I love iced buns; I'll make some soon. Your videos have given me the enthusiasm to take up cooking as a hobby; not just bread now. Thank you. I really enjoy cooking and it's a great excuse to go shopping for cooking things like the dutch oven and utensils, I've quite a nice small cooking toolbox now.
Thank you, and thanks for watching my friend. My latest pie video recipe. Waitrose Turkey and ham pie recipe page www.waitrose.com/ecom/recipe/turkey-ham-pie and Waitrose Rosemary salt roast potatoes www.waitrose.com/ecom/recipe/roast-potatoes-with-rosemary-salt
Amazing about putting the yeast to the side .. to get ready .. thank you .. thank you .. the warmth of your joy for cooking surely comes through for all to share in .. these iced buns . Amazing !! 🙏🏻👏👏
I love your channel! I haven't baked anything for a few years due to depression. I found your channel and the spark for baking is reignited! Looking forward to getting back to it!! Thanks for sharing! XxXxXxXxXx
Thanks for watching Cathy, much appreciated. Yeah it's not very nice Cathy, been there myself, I'm pleased my videos are helping you get through it a bit. I have plenty more bread, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Cathy ;o)
Love them buns John you take it step by step which I like love your videos I try these John thanks again keep up the brill work xx👍👍👍🏴🏴🏴
These look great! I bought my scale! Ready to cook properly thanks to you. I left the channel on and my sister watched the cheese making videos. We like your attention to detail!
Thanks again for watching Phyllis and your sister, as always much appreciated. Yes scales are a must with my recipes, they make cooking so much easier and more accurate.
John, a question popped into my head as an afterthought. Are the mixed dried fruits the same as we here in the States use for Fruit Cakes, a candied type of dried fruit or is it something different?
I used to have the yeast clumping. to fix this situation, I would mix the dry yeast with the dry sugar and the problem was solved. Another great video.
Thanks for watching tet5uo , much appreciated, Yeah recently retired and just passing on some of my recipes from our commercial kitchens, pleased you enjoy them. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. "Please" like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. "Thank you" again for watching tet5uo.
Thanks John, your recipes consistently work fantastically well. Never having made bread before this year - thinking it was difficult, your channel has proven it really isn't and a child could do it. I now haven't bought bread for months. I also pop the bowl into the microwave on a low setting and keep checking every 20 secs or so until the bowl is warm, that way it stays dry. :) Keep up the good work.
Thanks for watching Stephen, much appreciated. Very kind, thank you 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Look good John, I'll have a go these today. One tip I have for you if it will fit. I warm my bowl in the microwave for a minute, saves me having to dry it. 👍
Thank you, and thanks for watching my friend. My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/ Also here are links to my two accompanying videos. Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/ And Strawberry Syrup profoodhomemade.com/strawberry-syrup/ My books are also available from my webstore.profoodhomemade.com/shop/ and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood
Thanks for watching stormsbrewing, much appreciated. Stick to the recipe and use scales for the measurements, and you'll do fine. Please like share and subscribe for more great recipes.
Hi john great recipe!! I wanna try it out but would the ingredients be the same if i were kneading. Nothing beats the feeling of a kneading a soft squishy dough
Thanks for watching much appreciated. You can try but this is a wet sticky dough, and will be very difficult to knead, and if you add extra flour you will not get the same result. Please like share and subscribe.
As usual I always learn a tip or two from watching your videos. Or you validate/confirm something I’ve been doing all along. So thanks. BTW what do you call that small whisk-type tool you used to mix the yeast into the liquid? I Need one! Where can I get one? I live in California.
Thanks again for watching maylien as always much appreciated, its got a few names stainless steel mini spring whisk, coffee whisk, frother, foamer, mini whisk, spring stirrer. They're pretty cheap anywhere on line.
John, when you say strong white bread flour, how much protein does it contain? In my country it's very hard to find high protein flour, the best you can find is 11%... Thank you for the amazing video!
