Following my disheartening effort below, (which I have not amended) the original chef whose work I purloined and adapted advised me that he had indeed, as I suspected, misread his own scribbled notes, and when typing them up, overstated the amounts of spices in the recipe. The recipe on his page has been amended. So do try it. I will.
His ingredients are:
- 1 lb strong white flour
- 1/2 lb wholemeal flour
- 4-5 oz mixed peel
- 5-6 oz currants
- 3 oz sugar (for the glaze)
- 2 oz butter
- 1/2 pint warm milk
- 2 eggs
- 1 tbsp mixed spice
- 3/4 tsp cloves
- 1 tsp cinnamon
- A “bit” of nutmeg – 20 turns of the grater does it for me, it’s probably about 1/4 tsp
- + just enough warm water to get the consistency right … it will be somewhat less than 1/4 pt. Precise volume depends so much on the flour you are using which, I learned the hard way, certainly varies from country to country.
The spice quantities are minimum amounts – adjust to suit your own preferences (taste is a personal thing and Mr and Mrs Breadzilla differ in how much is too much) but maintain the proportions.
I relented and decided to try another Oestre recipe. I was inspired by this one. Because it came highly recommended, I tried to stick to the recipe as closely a possible.
I converted the recipe to Australian metric and volumes. Not sure how many UK eggs make a metric Kimberley egg, we have big eggs here. So I stuck with three. Also I currently have no currants, which is not a problem as I don’t like them anyway. Instead I added a packet of Craisins (dried cranberries). But my improvements may have been in vain.
I checked my math three times, because it seemed the original recipe called for rather a lot of spice.
Other recipes seem to agree. they use a lot less. Viz:
500 g/1 lb 2 oz bread flour
1/2 teaspoon salt
85 g/3 oz light brown or light muscovado sugar
2 teaspoons ground cinnamon
1 teaspoon mixed spice
1/2 teaspoon freshly grated nutmeg
50 g/2 oz butter cut into 1/2 inch cubes
7 g/1 sachet Active Dry Yeast
140g/ 5 oz mixed dried fruit
150ml whole milk, lukewarm
150 ml water, lukewarm
I should have trusted my gut, for so it proved, in my opinion. The batch was not a complete disaster, but the buns leave a strong aftertaste that is not entirely pleasant.
Look at how light in colour the original buns are compared to mine.
Also I think the recipe needed salt and sugar as in the above.
I glazed the buns with honey instead of sugar water. That, at least, was a good idea.
Secular Easter Buns, No Cross.
- 3 cups bread flour
- 1.5 cups wholemeal flour
- 180 g mixed orange and lemon peel, chopped
- 180 g dried cranberries
- 350 ml milk warmed with 125g butter
- 3 eggs
- 26 g powdered cloves (This was too much in my opinion. The recipe called for 1.5 ounces -40 g! I suspect it should have been 1.5 teaspoons!)
- 40 g mixed spice (1.5 ounces – ditto. I think this too should have been a lot less)
- 15 g cinnamon (0.5 oz)
- 1 tsp nutmeg (my addition)
Follow the method in the original.
But seriously, if you want to try this, rethink the spice amounts along the lines of the insert above. I shall next time, if there is one. In fact, I think my carrot cake muffins are better.
That’s enough for me. Who the hell can I give the rest to?