on a gas stove top.

Taking Care of Vegetables:

Asparagus are fresh, flavorful and have that perfect texture that you just want to keep eating. There are a few ways to cook asparagus and one of the ways is steaming it. Using a large pot is what I prefer and a quicker way to cook the asparagus. If possible, standing up the asparagus is best and will help protect the tender tops of the asparagus while being cooked. Having the large pot will also help the asparagus to stay spread out and have room to tenderize but not become mushy.

Drain the water and rinse the asparagus with cold water helping the asparagus stay firm yet tender. This process only takes about a few minutes to prepare and the asparagus will be ready to add to the salad.

Asparagus being washed with cold water in a strainer.

Tips for Making the Best Salad:

  • Asparagus: Boiling water does not take long to cook the asparagus. Just 1 to 2 minutes stirring occassinsaly will sometimes be enough. It is best just to barely heat the asparagus or it will become limp and mushy.
  • Protein: Add in chicken, pork or beef into the salad. Even salmon or tuna fish are a great combination as well.
  • Egg: Boiled egg does add some extra flavor and soft texture to this asparagus salad.
  • Healthy: As a side note and fun tip, this salad is naturally vegetarian and gluten free. Keep up the great work eating healthy!
  • Beans: Add in beans like pinto or black beans for another variation.

All the ingredients separated in a bowl with the lemon vinaigrette being poured over top.

More Delicious Salad Recipes:

  • Strawberry, Apple and Pear Spinach Salad with an Apple Cider Poppyseed Dressing
  • Southwest Chickpea Salad
  • Summer Cobb Salad
  • Mouthwatering Strawberry Spinach Salad
  • Farro Caprese Salad

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Asparagus Salad with Lemon Vinaigrette

This fresh asparagus salad is one of my favorites and I can’t wait to show you how to make it. With lemon vinaigrette dressing drizzled on top this salad has a light and flavorful crisp crunch in every bite.
Course Dinner, Main Course, Salad, Side Dish
Cuisine American, Greek
Keyword asparagus salad, asparagus salad recipe, lemon vinaigrette, lemon vinaigrette dressing
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 People
Calories 90kcal
Author Alyssa Rivers

Equipment

  • Stainless Steel Mini Steamer Cooker
  • Large Bowls
  • Whisk

Ingredients

  • 1 bunch asparagus cut into thirds
  • 3 cups spinach
  • 1/2 cup radish sliced
  • 1 cup cherry tomatoes sliced in half
  • 1/2 cup peas
  • 1/2 red onion sliced
  • 1/4 cup feta cheese

Lemon Vinaigrette

  • 1/4 cup olive oil
  • juice of one lemon
  • 2 Tablespoons apple cider vinegar
  • salt and pepper

Instructions

Asparagus Salad

  • In a large pot boil the asparagus for 3-5 minutes. Rinse in cold water.
  • In a large bowl combine spinach, radish, cherry tomatoes, peas, onion, and feta cheese.

Lemon Vinaigrette Dressing:

  • In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper.
  • Pour the desired amount of dressing over the salad and mix together.

Nutrition

Calories: 90kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 67mg | Potassium: 152mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1250IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 1mg

Vegan Sourdough Discard Pizza Crackers

If you have joined the millions of people in isolation around the world having a crack at making their own Sourdough Starter and baking sourdough bread, you would have some (or a lot of) Starter Discard. I do too! And I am coming up with fun, clever and delicious recipes to use up that starter discard. First up, we have a golden, crispy, salty and spicy Vegan Sourdough Pizza Crackers.

Why Make A Sourdough Starter?

Even if you have no intention of baking sourdough bread, it is really worthwhile making a sourdough starter. There are a number of reasons for that. You are in isolation and you have a little bit more time on hand. It is a simple experiment that only requires a jar, flour and water. It could be fun to do it with kids (Think of it as homeschooling Science & Fermentation 101). And once you have the starter bubbling and ready to use in just a week’s time, instead of baking sourdough bread (which admittedly involves a lot more time and patience), you can start making fun instant recipes with that discard. And reap the gut benefits of ingesting all that good bacteria in the starter.