Thanks for watching Jose, much appreciated. Strong white bread flour has at least 12% protein, but 11 is not ideal but should do. Please like share and subscribe for more great recipes.
can you make the sweet iced bun with fresh cream and jam pls. ive tried paul hollywoods twice both times turned out hard and horrible, when ever ive made your recipes they turn out amazing both in texture and flavor. xxx tku
@@JohnKirkwoodProFoodHomemade but this one has spices should i omit the spices ? will that be the same as the plain sweet iced buns ? I dunno why my buns turned out hard and not soft never had any issues whilst following your recipe which i follow blindly, unless im doing something wrong thye go rock hard after a few hour and stone like next day :( tku
@@sbe8621 Have you checked your oven temp? Might be worth buying an oven thermometer and seeing if it’s really at the temp you’re setting. Sometimes they’re hotter than the temp says, so a thermometer would help you find the right temp. 🙂
Hello John. Thank you for another great video. It looks very tasty. I’m just curious, for how long have you been mezuring in GRAMS? I always found that ounce and pounds and cups and all that is sooo dumb. :)
Thanks again for watching teps, yeah we've been metric in the UK since 1965 but it took a long time for people to fully convert to it, I find it a lot easier than imperial and much more accurate than cups and measuring jugs, I really wish everyone would convert to metric and use scales. They're very cheap and accurate these days, and you're never too old to learn.
Thanks Francis, yes I've made cinnamon buns many times, not the most popular in the UK but our customers love them. I've got the on my videos to do list, they're quite easy to make. Keep an eye out for my new Quiche recipe videos (Quiche Lorraine and Salmon and broccoli) coming soon.
Hi John, Do you have a recipe and method for classic English muffins that you could share with us please? I like the prolonged proofing in the no knead method as it really develops the flavour within the dough. Would your White Loaf recipe work then dry cook on a cast iron skillet? Also do you have the same for Crumpets?
Well I can say it worked very well. Use a basic white bread recipe with 55% hydration max, 2% sea salt, 2% sugar and 0.8% - 1% yeast. 5 minutes kneading, 12 hours bulk fermentation, 1 to 2 hours final rise after shaping into 100g muffins then cook in a cast iron skillet on a low to medium ring setting for about 8 to 12 minutes a side. Skillet had a dusting of semolina. A 50% hydration dough might work bettter and give a shorter cooking time. That will be the next batch. I'm sure you can add some insight or tips to the above
Thanks for watching Amira Mohamed Ali , much appreciated. I can't think of what you mean by Carsson, could possibly mean croissants?. If so I do have a video planned for the future. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Thanks for watching Katia, much appreciated. Very kind comment, thank you. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching.
After making your superb dinner rolls 👍🏼 John, I had to give these ago. Word of warning ❌ to anyone with a partner out there that has a passion for sticky buns 🍩 and the like, get them in the freezer as quickly as possible before they devour the, lot like mine almost did.😂😂😂😂 Shame on him.😂😂😂😂👍🏼👍🏼
Thanks for watching Gina, much appreciated. Similar but not as strong like l explain in the video. Please like share and subscribe for more great recipes.
John, I've got to have a go at these. Can I freeze them? Scoffing 12 at one go might task my wife and I:-) On second thoughts....:-) Brilliant, as all your video's are. Thought about a book? Baking courses? They'd be winners. Gerry.
Yeah they'll freeze no bother Gerry. After spending almost a lifetime working in my commercial kitchens, now happily retired, I don't fancy starting a new career at my age, but thanks for the suggestion Gerry, :o)
Make these!!!! Oh my word, delicious, thank you.
I love iced buns; I'll make some soon. Your videos have given me the enthusiasm to take up cooking as a hobby; not just bread now. Thank you. I really enjoy cooking and it's a great excuse to go shopping for cooking things like the dutch oven and utensils, I've quite a nice small cooking toolbox now.
