Kibkom North Cyprus Forum

I know there is another thread on flour but having never made anything with yeast & being an average sort of baker does anyone have any tips for me please? I have bought Soke Tam Bugday Unu what proportion & with what other flour should I mix this with please?
I purchased some really pretty eggs in Erdener am hoping they are almond but no idea!

ozankoys wrote: ↑

Thu 09 Apr 2020 7:25 am

I know there is another thread on flour but having never made anything with yeast & being an average sort of baker does anyone have any tips for me please? I have bought Soke Tam Bugday Unu what proportion & with what other flour should I mix this with please?
I purchased some really pretty eggs in Erdener am hoping they are almond but no idea!

102D3688-0943-4B6B-93E0-F1EDB0EAED3D.jpeg

At 13.2% Protein the flour is a good strong flour = ideal for your purpose.

https://www.bbc.co.uk/food/recipes/hotcrossbuns_397

Thanks I am going to make a start now - wish me luck I need it!

Please let us know how you get on.

my husband followed Mary Berry's recipe, came out great

Sadly dough is not rising at all the yeast is dead. Will have to make do with Hot Cross biscuits.....

I have now invented Hot Cross Bun flavour biscuits & they are delicious!
Happy Easter everyone stay safe.

I made my first ones, when I found a recipe in 'Lakeland's ' catalogue, years ago and I thought they were perfect Follow their instructions, the dough might seem a bit moist, when you first mixed all, but I find, by the time it has risen and you have to knead it again, make sure your hands have flour on them all the time.
I don't have 'their' tin, just an ordinary baking tray, mine is 24 x 34 - I line it with baking paper.
I also haven't got a piping bag so I cheated and mad the crosses out of rice paper, very quick and easy, you can buy it here. I couldn't get peel or currants here. I either use sultanas, not quite the same, but......
As for the peel, I 'drain' one of my orange marmalade pots and pinch that peel, my husband likes it better as it is softer.
I also use that marmalade jelly to brush the buns afterwards

ozankoys wrote: ↑

Thu 09 Apr 2020 7:25 am

I know there is another thread on flour but having never made anything with yeast & being an average sort of baker does anyone have any tips for me please? I have bought Soke Tam Bugday Unu what proportion & with what other flour should I mix this with please?
I purchased some really pretty eggs in Erdener am hoping they are almond but no idea!

102D3688-0943-4B6B-93E0-F1EDB0EAED3D.jpeg

I should have said this is wholewheat flour....

I know the picture was in the 'bread' thread, but here it is again

and by the way do not rush 'the rising of the dough'
also the link to the web page of the recipe if my picture is not so clear

https://blog.lakeland.co.uk/recipe/hot-cross-buns/

What a shame that the yeast was old Ozankoys, however, nice to see that your hot cross biscuits are good. You may have started a trend.

Dippersgirl...what is rice paper called here please? Also is it in the section where you get baking parchment etc.?

Just lost the will to live. Spent ages typing on my phone a recipe for liquid bun spice and it vanished.

What a shame Karmels, although I do applaud your efforts, must be so dashed annoying. I cannot be doing with faffing about typing on a phone, a keyboard for me all the time.

So can you buy yeast here if so where/what is it called.
Once we have finished all the biscuits I might have another go with the buns.
It is difficult getting through stuff here now when there are only ever 2 of you!

Çeltik sapından yapılan ince kâğıt - maybe?????
I have bought it here, but there is no label now. I have asked my friend and waiting for an answer. It should be with all the baking stuff.
Dr. Oetker make it and they have a factory in Turkey, lots of their good here in North Cyprus.
Yeast is - Maya - dry yeast is - Kuru maya

Thanks Dippersgirl. I looked for it for what I cannot remember a while ago, and couldn't see it.

I use yeast all the time in bread making, so know what that is, thank you, but will be helpful for others not familiar. I know to get the 3 sachets in a packet Maya for machine bread making purposes, as that is the fast acting stuff.

I asked two Turkish friends re the rice paper, the one in Dipkarpaz does not know it, the one in England does, but does not remember seeing it here.
I found the wrapper from the stuff I bought in England and on there it is called Edible 'Wafer Paper', in fact, it is not 'rice' paper at all - its made from potato starch, water and veg oil!!!!!

Thank you so much Dippersgirl, sorry to have put you to any trouble. I did laugh at you finding that your rice paper was potato starch paper though. Still, if it does the job that you need it to, then all is fine.

Although traditional the cross is the least tasty bit of the bun.... It's also a bit of a faff. If you really must have them fine but I am a great believer in putting nothing in a recipe that adds nothing to the taste. I've eaten some homemade ones where the cross actually spoiled the final product.