Hot Cross Buns

P2250104Ingredients:

500g Plain Flour (For best results I use Bread Flour)

30g Compressed yeast or 2 sachets of Dried Yeast

1/2 Cup Luke-Warm Water

1/2 Cup Boiled Milk, cooled

4 Tbl Brown Sugar

1tsp Cinnamon

50g Soft Butter

1 Egg

1/2 tsp Salt

1 1/2 Cups Dried Fruit of your choice.

For example, I use 3/4 Cup Sultanas and 3/4 Cup Dried Apricots, but some other great choices are 1/2 Cup Chopped Dried Apricots with  1/2 Cup Dried Dates or Figs and 1/2 Cup Chopped Pecans or Walnuts, maybe try Craisins or if you want to please the kids, why not Choc-Chips?

Crosses:

4 1/2 Tbl Flour

3 Tbl Water

1 tsp Vegetable Oil

Bun Glaze:

1/4 Cup Sugar

1/4 Cup Water

1 tsp Gelatine

1/4 tsp Cinnamon

Directions:

Mix the yeast with a pinch of sugar and the water and allow to ferment for about 15 minutes.  I turn on my coffee machine and sit the bowl on top for a bit of gentle heat.

Sift the flour, salt and cinnamon together.

Add the sugar.

Make a well in the centre of the flour, pour in the yeast mixture and milk, add butter and the egg.

Mix to form a soft dough, adding a little extra water if necessary. I usually end up adding about 2 Tablespoons extra.

Turn onto a lightly floured surface and knead until smooth and elastic (about 5 minutes).

Press out into a flat shape and add the fruits and nuts.

Roll up and knead a little more until the fruit is mixed in.

Return to the bowl, cover with plastic wrap and leave to rise in a warm place for about 1 hour.  Again I place the bowl on top of my coffee machine.

Preheat the oven to 180C.

Punch dough down and divide into 16 pieces.

Shape each into a ball and place close together on a greased baking tray.

Cover with a tea-towel and allow to rise in a warm place for 20-30 minutes until they have doubled in size.

Combine the cross ingredients to form a smooth paste.

Pour into a freezer bag, tie the top and cut off one corner to form a 3mm opening.  I prefer to use a piping bag with a small round nozzle.

Pipe this mixture to form crosses on the buns.

Bake buns in the preheated oven for about 20 minutes.

Place buns on a wire cooling rack and brush with the glaze.

Bun Glaze:

Combine all ingredients in a small saucepan.

Stir over low heat until sugar is dissolved.

Bring to the boil.

Brush over buns while they are still hot.

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