Thank you, and thanks for watching my friend. My latest pie video recipe. Waitrose Turkey and ham pie recipe page www.waitrose.com/ecom/recipe/turkey-ham-pie and Waitrose Rosemary salt roast potatoes
www.waitrose.com/ecom/recipe/roast-potatoes-with-rosemary-salt
Amazing about putting the yeast to the side .. to get ready .. thank you .. thank you .. the warmth of your joy for cooking surely comes through for all to share in .. these iced buns . Amazing !! 🙏🏻👏👏
Thanks again for watching Kathleen, much appreciated my friend 👍😉😃
This is a great recipe even without the fruit and spices. Used it loads and they really are very tasty!!! Thanks John
👍
I love your channel! I haven't baked anything for a few years due to depression. I found your channel and the spark for baking is reignited! Looking forward to getting back to it!! Thanks for sharing! XxXxXxXxXx
Thanks for watching Cathy, much appreciated. Yeah it's not very nice Cathy, been there myself, I'm pleased my videos are helping you get through it a bit. I have plenty more bread, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Cathy ;o)
Love them buns John you take it step by step which I like love your videos I try these John thanks again keep up the brill work xx👍👍👍🏴🏴🏴
Glad you like them Francis. Thanks for watching .
These look great! I bought my scale! Ready to cook properly thanks to you. I left the channel on and my sister watched the cheese making videos. We like your attention to detail!
Thanks again for watching Phyllis and your sister, as always much appreciated. Yes scales are a must with my recipes, they make cooking so much easier and more accurate.
Would go great with a cup of coffee, when the kids come to visit. Thank you John for the time and effort you put into these videos.
Thanks Ron always a pleasure mate.
John, a question popped into my head as an afterthought. Are the mixed dried fruits the same as we here in the States use for Fruit Cakes, a candied type of dried fruit or is it something different?
The mixed fruit here Ron is made up of raisins currants sultanas and mixed dried candied peel.
ok, I know what to look for now. Thank you sir.
I used to have the yeast clumping. to fix this situation, I would mix the dry yeast with the dry sugar and the problem was solved. Another great video.
Thanks again for watching Bob much appreciated mate.
I love how detailed and thorough you are. I will try some of these soon and be much more confident as a novice baker because of your explanations.
Thanks for watching tet5uo , much appreciated, Yeah recently retired and just passing on some of my recipes from our commercial kitchens, pleased you enjoy them. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. "Please" like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. "Thank you" again for watching tet5uo.
Thanks John, your recipes consistently work fantastically well. Never having made bread before this year - thinking it was difficult, your channel has proven it really isn't and a child could do it. I now haven't bought bread for months.
I also pop the bowl into the microwave on a low setting and keep checking every 20 secs or so until the bowl is warm, that way it stays dry. :) Keep up the good work.
Thanks for watching Stephen, much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Look good John, I'll have a go these today. One tip I have for you if it will fit. I warm my bowl in the microwave for a minute, saves me having to dry it. 👍
Thanks again for watching Jimmy mate. yeah I do that as well but I never feel comfortable starting the microwave with no food in it.
Wonderful looking and I bet they are delicious!
They certainly are delicious, Silver and gold, and thanks again for watching.
Thank you John. I must give these a try. Love your videos!
Thanks for watching Cassandra, much appreciated, pleased you're enjoying the videos.
mmm spiced buns
Thank you, and thanks for watching my friend. My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/
Also here are links to my two accompanying videos.
Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/
And Strawberry Syrup profoodhomemade.com/strawberry-syrup/
My books are also available from my webstore.profoodhomemade.com/shop/
and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood
Right now i'm salivating John, they look wonderful. Thanks again for sharing, i'm so pleased i found and subscribed to your channel.
Thanks Sue, much appreciated.
Thanks for another great video John. Love your work!
Thanks again for watching, much appreciated.
Well John, these didn't stay around too long! Brilliant! Thank you.
Thanks again for watching Steve, pleased you like them mate.
Looks delicious. Going to give it a go.
Thanks for watching stormsbrewing, much appreciated. Stick to the recipe and use scales for the measurements, and you'll do fine. Please like share and subscribe for more great recipes.
