Cindy Easter Just Isn't Easter Without Hot Cross Buns
March 23rd 2008 06:25
Everyone's looking for a recipe for hot cross buns at this time of year (well, anyone who knows that homemade beats store-bought every time). In my opinion, these hotties beat chocolate Easter eggs too!
Hot Cross Buns (makes 12)
What you need:
4 cups flour
15g fresh yeast
1/4 cup caster sugar
2 tsp mixed spice
pinch of salt
1 1/2 cups currants
40g butter
300ml milk
2 eggs, lightly beaten
For crosses - 1/2 cup flour, 4-5 Tbsp water
For glaze - 1/3 cup water, 2 Tbsp caster sugar
What to do:
1. Mix flour, yeast, sugar, mixed spice, salt and currants in a bowl. Melt butter over medium heat, then add milk and heat for a further minute or until lukewarm. Add milk and egg mix to mixing bowl. Combine to form a soft dough.
2. Place dough on a floured surface and knead for ten minutes, or until dough is smooth. Place into a greased bowl, cover with a clean tea towel and leave in a warm place for 1 to 1 1/2 hours, or until dough has doubled in size.
3. Line or grease a baking tray. Knead douhg until smooth and divide into 12 portions. Shape each into a ball, place on the tray about 1cm apart. Cover and leave in a warm place for 30 minutes until buns have doubled in size. Preheat oven to 190C.
4. Mix flour and water together for crosses and spoon into a snaplock bag. Snip one corner off the bag and pipe mix onto buns to form crosses. Bake for 20-25 minutes.
5. To make glaze, mix water and sugar over a low heat until sugar dissolves. Boil for five minutes then brush glaze over warm hot cross buns.
Serve with tea and lashings of butter.
Hot Cross Buns (makes 12)
What you need:
4 cups flour
1/4 cup caster sugar
2 tsp mixed spice
pinch of salt
1 1/2 cups currants
40g butter
300ml milk
2 eggs, lightly beaten
For crosses - 1/2 cup flour, 4-5 Tbsp water
For glaze - 1/3 cup water, 2 Tbsp caster sugar
What to do:
1. Mix flour, yeast, sugar, mixed spice, salt and currants in a bowl. Melt butter over medium heat, then add milk and heat for a further minute or until lukewarm. Add milk and egg mix to mixing bowl. Combine to form a soft dough.
2. Place dough on a floured surface and knead for ten minutes, or until dough is smooth. Place into a greased bowl, cover with a clean tea towel and leave in a warm place for 1 to 1 1/2 hours, or until dough has doubled in size.
3. Line or grease a baking tray. Knead douhg until smooth and divide into 12 portions. Shape each into a ball, place on the tray about 1cm apart. Cover and leave in a warm place for 30 minutes until buns have doubled in size. Preheat oven to 190C.
4. Mix flour and water together for crosses and spoon into a snaplock bag. Snip one corner off the bag and pipe mix onto buns to form crosses. Bake for 20-25 minutes.
Serve with tea and lashings of butter.
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Comment by Morgan Bell
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Artist Quirk
yay for hot cross buns!