 

We have now established that you NEED to make a starter and bake these delightfully crispy and more-ish pizza flavoured crackers. But if I still haven’t convinced you, that’s okay. Because in the recipe below (in the footnotes) I share a plain version of the crackers that you can make from just pantry ingredients if you don’t have starter discard on hand. Both the plain version and the sourdough version are based on one of my favourite recipes for Baked Spinach Crispies in my cookbook Tasty Express. 

 

Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza

 

Weekly Family Movie Night Tradition During Isolation

My Vegan Sourdough Discard Pizza Crackers taste just like a pizza slice thanks to all the beautiful combination of herbs. We had them with spicy salsa and it was like eating pizza. No jokes! It has to be one of the best quick snacks I have made when the evening munchie strike. In times of isolation, we are trying to do different things at home to compensate for being cooped up in a rut everyday. One of our initiatives is Weekly Family Movie Nights where we pick out a movie from bowl. We each get to put in 4-5 movies of our choice in little folded notes in the bowl and we each take turns picking out the weekly movie. It is a lot of fun. And movie snacks like this Sourdough Pizza Crackers just seal the deal.

 

Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza

How To Make Sourdough Discard Pizza Crackers?

This is a very simple recipe. You basically put all the ingredients for these Sourdough Discard Pizza Crackers in a bowl, mix and knead into a rough dough. You can cover and rest it for 30 minutes or even a whole day. The longer the rest, the more flavour will develop. The outside might get hard and crusty, but you just knead it again and it all gets incorporated back to a smooth dough. From there on, you roll the dough to about 0.3 or 0.4 cm thickness. And cut into crackers using a fluted cutter or knife. You can prick each cracker with a fork to ensure the cracker stays nice and flat during baking.

 

The green gadget you see in the picture is a Betty Bossi cracker roller. It was an impulse buy at Christmas, but boy has it proved to be useful. Basically, you just roll the cracker roller ina straight line and it cuts the crackers, pricks holes in them and creates perforated lines in between crackers so you can just snap the crackers and separate them once baked. Genius! Can you imagine all the crackers you can make with healthier flours, veggie powders and fresh herbs?

Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza

 

Show me your Pizza Crackers and Movie Night photos on Instagram by tagging me @cookrepublic #cookrepublic. And don’t forget to share your feedback in the comments below. Happy Baking! x

 

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Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza

VEGAN SOURDOUGH DISCARD PIZZA CRACKERS


  • Author: Sneh
  • Total Time: 40 minutes
  • Yield: 30
  • Category: Snack, Appetizer
  • Cuisine: Vegan, Vegetarian,
  • Diet: Vegan
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Description

A great recipe for using up your sourdough discard, these Vegan Sourdough Pizza Crackers taste just like pizza. Just mix, roll, bake and cut. Perfect for movie nights!


Ingredients

  • 1 cup (250g) Sourdough Starter Discard
  • 1 cup (135g) plain flour
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 teaspoon sea salt flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red chilli flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 tablespoon finely chopped fresh chives
  • extra sea salt flakes, for sprinkling
  • salsa, to serve

Instructions

  1. Pre-heat oven to 170C (convection)/150C (fan-forced).
  2. Get a large rimmed baking tray.
  3. Place starter discard, flour, oil, salt, garlic powder, cilli flakes, thyme, oregano, basil and chives in a bowl. Mix and then knead into a pliable but stiff dough.
  4. Cover and rest for 30 minutes.
  5. Flatten dough and place between two large sheets of baking paper. Using a rolling pin, roll the dough out to about 0.3 or 0./4 cm thickness. remove the top baking paper. Using a fluted cutter or knife, cut the dough into desired shapes (squares, rectangles or triangles). Separate the strips and pieces slightly, so they don’t stick together after baking. (if you are using a cracker roller, you don’t need to separate) Prick each piece with a fork. Lift the baking paper and place the crackers with the baking paper on to the tray.
  6. Bake in the pre-heated oven for approximately 20-25 minutes. The edges might get darker (that is okay), the larger baking tray helps keep the crackers in the middle and away from extreme heat.
  7. Remove from oven. Lift baking paper and crackers onto a wire rack and cool completely. Sprinkle with extra sea salt flakes and serve with salsa.

Notes

IF YOU DON’T HAVE STARTER DISCARD – Replace starter discard in this recipe with 40g plain or rye flour AND 2 tablespoons lemon juice. If dough is too stiff to roll, loosen with a bit of cold water until pliable but still stiff.