Thank you John for another great video.
Thanks again Alison. much appreciated.
John have you tied rolling a bun in melted butter then icing sugar? it is quite nice and takes on a clumpy buttery tasting frosting 😊
Yes Brenda, it goes well with these buns.
Hello John, Are iced buns simular to hot cross buns? Thank you so much for your videos. I plan to try making hot cross buns for Good Friday this year.
No Rocky, bet here's my Hot cross bun video mate. ruclips.net/video/6TKpjQW89I8/видео.html
Thank you
Super easy. I'll give them a go. 😄 Thanks. Also, do you have a cinnamon rolls video tutorial?
Thanks Claire, yeah they're on my videos to do list, soon 😉
Fantastic John, great start to the season eh... ha’way the lads...👍👍👍👍👍🇬🇧🇬🇧🇬🇧....
They started game not so good, but once Charlton scored the first they seem to pick and and get it together, it was nice to see, ha'way the lads.
John, yet another winner, going to try these, love your videos, just which I was your next door neighbor , great work
:o) Thanks for watching Michael. much appreciated.
Looks very tasty as usual.
Thanks again Jellybeansbud,
Hi john great recipe!! I wanna try it out but would the ingredients be the same if i were kneading. Nothing beats the feeling of a kneading a soft squishy dough
Thanks for watching much appreciated. You can try but this is a wet sticky dough, and will be very difficult to knead, and if you add extra flour you will not get the same result. Please like share and subscribe.
As usual I always learn a tip or two from watching your videos. Or you validate/confirm something I’ve been doing all along. So thanks.
BTW what do you call that small whisk-type tool you used to mix the yeast into the liquid? I Need one! Where can I get one? I live in California.
Thanks again for watching maylien as always much appreciated, its got a few names stainless steel mini spring whisk, coffee whisk, frother, foamer, mini whisk, spring stirrer. They're pretty cheap anywhere on line.
Looks lovely !!
Thanks for watching Mirette, much appreciated. Please like share and subscribe for more great video recipes.
It looks delicious and spacious taste 🍞😋👍
I hope, your health is better.🙏
Thanks for watching ZENGiN YAŞA much appreciated. Yes I'm doing very well at the moment ZENGiN thank you for your concern :o)
John, when you say strong white bread flour, how much protein does it contain? In my country it's very hard to find high protein flour, the best you can find is 11%... Thank you for the amazing video!
Thanks for watching Jose, much appreciated. Strong white bread flour has at least 12% protein, but 11 is not ideal but should do. Please like share and subscribe for more great recipes.
Excellent as always
Thanks again Gary.
Hello John, could I use this recipe to make Chelsea Buns? M xx
That's a different recipe Marilyn, but I suppose it's close enough to say it is.
@@JohnKirkwoodProFoodHomemade Wonderful. I have been looking for a good Chelsea Bun recipe for a long time. Thank you. X
can you make the sweet iced bun with fresh cream and jam pls. ive tried paul hollywoods twice both times turned out hard and horrible, when ever ive made your recipes they turn out amazing both in texture and flavor. xxx tku
That's all this recipe is, with jam and cream in.
@@JohnKirkwoodProFoodHomemade but this one has spices should i omit the spices ? will that be the same as the plain sweet iced buns ? I dunno why my buns turned out hard and not soft never had any issues whilst following your recipe which i follow blindly, unless im doing something wrong thye go rock hard after a few hour and stone like next day :( tku
@@sbe8621 Have you checked your oven temp? Might be worth buying an oven thermometer and seeing if it’s really at the temp you’re setting. Sometimes they’re hotter than the temp says, so a thermometer would help you find the right temp. 🙂
Hello John.
Thank you for another great video.
It looks very tasty.
I’m just curious, for how long have you been mezuring in GRAMS? I always found that ounce and pounds and cups and all that is sooo dumb.
