Bread making
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I remember the few times I made Hot Cross Buns growing up, my mother had a gas stove that had pilot lights, so the oven was the perfect proofing oven for rising bread.
Alas I have an electric at the moment but if you turn the oven light on it works pretty darn good.
Just a tip for those out there doing bread with electric.
Alas I have an electric at the moment but if you turn the oven light on it works pretty darn good.
Just a tip for those out there doing bread with electric.
Still an Original Pirate since Aug 2000
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The traditional French version is choux fritters dusted with powdered sugar drizzled with a little pure Maple syrup.
A French-Canadian version is bourriques de soeurs (nun's belly buttons) evolved as a way to use leftover pastry scraps. This treat is brushed with butter, sprinkled with sugar, and rolled into spirals. The pastry spirals are then baked into crispy, flaky confections that are best eaten fresh and warm from the oven. Looks like a cinnamon bun.
A French-Canadian version is bourriques de soeurs (nun's belly buttons) evolved as a way to use leftover pastry scraps. This treat is brushed with butter, sprinkled with sugar, and rolled into spirals. The pastry spirals are then baked into crispy, flaky confections that are best eaten fresh and warm from the oven. Looks like a cinnamon bun.
Still an Original Pirate since Aug 2000
Wanna ride the Zamboni?
Wanna ride the Zamboni?
- HurricaneJoanie
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