Notes from my Kitchen 10 - Homemade Hot Cross Buns
My family look forward to my hot cross buns every Easter, served hot with the butter and honey melting in. This year I am making mine with cranberries and using 2T cinnamon and a pinch of cloves instead of the mixed spice. Happy baking and Happy Easter!
Makes 12 buns
375ml milk
60g butter
4 cups of flour
1T mixed spice
2t ground cinnamon
55g castor sugar
10g instant dry yeast
1 cup of Christmas cake mixed dried fruit
1 egg beaten
Heat the milk and butter, then leave to cool once the butter is melted.
Sift the flour and spice. Add the sugar, dried fruit and yeast.
Stir in the milk mixture, then the egg. Knead until smooth - about 10 minutes by hand or 5 minutes by machine using a dough hook. The dough is ready when you press against it with your finger and it springs back.
Cover with a loose layer of cling film and a tea towel, and leave to double in size - about an hour.
Knock down the dough and knead for a few minutes by hand until smooth again.
Preheat the oven to 180C.
Divide the dough into 12 equal pieces. Form a bun by using your fingers to roll the dough under the bun. Place on a baking tray, cover and leave to rise for about 15 minutes.
To make the crosses, mix the following:
1/2 cup flour
2t castor sugar
about 75ml ( add a little at a time until you for a smooth paste)
Using a piping bag and a small nozzle, pipe the cross over the buns.
Bake at 180C for 15-20 minutes. You can tell they are baked when you turn the bun over and tap on the bottom to produce a hollow sound.
Make a glaze using 30ml water and 30ml castor sugar. Mix to dissolve the sugar. Brush a little glaze over each bun when they come out of the oven.
Enjoy!
PS I have not used salt in this recipe as it affects the yeast. Serve with salted butter.
Makes 12 buns
375ml milk
60g butter
4 cups of flour
1T mixed spice
2t ground cinnamon
55g castor sugar
10g instant dry yeast
1 cup of Christmas cake mixed dried fruit
1 egg beaten
Heat the milk and butter, then leave to cool once the butter is melted.
Sift the flour and spice. Add the sugar, dried fruit and yeast.
Stir in the milk mixture, then the egg. Knead until smooth - about 10 minutes by hand or 5 minutes by machine using a dough hook. The dough is ready when you press against it with your finger and it springs back.
Knock down the dough and knead for a few minutes by hand until smooth again.
Preheat the oven to 180C.
Divide the dough into 12 equal pieces. Form a bun by using your fingers to roll the dough under the bun. Place on a baking tray, cover and leave to rise for about 15 minutes.
To make the crosses, mix the following:
1/2 cup flour
2t castor sugar
about 75ml ( add a little at a time until you for a smooth paste)
Using a piping bag and a small nozzle, pipe the cross over the buns.
Bake at 180C for 15-20 minutes. You can tell they are baked when you turn the bun over and tap on the bottom to produce a hollow sound.
Make a glaze using 30ml water and 30ml castor sugar. Mix to dissolve the sugar. Brush a little glaze over each bun when they come out of the oven.
Enjoy!
PS I have not used salt in this recipe as it affects the yeast. Serve with salted butter.
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