Tuesday, 10 April 2012

Recipe: Hot Cross Buns



Ingredients - (makes 12 small buns)
450g plain flour
1 x 7g sachet dried yeast (Here in Turkey the yeast doesn't seem so strong, so I actually use a 10g sachet)
50g brown sugar
2 tsp mixed spice
150g sultanas
50g mixed peel
1 large egg
225ml milk
50g butter

For Cross on Top
50g plain flour
1 tsp melted butter
3 tbsp cold water

For The Glaze
2 tbsp honey
1 tbsp water

Method
Sift the flour into a large bowl.

Add the yeast, sugar, 1/2 tsp salt and mixed spice.  Stir in the sultanas and mixed peel.

Beat the egg and pour into the flour.

Warm the milk and butter in a small pan.  When it is hot, but not boiling, pour into the flour, then mix until the dough sticks together.

Tip the dough on to a well floured board, it will be quite sticky, so use plenty of flour.

Knead for 5-6 minutes until the dough feels soft and elastic.

Return the dough to the bowl cover with clingfilm and put somewhere warm for an hour, the dough should double in size.

Turn the dough out onto a lightly floured surface and divide into 12 pieces.

Tell each piece into a ball and put on a backing sheet lined with greaseproof paper.

Cover the buns with a clean tea towel and put somewhere warm for 30 minutes to allow them to plump up.

Preheat the oven to 210c.

For the cross, mix the plain flour, melted butter and cold water in a bowl.

Put the mix in a small plastic bag, snip off one corner and pipe a cross over each bun.

Bake the buns in the preheated oven for 18-20 minutes.

Meanwhile warm the honey and water in a small pan.

When the buns are ready, brush them with the warm honey and leave to cool a little.

These can be frozen and then either warmed in the oven for a few minutes or toasted.

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