Friday, 06 April 2012 11:57

    Hot Cross Buns

    Written by
    Rate this item
    (0 votes)

    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.

     

    Read 5699 times

    Leave a comment

    We welcome your comments.
    *there is no need to fill in website/URL column
    *email details are not displayed, shared with third parties or used for marketing purposes.