|
HOT CROSS BUNS
Delicious baked on Good Friday - light, moist and packed with fruit and spices. Use split, toasted and heavily buttered for the rest of Easter weekend. Eat within 3 days or can be frozen for up to one month.
450g strong white flour (or use 300g strong white/150g wholewheat)
5ml salt
5ml mixed spice
5ml cinnamon
60g sugar
15g fresh yeast
200ml warm milk
1 egg
60g softened butter
110g mixed dried fruit, soaked in tea for one hour or preferably over night
For the topping:
100g flour
100ml water
1 egg, and a little water to make an egg glaze - prior to baking
Warmed honey or apricot jam to glaze when baking is complete
Weigh the flour into a large mixing bowl, stir in the salt, spices and sugar. Make a well in the centre, now crumble in the fresh yeast (or stir in the dried yeast) and pour over the warm milk. Add an egg and the softened butter, then form a dough. Knead for 3-5mins, until smooth and elastic. Return the dough to the bowl and cover with a tea towel for 2hours. Alternatively, the dough can be transferred to a plastic, lidded box and put in the fridge to rise over night.
When the dough has doubled in size turn out onto a work surface and incorporate the drained mixed fruit into the soft, pliable dough. Roll into a thick rope and cut into 10 equal pieces. Now roll each piece into a tight ball. Lay the buns onto an oiled baking sheet, leaving space for them to prove and double in size. Meanwhile make the flour and water paste for making the crosses, and mix a little water with a pinch of salt and a beaten egg to make the egg glaze. After 20mins mark a cross on each bun, using the back of a knife, then brush with the egg glaze. Using a piping bag or snip the corner off a freezer bag and pipe crosses with the flour/water paste. Bake for 12-15mins at 200ºc.
From the oven, transfer the buns to a wire rack to cool and brush with warmed honey or apricot glaze to give the Hot Cross Buns a wonderfully glossy and sticky glaze.
Happy Easter
|
