{"id":3054,"date":"2013-03-27T19:11:42","date_gmt":"2013-03-27T09:11:42","guid":{"rendered":"http:\/\/plate4eight.com\/?page_id=3054"},"modified":"2013-04-01T14:32:41","modified_gmt":"2013-04-01T04:32:41","slug":"hot-cross-buns","status":"publish","type":"page","link":"https:\/\/plate4eight.com\/?page_id=3054","title":{"rendered":"Hot Cross Buns"},"content":{"rendered":"

\"P2250104\"<\/a>Ingredients:<\/strong><\/p>\n

500g Plain Flour (For best results I use Bread Flour)<\/p>\n

30g Compressed yeast or 2 sachets of Dried Yeast<\/p>\n

1\/2 Cup Luke-Warm Water<\/p>\n

1\/2 Cup Boiled Milk, cooled<\/p>\n

4 Tbl Brown Sugar<\/p>\n

1tsp Cinnamon<\/p>\n

50g Soft Butter<\/p>\n

1 Egg<\/p>\n

1\/2 tsp Salt<\/p>\n

1 1\/2 Cups Dried Fruit of your choice.<\/p>\n

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 \u00a01\/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?<\/p>\n

Crosses:<\/strong><\/p>\n

4 1\/2 Tbl Flour<\/p>\n

3 Tbl Water<\/p>\n

1 tsp Vegetable Oil<\/p>\n

Bun Glaze:<\/strong><\/p>\n

1\/4 Cup Sugar<\/p>\n

1\/4 Cup Water<\/p>\n

1 tsp Gelatine<\/p>\n

1\/4 tsp Cinnamon<\/p>\n

Directions:<\/strong><\/p>\n

Mix the yeast with a pinch of sugar and the water and allow to ferment for about 15 minutes. \u00a0I turn on my coffee machine and sit the bowl on top for a bit of gentle heat.<\/p>\n

Sift the flour, salt and cinnamon together.<\/p>\n

Add the sugar.<\/p>\n

Make a well in the centre of the flour, pour in the yeast mixture and milk, add butter and the egg.<\/p>\n

Mix to form a soft dough, adding a little extra water if necessary. I usually end up adding about 2 Tablespoons extra.<\/p>\n

Turn onto a lightly floured surface and knead until smooth and elastic (about 5 minutes).<\/p>\n

Press out into a flat shape and add the fruits and nuts.<\/p>\n

Roll up and knead a little more until the fruit is mixed in.<\/p>\n

Return to the bowl, cover with plastic wrap and leave to rise in a warm place for about 1 hour. \u00a0Again I place the bowl on top of my coffee machine.<\/p>\n

Preheat the oven to 180C.<\/p>\n

Punch dough down and divide into 16 pieces.<\/p>\n

Shape each into a ball and place close together on a greased baking tray.<\/p>\n

Cover with a tea-towel and allow to rise in a warm place for 20-30 minutes until they have doubled in size.<\/p>\n

Combine the cross ingredients to form a smooth paste.<\/p>\n

Pour into a freezer bag, tie the top and cut off one corner to form a 3mm opening. \u00a0I prefer to use a piping bag with a small round nozzle.<\/p>\n

Pipe this mixture to form crosses on the buns.<\/p>\n

Bake buns in the preheated oven for about 20 minutes.<\/p>\n

Place buns on a wire cooling rack and brush with the glaze.<\/p>\n

Bun Glaze:<\/strong><\/p>\n

Combine all ingredients in a small saucepan.<\/p>\n

Stir over low heat until sugar is dissolved.<\/p>\n

Bring to the boil.<\/p>\n

Brush over buns while they are still hot.<\/p>\n

Original Source: \u00a0Unknown<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: 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 …<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":2,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","tinysalt_page_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages\/3054"}],"collection":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3054"}],"version-history":[{"count":8,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages\/3054\/revisions"}],"predecessor-version":[{"id":4793,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages\/3054\/revisions\/4793"}],"up":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages\/2"}],"wp:attachment":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3054"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}