:)
Thanks again for watching teps, yeah we've been metric in the UK since 1965 but it took a long time for people to fully convert to it, I find it a lot easier than imperial and much more accurate than cups and measuring jugs, I really wish everyone would convert to metric and use scales. They're very cheap and accurate these days, and you're never too old to learn.
Wow, love lemon, they must taste great. Will have to make some. Do you make cinnamon buns in the UK?
Thanks Francis, yes I've made cinnamon buns many times, not the most popular in the UK but our customers love them. I've got the on my videos to do list, they're quite easy to make. Keep an eye out for my new Quiche recipe videos (Quiche Lorraine and Salmon and broccoli) coming soon.
You are creative 👏👏
Thanks for watching Sahar, much appreciated. Please like share and subscribe.
Hi John, Do you have a recipe and method for classic English muffins that you could share with us please? I like the prolonged proofing in the no knead method as it really develops the flavour within the dough. Would your White Loaf recipe work then dry cook on a cast iron skillet?
Also do you have the same for Crumpets?
Thanks again for watching James, No idea mate you'll have to try and let me know. I'll add those to my list of videos to do.
Well I can say it worked very well. Use a basic white bread recipe with 55% hydration max, 2% sea salt, 2% sugar and 0.8% - 1% yeast. 5 minutes kneading, 12 hours bulk fermentation, 1 to 2 hours final rise after shaping into 100g muffins then cook in a cast iron skillet on a low to medium ring setting for about 8 to 12 minutes a side. Skillet had a dusting of semolina. A 50% hydration dough might work bettter and give a shorter cooking time. That will be the next batch.
I'm sure you can add some insight or tips to the above
How long do they last before going stale?
If you keep them wrapped up. a couple of days.
I bet this would make a great "loaf" as well.
Thanks again pete, yes it certainly does, I'll be doing a video very soon.
Legend
Thanks Moshe, much appreciated buddy.
Yummmmm!
Thanks for watching Tootsla, much appreciated. Please like share and subscribe for more great recipes.
Hi. Jhon can you please
Make carsson video
I will be so great full
If you make it
Thanks for all your great work
You are the best
Thanks for watching Amira Mohamed Ali , much appreciated. I can't think of what you mean by Carsson, could possibly mean croissants?. If so I do have a video planned for the future.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
You keep making them, we'll keep baking them :)
Thanks again Alexander. 😀
Hi Mr John
It's very easy
Thanks for watching Bouchenafa, much appreciated. Please like share and subscribe.
What a lovely voice..you must dub movies 😁
Thanks for watching Katia, much appreciated. Very kind comment, thank you. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching.
After making your superb dinner rolls 👍🏼 John, I had to give these ago. Word of warning ❌ to anyone with a partner out there that has a passion for sticky buns 🍩 and the like, get them in the freezer as quickly as possible before they devour the, lot like mine almost did.😂😂😂😂 Shame on him.😂😂😂😂👍🏼👍🏼
Haha, thanks again for watching Jules. 🤣😂😉👍
Was wondering....... Do you have any good gluten free recipes?
I certainly have Cathy, here's a link to my Gluten free loaf video ruclips.net/video/h6JSrU4nf18/видео.html
John Kirkwood thank you sooooo much!! XxXxXx
looks good kinda remind me of hot cross buns minus the cross
Thanks for watching Gina, much appreciated. Similar but not as strong like l explain in the video. Please like share and subscribe for more great recipes.
PS I do have a hot cross bun recipe on my channel Gina if you would like to have a look.
John, I've got to have a go at these. Can I freeze them? Scoffing 12 at one go might task my wife and I:-) On second thoughts....:-) Brilliant, as all your video's are. Thought about a book? Baking courses? They'd be winners. Gerry.
Yeah they'll freeze no bother Gerry. After spending almost a lifetime working in my commercial kitchens, now happily retired, I don't fancy starting a new career at my age, but thanks for the suggestion Gerry, :o)
Thanks
Welcome.
Nice! :-)
Thanks again for watching Ian, much appreciated.
Ok
:)