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Recipe: Hot cross buns

Ingredients
Starter
– 1.Five cups bread flour
– 2 Tbsp immediate dry yeast
– 2 cups of milk
Dough
– 2 + 1/three cup bread flour
– Two eggs
– 1 Tbsp lemon zest
– half of the butter
– 2.Five Tbsp honey
– 1 tsp molasses
– three/4 cup sugar
– 1/4 tsp ground cinnamon
– 1/4 tsp floor nutmeg
– 1 tsp salt
– 1 cup currants
– Three.5 Tbsp candied lemon peel
– Three.5 Tbsp candied orange peel
– Egg wash
Method
Starter
1. Combine the flour yeast and milk.
2. Mix on the low velocity with a dough hook attachment for 2 minutes and on medium pace for 1 minute.
Three. Ferment for 30 minutes.
Dough
1. Combine the starter with the flour, eggs, lemon zest, butter, honey molasses, sugar, cinnamon, nutmeg, and salt.
2. Mix for four minutes on low pace with the dough hook, and then four minutes on high speed.
3. Mix in currents and candied peel for 1 minute on low speed till smooth.
4. Ferment the dough until nearly double in length, approximately forty-five minutes.
Five. Divide the dough into balls and region on a sheet tray covered with parchment, leaving approximately eight cm among every bun.
6. Lightly brush the dough with egg wash. Ferment the money for any other 45 mins.
7. Brush the dough with egg wash once more and allow them to dry for five minutes.
8. Bake at 325F for about 18 mins, until golden brown.

It’s almost impossible to disassociate the Slanted Door from its shaking pork, or even the Bay Area itself from the plate of seared filet mignon cubes served on a tangle of watercress with salt-and-pepper-and-lime dipping sauce.
Charles Phan opened the Slanted Door within the Mission in 1995, and it finally settled in its Ferry Building location, accompanied by many San Francisco offshoots and a current growth to San Ramon. And although it has served plenty of other things — the cellophane noodles with crab and the clay pot fowl with caramel sauce are famous — the shaking beef is the restaurant’s great-recognized dish.
Having a signature dish like this could be a curse for eating place chefs, who’ve to ad infinitum put together the same object. But for diners who might not go to all that regularly, getting to order nostalgic favorites immediately brings back reminiscences of sitting within the same eating room in the front of the same plate. (It’s critical to notice, however, that having access to any reminiscences of shaking beef, that is now prepared at the eating place with Verde Farms grass-fed fillet, will value $ forty-three.)
Fortunately, this model tailored from Phan’s 2014 cookbook, “The Slanted Door: Modern Vietnamese Food” (Ten Speed Press), makes it easy to achieve success at home. It has all the flavor-contrasting elements Vietnamese food is understood for, with salty fish and soy sauces, candy crimson and inexperienced onions, sour lime and vinegar, and minerally beef and watercress. Added to all that are its classic textural and temperature variations of tender seared meat and cold, crisp veggies.