Hot Cross Bun Spiced Pretzels

It's almost Easter and I've been admiring all the pretty egg, coconut and bunny pictures on Instagram! I don't really do too much during Easter other than follow my mum to church, but what I can't miss is eating hot cross buns! I was given this Silpat pretzel mat and since I was going to make bread anyway, I thought why not put the same stuff in pretzels?! So I've added all the nice things, like sugar, cinnamon, ginger, orange zest and cranberries into these pretzels.

Also how awesome is this mat? It totally helps a pretzel shape challenged person like me to roll out pretty pretzels!

I love the spicy and fruity flavor of the dough, and it's all shiny and sticky with melted butter and honey. You can eat these plain or they actually go pretty well with this Maille Acacia honey and Orange blossom mustard. The taste is pretty floral and fruity with a very good amount of sharpness and tang. It pairs quite well and is a nice play of sweet and salty.

I'm currently on a one-week bootcamp at med school (last week ever!), which is pretty much learning how to adult. Like buying a house, paying off loans etc... I just can't adult yet! Ah! 

Hot Cross Bun Spiced Pretzels

makes 14-16 pretzels

4 tsp active dry yeast
1 tsp white sugar
1 1/4 cup warm water
4 cups all purpose flour
1/2 cup brown sugar
1 1/2 tsp salt
3 tsp cinnamon
1 tsp ground ginger

1 tbsp vegetable oil
2 tsp vanilla extract
Zest of 1 orange
1/2 cup dried cranberries or currants

1/4 cup baking soda
2 cups hot water
2 tbsp butter, melted
1.5 tbsp honey

1. In a small bowl, dissolve yeast and 1 tsp of white sugar in the warm water until bubbly, about 10 minutes
2. In a stand mixer with the dough attachment, mix flour, brown sugar, salt and spices. Add oil, yeast and vanilla extract and mix to form a dough. Adjust flour and water if mixture is too sticky or dry. Add orange zest and currants and knead until smooth. Lightly oil a large bowl, place dough in it and cover with a damp cloth. Let rise in a warm place for 1.5 hours.
3. Punch dough down, cover bowl with plastic wrap and another damp cloth and let rise overnight in the fridge. This makes the dough more elastic!
4. Allow the chilled dough to come to room temperature, about an hour in a warm place. Prepare baking sheets with silpat mat or wax paper
5. In a medium bowl, dissolve baking soda in 2 cups of hot water and set aside
6. Divide dough into 15 equal pieces. Dip your fingers in the baking soda solution and rub in your hands. Roll each piece between your hands into a rope. Start in the middle and roll using medium pressure with both hands as you work out to the ends. You're done when the dough thickness is about the size of your finger (it will puff!). Grab each end and slap on your surface like a jump rope a few times. Be careful not to use too much force or the dough will tear. Twist into a pretzel shape and place on prepared sheets. Cover with plastic wrap while working on the rest of the dough
7. Once all shaped, brush baking soda water solution over the pretzels. Let rest for another 10-15 mins. You can sprinkle with raw sugar (optional). Preheat oven to 425 F, place rack above middle 
8. Bake in preheated oven in top rack until browned, about 10-12 mins
9. Brush mix of melted butter and honey together and brush over pretzel when they come out of the oven

This post was sponsored by Silpat and Maille. I'm teaming up with them via CoactionPR to create awesome recipes. I was compensated for this post, but all opinions are completely my own and not endorsed. Thank you for supporting products that keep this blog running!

Read More

Hong Kong Style Hot Dog Buns

I just came out of my anatomy exam identifying all kinds of genitalia (pardon my language). I think I did okay... as long as I know the difference between a bladder and a pee-hole! Some tricky blood supply and nerves but I'm more worried about my patient skills exam on Thursday. We're being tested on our ability to speak to patients, diagnose and be able to do the musculoskeletal, abdomen and breast exam. Luckily, no eye exam, unless it's tested in the skills station, otherwise I'll be looking at the patient's eye with an otoscope again (a tool to examine ears) :X. Woot, that was seriously an embarrassing ordeal. Clearly not enough sleep and caffeine. I mean ear... eye... close enough haha...

I've been craving some Asian bakery goods and the super soft, slightly sweet buns that they sell in Hong Kong. Here's a recipe I will definitely be using again and again to make all kinds of buns. I just made a Nutella braided one out of the same dough and it was fantastic (will post that recipe soon!). Wish me luck on my next 3 exams before summer yay!!

Recipe can be halved if you're going to do it by hand, otherwise you'll be kneading forever. Kitchen Aid love <3

Hong Kong Style Hotdog Buns

makes 24 mini buns

4 cups bread flour

3 tbsp buttermilk powder (or dry whole milk powder)

scant 1 tsp salt

scant 1/2 cup white sugar

3 tsp active dry yeast

2 eggs

1 cup water

5 tbsp butter, very softened

12 hotdogs, cut in half and patted dry

eggwash (1 egg mixed with 1 tsp water)

sesame seeds (optional)

1. In your kitchen aid mixer bowl with paddle attachment mix bread flour, buttermilk powder, salt, sugar, yeast. Add eggs and mix a little, while slowing adding the water in. Mix until it forms a shaggy dough
2. Switch to the dough hook, add the butter and knead for at least 15 minutes on middle speed. I think I ran it for 20-25 mins. You can check on the elasticity by stretch the dough into a thin membrane and if it doesn't tear that easily it should be ready to go. Another test is to stretch it thin, poke a hole in the middle and it should be a perfect circle (no shaggy circle). But mine was still a little shaggy and it turned supremely fluffy :P
3. Transfer the dough to a greased bowl and put greased saran wrap over the dough. Let it proof/rest in a warm place (I put mine next to the windowsill) until double size ~1 hr
4. Punch the dough down a few times and divide the dough in half and then each half to 12 portions. I kind of pulled at the dough as I went along because I don't have counter space for that! 
5. Roll dough between your hands until you get a 5 inch strip and wrap the cut hotdogs tucking the loose ends under and place it on a greased or lined tray with the ends facing down. Repeat until no more dough. Cover all with saran wrap and let it rest for 50 mins (it should puff up a little)
6. Preheat oven to 350F, brush eggwash over the tops and sprinkle sesame seeds if desired
7. Bake for 15-17 minutes or until the tops are lightly golden. Let it cool for 5-10mins and then transfer to a rack to fully cool

Read More