Hot Cross Bun’s

2014-03-22
  • Yield : 8-12
  • Servings : 12
  • Prep Time : 60m
  • Cook Time : 3:000 h
  • Ready In : 4:000 h

Ingredients:
500 gm Strong White Flour
15 gm Dried Yeast
50 gm Butter
50 gm Caster Sugar
1 Large Egg
4 Tablespoon’s Water
150 ml Milk
1 Teaspoon Salt
1 Teaspoon Mixed Spice
Half Teaspoon Cinnamon
Half Teaspoon Nutmeg
175 gm Currants
50 gm Mixed Peel
Oil For Greasing
50 gm Sugar And 4 Tablespoons Water To Glaze
Pastry Crosses:
50 Plain Flour
About 2-3 Tablespoons Water

Method:
Heat the milk and water in a pan until warm, Remove from heat and pour into a jug, Beat in the egg and set aside.
Sift the flour and salt into a large bowl, Add the butter and rub it in with your fingertips.
Stir in the sugar, Spices, Currants and mixed peel, then stir in the yeast. Pour in the milk mixture and then mix to a soft dough.
Turn the dough out on a lightly floured surface and knead for about10 mins,
Shape into a ball and place in a lightly greased large bowl cover with a clean tea towel and allow to rise in a warm place for around 2 hours or until the dough has doubled in size.
Uncover the the risen dough place onto a floured suface and punch down the dough with the palm of your hand, then knead for 2 mins, Divide into 12 peices and shape each into a ball.
(Maybe weigh the dough as a whole and divide by 12) Place the balls onto your greased oven trays spacing them evenly allowing room to rise.
Leave the dough to rise for a further 30-40 mins or until doubled in size.
About 20 mins before the dough is ready Preheat oven to gas mark 7/200C.
Now you need to make the crosses, Sift the flour into a bowl and stir in just enough water to make a firm dough add a little extra water if needed, Knead gently on a floured surface until smooth, then roll out and cut 24 strips super thin.
Uncover the buns brush underside of pastry strips with water and place 2 strips across the bun to form a cross the trim to size required.
Place in preheated oven for 15 to 20 mins, until risen and golden brown, transfer to a wired rack allow to cool.
Make the glaze heat the sugar and water in a saucepan, stirring until sugar is disolved. Brush over the  warm buns, leave the buns to cool completly.
Serve with butter and jam.

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