Thursday, 17 April 2014

Home baked hot cross buns

 My cold is getting better, ok, so I don't sound good, I still have a husky voice but it is clearing up.  I don't have any plans for today other than some stitching, so I am going to stay inside the house.   A friend has encouraged me to bake  my own hot cross buns this year for Easter, something I always did in the past.   It's  been a long time since I have baked them,  usually I am so rushed I just grab a few from the bakery, but this year I have decided to bake my own again.    I found my old recipe last night and set to work, the hardest thing about making hot cross buns is the time it takes to proof them, everything else is easy.  They are lighter than the bought hot cross buns, and because you can change the flavour, you get what you like.

My recipe makes six, so just double the ingredients for a dozen.

2 cups of plain flour
1 sachet of dry yeast
3/4 tsp.mixed spice
1/4 tsp. cinnamon
2 tbls. caster sugar
3/4 cup of sultanas or currants
20gm. butter
1 egg
150ml. milk
small pinch of salt
Combine flour, spices, sugar, yeast, salt and sultanas.  Mix until combined.  Melt butter, add milk, warm to lukewarm.  Add milk and lightly beaten egg to flour mix using a knife to cut it together. Form into a soft dough.  Knead for approximately 8-10 minutes.  Lightly oil a large clean bowl, place into the bowl, cover with plastic wrap and leave for 1/1/2 hours to proof and doubled in size.  Line a tray with baking paper.  Punch down dough, knead until smooth. Divide into 6 equal portions, shape into balls and place into a tin leaving a gap between them. Set aside for 30minutes
Flour paste:
2 heaped tbls. plain flour
2-3 tbls. water
Mix together to make a thick paste, adjusting if needed, place into a piping bag, or a snap lock bag and snip a small hole in a corner, pipe a cross over the buns.
Preheat oven to 190c,  Place buns in the oven for 20-25mins. until golden brown.
1/4 cup water
2 tbls. caster sugar
Melt sugar, and simmer for a few minutes, brush warm buns with glaze.

No comments:

Post a Comment