Hi to all the Gizzy Hospo crew.
We all know the industry is a hard workplace to be in.
I’d love to shout you all a beer at Crawford Road Kitchen to see if together we can make more cool things happen in Gizzy.
No pressure but it would be cool if we could start a movement around positive collaboration and combined aims.
Drop me a message or turn up tomorrow from 5pm to drink a beer and chew the fat.
Hot Cross Buns
Every year we have intentions of producing high piles of hot cross buns for sale at Frank and Albie’s but being a bit old school we always know they shouldn’t be on the menu until Good Friday. Rather than worry about it anymore I thought I’d share our recipe so you can enjoy the rainy weekend and bake up your own.
For 18 hot cross buns
- 450g bread flour (high grade)
- 450g plain flour
- 225g luke warm water (about room temp if your room happens to be about 20 degrees today)
- 225g milk (cold is fine)
- 20g fast action yeast
- 20g salt
- 90g caster sugar
- 2 eggs
- 90g melted butter
- 90g mixed peel
- 180g sultanas
- 30g mixed spice
- 10g nutmeg
- 10g cinnamon
- Mix flours, sugar, yeast, salt, spices.
- Gradually incorporate water and milk, once combined add eggs and butter.
- Knead for about 8 mins in a stand mixer, 10-12 mins if working by hand. Try not to add extra flour if kneading by hand. it will be sticky though.
- Fold in fruit until evenly distributed.
- Cover lightly and proof for about one hour (until doubled in size).
- Gently knock back the dough and weigh into 100g portions.
- Round into balls place on baking tray with just a 1/2cm gap between each.
- Proof again for 20 mins.
- For the cross, mix 1 cup flour with 3/4 cup water, drizzle crosswise over the buns.bake at 190 degrees for 10 mins then turn down to 170 degrees for a further 10-12 mins until dark golden brown.
- Mix 1/2 cup sugar and 1/2 cup water to make a syrup, brush over the buns as soon as they come out of the oven and try not to eat them for about 20min because really fresh bread can make your tummy sore.
Today marks 4 years since we began building Frank and Albie’s. I know the date because today is also my birthday. I’ll spend it as I do almost any other day, asking questions and looking for solutions, trying my hardest to build a business that offers something to our staff and our customers.
This is the work I have chosen to do. Pity my family (near and far) that they have to put up with me as I talk shop all day.
Today could be a great day when all the moving parts fall into place and the team makes magic happen, when customers flow in smooth succession and fresh food appears before them exactly as it’s needed. Or it could be another sort day, when mistakes are made, equipment fails or when hard choices have to be made. Not knowing is really what makes it so fun.