 

 

The post Vegan Sourdough Discard Pizza Crackers appeared first on Cook Republic.

Garbanzos Con Yelo (Sweetened U.S. Chickpeas With Ice and Milk)

I remember way back when I was a child, Sweetened U.S. Chickpeas (Minatamis na Garbanzos) is one of the most popular desserts and is even served during parties and special occasions. It is also one of my nanay’s favorite. I never cared for it nor did I like it. But now that I’m a grown-up, I loved U.S. Chickpeas more than ever. Especially when I had a family of my own. I make sure I serve one or two dishes per week that are made of U.S. Pulses.

What are Pulses?

Pulses are dry peas, lentils, chickpeas, and edible beans like kidney beans, navy beans, pinto beans and black beans. Pulses are part of the Legumes family like peanuts and soy. They are packed with protein, fiber and essential nutrients. They are also a good alternative to meat and uses less water during production which makes it more environment-friendly.
Among these U.S. Pulses, U.S. Chickpeas has become a favorite and are mostly used in making savory dishes like Hummus, Falafel, and Callos.

Since it’s Summer and I’ve been thinking of my nanay lately, I thought I’d make her favorite but with a twist of my own. I like making my own Sweetened U.S. Chickpeas because I can control the sweetness and the tenderness of the beans. U.S. Chickpeas help a lot in controlling blood sugar so I don’t want to counter it by adding too much sugar.

Just in case you’re wondering what are the other health benefits of U.S. Chickpeas:

  • It’s a rich source of vitamins, minerals and fiber.
  • It helps in improving digestion.
  • It aids in weight management.
  • It is rich in protein.
  • It reduces the risk of several chronic diseases like heart disease, cancer, and diabetes.

and most of all — it is inexpensive and would be a nice addition to your menu rotation!

This is how my nanay likes her Sweetened U.S. Chickpeas….

… and this is how we like ours — with lots of shaved ice and milk!

It’s a very refreshing snack or dessert, especially on hot Summer days like the ones we are having right now.

How about you mommies? What’s your favorite way of preparing U.S. Chickpeas for your family?

For more information on U.S. Chickpeas and other U.S. Pulses, go to https://www.pulses.asia/

Or follow their Facebook Page: https://www.facebook.com/PulseAssociationofthePhilippines/

Garbanzos Con Yelo (Sweetened U.S. Chickpeas With Ice and Milk)
 
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Author:

Ingredients
  • 1 cup dried grabanzos (U.S. Chickpeas)
  • water
  • pandan leaf (optional, for aroma)
  • ½ cup white sugar
  • ice/shaved ice
  • evaporated milk

Directions
  1. Put dried U.S. Chickpeas in a container and soak in 2 cups boiled water for 2 hours.
  2. After 2 hours, drain that water.
  3. Transfer the U.S. Chickpeas in a pot and add 6 cups of water. Bring to a boil and simmer for 1 hour.
  4. Drain the water and bring the chickpeas to room temperature.
  5. Remove the skin.
  6. Put the chickpeas in the same pot and add 4 cups of water. Add the white sugar and stir to dissolve.
  7. Add the pandan leaf, if using.
  8. Bring to a boil and simmer for 30 minutes or until liquid becomes a syrup and has thickened.
  9. Cool this to room temperature or transfer in a jar and put in the fridge to chill.
Make the Garbanzos Con Yelo
  1. Put two tablespoon of Sweetened Garbanzos in a glass. Add shaved ice, leaving some space for another 2 tbsp of Sweetened Garbanzos on top.
  2. Drizzle with about ¼ cup evaporated milk.
  3. Enjoy on a hot day.

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Garbanzos Con Yelo (Sweetened U.S. Chickpeas With Ice and Milk) appeared first on The Peach Kitchen.

Classic Egg Salad Sandwich

There is so much to love about a classic Egg Salad Sandwich! It’s easy to make, easy to customize, and a winner with kids and adults alike.

When it comes to using hard boiled eggs, I like using them in Chicken Casserole, Deviled Eggs, Potato Salad, or to make a good Egg Salad Sandwich.

