Monday, March 19, 2012
Hot Cross Buns
Easter is only a few weeks away so it is time for an easter inspired recipe. Hot cross buns are so tasty but actually pretty expensive to buy, so when I saw a recipe for some in the latest Recipes + magazine I knew that I had to give them a go. These were actually not too difficult to make and were absolutely delicious warm.
Next time I make them I think I will try including a little wholemeal flour in them. I also noticed that they didn't stay fresh for very long, so I might do some research into that.
4 cups bread flour + 1/3 cup extra
1/3 cup caster sugar
2 tsp dried yeast
2 tsp mixed spice
200g dried mixed fruit
1 tsp salt
1 1/2 cups warm milk
60g butter, melted
1 egg, lightly whisked
1/4 cup apricot jam, warmed (Optional)
1. Combine the flour, sugar, yeast, mixed spice, fruit and salt in a large bowl.
2. In a jug, whisk together the milk, butter and egg.
3. Make a well in the centre of the dry ingredients and add the wet ingredients.
4. Stir until the dough comes together.
5. Turn dough out onto a floured surface and knead for 10 minutes OR use the kneading hooks on an electric mixer. The dough should be smooth and elastic.
6. Return dough to the bowl, cover with a clean tea towel and place in a warm draught-free area for 1 hour or until dough has doubled in size.
7. Preheat oven to 200 degrees C. and grease a 23cm slab pan.
8. Using a spatula, scrape dough from the bowl onto a lightly floured surface.
9. Divide dough into 16 pieces.
10. Shape each piece into a ball and arrange balls side by side in the slab pan.
11. Set aside in a warm, draught free place for 30 minutes or until dough has risen to the top of the pan.
12. Combine extra flour with 1/4 cup water in a bowl to form a smooth paste.
13. Place paste in a ziplock bag and snip off the corner.
14. Pipe crosses onto the dough.
15. Bake for 20-25 minutes or until golden and cooked.
16. Brush the tops of the hot buns with jam if desired.