• Restaurant foodie
Friday, 06 April 2012 11:57

Hot Cross Buns

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Allow three hours to include rising time. Makes 16 buns.

Ingredients

1.5 tsp dried yeast

5 fl oz warm milk

1 oz caster sugar

12 oz strong white flour

1 tsp ground mixed spice

1 tsp ground or grated cinnamon

1 tsp ground or grated nutmeg

1 teaspoon salt

3 oz currants or mixed fruit – chopped a bit finer

Grated zest of one lemon

2 oz butter, diced

1 egg, beaten

1 tbsp flour and 1 tsp water mixed to form a paste - for the cross

1 tbsp brown sugar and 1 tsp boiling water mixed - to glaze

Method

Stir together the warmed milk, the sugar and yeast in a small jug or bowl.

Warm a large metal bowl gently for a few minutes on a low heat or in the oven, then put in the flour. Mix in the other dry ingredients – the spices, fruit, salt and lemon zest and rub in the butter.

Create a well in the flour and add the milk mixture, then the beaten egg.  Mix the ingredients until well incorporated. Knead for ten minutes until a good smooth dough is formed. Cover with greased cling film or a clean damp cloth and leave until double in size (usually about two hours depending on room temperature)

When risen knock back the dough and knead for a further two minutes. Cut into sixteen equal pieces and roll into bun shapes. Put on baking parchment on a metal baking sheet a few cm apart and cut a cross into the top with a sharp knife. Leave covered to double in size.

Preheat oven to 375/190 Gas Mark 5. Just before cooking dribble the flour and water paste across the cut.  Cook in centre of oven for 15 – 20 minutes until the buns are golden brown. Remove from oven and glaze immediately with the sugar water glaze.

 

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