What I LOVE about this recipe:

  • Five ingredients: hard boiled eggs, mayonnaise (or Greek yogurt), yellow mustard, salt and pepper, sandwich bread.
  • Customizable: I’ve listed some variations below but feel free to make this egg salad sandwich whatever you want it to be!  Keep it simple, make it spicy, add some bacon, whatever your heart desires.
  • Make ahead: This recipe is great for meal prep and stays fresh in the fridge for several days (up to 5 days depending on the freshness of your eggs).  Make the filling ahead of time and store it, covered, in the refrigerator.

The five ingredients needed to make egg salad: eggs, mustard, mayonnaise, salt and pepper.

Hard Boiled Eggs, 3 different ways:

Stovetop:  This is favorite method.  Simply place eggs in a pot and cover them with cold water (add 1 teaspoon of baking soda to the water.  This is the best trick for helping the eggs to peel really easily).  Then turn the heat on high and cook them until they boil.  Cover them and take them off the heat.  Let them sit for 12 minutes in the hot water.

Instant pot: To make hard boiled eggs in the instant pot, add one cup of water to the pot.  Add the wire rack insert, and lay your eggs on top of it.  Cook the eggs on high pressure for 5 minutes, with a 5 minute natural release. Remove the eggs and place them in an ice water bath for 5 minutes.

Oven: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin. Bake for 30 minutes. Remove the eggs and place them in an ice water bath for 10 minutes.

How to make an Egg Salad Sandwich:

1. Mash hard boiled eggs in a bowl. Add mustard, mayonnaise, salt and pepper and mix well.

Two process photos for making egg salad.

2. Spoon onto bread slices to make a sandwich. 

3. Store leftover egg salad in the refrigerator for up to 5 days, depending on the freshness of the eggs.

An egg salad sandwich on a plate served with pickles and potato chips.

Other Variations:

Add celery: 1 celery rib, diced

Add onion: 2 Tbsp chopped green or red onion

Add pickles: 1 Tbsp diced dill pickles

Add avocado: mashed avocado or top with avocado slices

Make it a BLT: Add bacon, lettuce and tomato for a egg salad BLT sandwich

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Egg Salad Sandwich - tastesbetterfromscratch.com

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Egg Salad Sandwich

There is so much to love about a classic Egg Salad Sandwich! It’s easy to make, easy to customize, and a winner with kids and adults alike.
Course Main Course
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 142kcal
Author Lauren Allen

Ingredients

  • 6 large large hard boiled eggs , peeled
  • 3-4 Tablespoons mayonnaise (or Greek yogurt), to taste
  • 1 teaspoon yellow mustard
  • Salt and pepper , to taste
  • Sandwich bread
  • Lettuce , tomato, optional, for serving

Instructions

  • Mash the eggs in a bowl. Add mustard, mayonnaise, salt and pepper and mix well.
  • Assemble sandwiches.
  • Store leftover egg salad in the refrigerator for up to 5 days, depending on the freshness of the eggs.

Notes

Other Variations:

Add celery: 1 celery rib, diced

Add onion: 2 Tbsp chopped green or red onion

Add pickles: 1 Tbsp diced dill pickles

Add avocado: mashed avocado or top with avocado slices

Make it a BLT: Add bacon, lettuce and tomato for a egg salad BLT sandwich

Nutrition

Calories: 142kcal | Carbohydrates: 2g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 281mg | Sodium: 186mg | Potassium: 95mg | Sugar: 1g | Vitamin A: 390IU | Calcium: 38mg | Iron: 1mg
HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

The post Classic Egg Salad Sandwich appeared first on Tastes Better From Scratch.

Crustless Quiche Recipe

Perfect, silky, and healthy crustless quiche is low-carb and keto-friendly at just 3g net carbs and ready in just about 30 minutes!

Hi there! This is Natalya from Momsdish. I love homemade meals that require simple ingredients. We have a few breakfast staples in our home — our most popular crepe recipe and a classic breakfast quiche. Today, I am excited to share with you how to make a guilt-free, low-carb and gluten-free version of one of my favorite breakfasts. Keto-friendly eaters, rejoice! 

Crustless quiche is one of the easiest and delicious breakfast options you can prep ahead of time and have on the go. It’s also a great appetizer or brunch item for your next get together! Bake it ahead of time and serve it right before everyone is ready to eat 

Is a Frittata the Same as a Crustless Quiche?

