Hot. Cross. Buns. A timeless classic, easy to make and when toasted and coated in butter are a perfect afternoon tea snack. Traditionally these are eaten on Good Friday, and in the run up to Easter they are in every superstore. However home baked buns are far superior, and have the plus factor that you can throw in whatever you like. Normally they are flavoured with chopped fruit and peel - I love cherries so I have added in some chopped glacé cherries as an extra dimension.
Ingredients:
Method:
Bring the milk to a boil, then allow to cool. Meanwhile, combine the flour, yeast, sugar, salt, butter and egg in a mixing bowl and combine well.
When the milk is warm to touch gradually add the to the dry mix whilst stirring - I use my KitchenAid for this, as it makes the mixing process easier. When all the milk is incorporated add the spices and fruit. At this point the mixture will be quite wet.
Knead for around 5 minutes until the dough is soft and elastic like. Place in a oiled bowl, cover and leave to rise for around an hour until the dough has doubled in size.
Knock the air out of the dough and separate into 16 pieces. Roll into balls and place on a lined baking tray. Leave to prove for another 30 mins in a warm place. Preheat the oven to 180C fan assisted.
Mix together 5 tbsp of plain flour and 4 tbsp of water, so you have a thick paste. Use this to create the crosses on top of the buns.
Bake for 20 - 25 minutes, until golden brown. Whilst still hot brush over with either apricot jam on honey for a shiny glaze.
Then sit back and enjoy as ever with a good cup of tea.
Ingredients:
Method:
Bring the milk to a boil, then allow to cool. Meanwhile, combine the flour, yeast, sugar, salt, butter and egg in a mixing bowl and combine well.
When the milk is warm to touch gradually add the to the dry mix whilst stirring - I use my KitchenAid for this, as it makes the mixing process easier. When all the milk is incorporated add the spices and fruit. At this point the mixture will be quite wet.
Knead for around 5 minutes until the dough is soft and elastic like. Place in a oiled bowl, cover and leave to rise for around an hour until the dough has doubled in size.
Knock the air out of the dough and separate into 16 pieces. Roll into balls and place on a lined baking tray. Leave to prove for another 30 mins in a warm place. Preheat the oven to 180C fan assisted.
Mix together 5 tbsp of plain flour and 4 tbsp of water, so you have a thick paste. Use this to create the crosses on top of the buns.
Bake for 20 - 25 minutes, until golden brown. Whilst still hot brush over with either apricot jam on honey for a shiny glaze.
Then sit back and enjoy as ever with a good cup of tea.
Comments
Post a Comment