Category Archives: Recipes

HOT CROSS BUNS RECIPE

Freshly made hot cross buns in our terrace

Freshly made hot cross buns in our terrace

Everything ready for Easter celebrations? If not, our pastry chefs Lucia and Bill want to share with you a classic hot cross bun recipe to celebrate this Easter, which is pretty delicious! Ready to run to the kitchen? Three, two, one, go!

Ingredients:

 -300 ml of whole milk
-500g of strong white bread flour
-40g of butter
-75g of caster sugar
-1 sachet of instant yeast
-1 egg
-80g of sultanas
-50g mixed peel
-1 orange zest
-1 chopped apple
-Cinnamon
-Salt to taste
-75g of plain flour
-75g of apricot jam

How to:

1. Heat the milk and melt the butter in the saucer and let it cool.
2. Mix it together with the white flour, yeast, egg, salt and the caster sugar in a large bowl, creating a sticky dough ball. Add some more flour, until it gets elastic. Cover the bowl with a plastic sheet and let the dough raise in a warm place at least one hour (the dough should double in volume).
3. Knead the dough adding the sultanas, mixed peel, orange zest, apple and cinnamon.
4. Let it double in size again, approximately for another hour.
5. Divide the dough around 12/15 pieces. Roll each one of them in a slightly floured surface and then cover with a wet cloth and leave them again for another hour.
6. Mix the plain flour with water until it gets thick. Pipe it over the buns, making a cross shape.
7. Bake the buns for 20 minutes in the oven, which must be preheated at 220°C.
8. Warm the apricot jam with a bit of water and brush it over the buns to glaze them.

Enjoy and have a Great Good Friday!

LAKE VYRNWY HOTEL AND SPA’S WELSH CAKE SECRET RECIPE

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Love Welsh Cakes as much as we do? We have decided to declassify our Welsh Cake Secret Recipe and to share it with you all! Are you ready to sweeten your hands? Dydd Gwyl Dewi Hapus to all our followers.     

Ingredients:
– 675 g of self-raising flour
– 330 g of butter from a local supplier
– 255 g of caster sugar
– 3 local eggs
– A few sultanas
– 2 teaspoon of mixed spice
– Love

How to:
1. Mix all the ingredients in a large bowl, creating a firm dough ball.
2. Roll out the dough 1cm thick, and then slice it into rounds.
3. Carefully, give the rolls a heart shape with a biscuit cutter.
4. Shallow-fry them in a pan using a little local butter. Fry both sides until they are golden-brown while you taste our local beer Red Grouse, produced by Vyrnwy Brewing Co. Our pastry chef Bill advises: Please be extra careful here because if you fry them too much they start to kind of melt.
5. Finish them in the oven for five minutes at 160 °C. This step is our secret key, so please don’t miss it!
6. Place them in a plate, dusting a bit more of caster sugar while they’re still hot.

Mwynhewch eich bwyd!

welsh-cakes-preparation