You might be wondering what the difference is between a crustless quiche and a frittata?  That’s a good question! In short, the biggest difference between the two is the egg-dairy ration. Here’s a brief overview of the two egg dishes: 

Frittata 

A frittata is made primarily with eggs. You only add in a dash of full-fat dairy, such as sour cream, heavy cream or creme fraiche. The cooking will start on the stovetop where you will cook the egg mixture until the edges start to firm up. Then, you will finish the frittata in the oven. The end result is a dense, custardy texture that is closer to an omelet. 

Crustless Quiche

While traditional quiche has a crust, we are skipping it in this recipe to keep things low-carb. In contrast to frittatas, crustless quiche is made with one part eggs to nearly two parts dairy. This results in a super silky, decadent egg pie. The trick here is keeping the quiche together without the crust — which I will show you how to do! 

Can You Make Crustless Quiche the Night Before?

You can easily make your crustless quiche the night before you plan on serving it. You have two options: 1) Whisk together the eggs the night before and finish baking in the morning or, 2) Bake the entirety of the quiche and simply reheat it before serving. 

A Few More Quiche Variations  

Perhaps the best part about quiche is that you can always switch up the flavors you use to suit your current cravings. Here are a couple of my most winning combinations: 

  • Ham and Cheese. An oldy but a goody. This classic combination never gets old. I like to use thick cubes of ham and the sharpest cheddar I can find. Feel free to add some roasted broccoli or caramelized onions to the mix! 
  • Quiche Lorraine. Your favorite brunch spot probably features this go-to quiche from time to time. It contains thick-cut bacon, shallots, and gruyere cheese.
  • Multi-Colored Bell Peppers and Goat Cheese. Red, yellow and green bell peppers will make this quiche POP. Make it for your vegetarian friends and they will love you forever. 
  • Spinach and Artichoke. This combination already makes up one of your favorite dips, so why not make it quiche-style? Oh yeah — don’t forget to add a GENEROUS sprinkle of swiss cheese right when you pull it out of the oven. 

How to Make Crustless Quiche 

Since we aren’t using a pie crust, you need to use a muffin tin, pie dish, pie pan or baking dish to hold this delicate egg pie in place. Once you get your baking vessel, follow these easy steps to crustless quiche land: 

  1. Spread your toppings evenly on the bottom of a well-oiled baking dish/muffin tin tray. 
  2. Whisk and season your eggs liberally with salt and pepper.  
  3. Pour egg mixture into the baking dish. Sprinkle with shredded cheese. 
  4. Bake and then serve fresh out of the oven. 

Storing Quiche for Later

Refrigerating: Pop the baking dish right into your fridge covered with plastic wrap. Bonus points if you have an airtight container that fits right on top! Your quiche will stay fresh for up to 5 days stored this way. 

Freezing: Freeze your pie by wrapping plastic wrap around it tightly. The less oxygen that hits the more likely it will be to freezer burn. 

baked quiche in a pan

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Crustless Quiche Recipe

Crustless quiche? Is that a thing? It sure is. You can have that perfect, silky egg pie you love without any of the carbs.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 216kcal

Ingredients

  • 1/2 cup bacon chopped
  • 1/2 cup broccoli chopped
  • 1/2 cup cherry tomatoes chopped
  • 1/2 cup milk
  • 1/2 cup half and half
  • 2/3 cup shredded mozzarella cheese
  • 5 eggs
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp ground black pepper adjust to taste

Instructions

  • Preheat the oven to 325F.
  • Spray a 9-inch baking dish with cooking spray. Spread broccoli, tomatoes and bacon pieces evenly on the baking dish.
  • In a separate bowl, combine together eggs, milk, half-and-half, salt and pepper. Whisk until you get a smooth, even mixture.
  • Pour egg mixture over the veggies. Sprinkle with cheese.
  • Bake for about 25 minutes, or until the quiche is fully cooked through.
  • Let the quiche rest for a few minutes before serving. Enjoy!

Nutrition

Calories: 216kcal | Carbohydrates: 4g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 169mg | Sodium: 475mg | Potassium: 203mg | Fiber: 1g | Sugar: 2g | Vitamin A: 494IU | Vitamin C: 10mg | Calcium: 131mg | Iron: 1mg