20 April 2012

Hot Cross Buns

I know, I know, it's a bit late for an Easter recipe, but it was the first time I'd ever made these gems, they tasted fabulous, and look so scrumptious, that I just couldn't resist sharing the recipe.

I woke up one morning and quite fancied a hot cross bun (as you do around Easter time). Unfortunately the only two places in Doha I'd found that made them, made a very poor rendition - too bready, not enough fruit or spices, and the deal-breaker...no rich sticky sweet glaze.

So I googled and found a fabulous recipe on taste.com.au and gave them a whirl. I didn't have mixed spice, so I made my own - mix together 1 teaspoon ground allspice, 3/4 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1 1/4 teaspoon ground ginger, 3/4 teaspoon ground nutmeg and a pinch of ground black pepper.

I've just made a batch of the dough and it's happily rising on the bench, I'll just leave off the cross and have them as plain fruit buns instead.

Hot Cross Buns

  • 1 tablespoon dried yeast
  • 1 teaspoon sugar
  • 185ml (3/4 cup) warm milk
  • 125ml (1/2 cup) cold milk
  • 50g butter, melted
  • 1 egg, lightly whisked
  • 525g (3 1/2 cups) plain flour
  • 200g mixed dried fruit (I used sultanas, currants and some mixed peel) 
  • 70g (1/3 cup) caster sugar
  • 2 teaspoons mixed spice
  • 1/2 teaspoon cinnamon 
  • A pinch of salt
  • Flour paste - 1/2 cup plain flour + 75mls water
  • Glaze - 1/3 cup water + 2 tablespoons caster sugar 

  • Method
    1. Whisk yeast, sugar and the 3/4 cup of warm milk in a jug. Set aside for 10 minutes or until frothy. Whisk in the 1/2 cup of cold milk, butter and egg. Combine flour, dried fruit, sugar, mixed spice and salt in a bowl. Make a well in the centre. Add the yeast mixture. Stir to combine, and turn out onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Or like me, let the mixer and dough hook do the work.
    2. Place in a greased bowl. Cover with plastic wrap. Set aside to rise for an hour or two in a warm place until doubled in size.
    3. Punch down the centre of the dough with your fist. Knead on a lightly floured surface for 2 minutes. Shape into 12 even portions. Brush a baking tray with melted butter. Place portions side by side in the prepared pan.
    4. Cover with a clean tea towel. Set aside for 30 minutes, buns will have risen and almost joined together.
    5. Preheat oven to 190°C. Combine flour and water to make a paste. Place in a sealable plastic bag. Cut 1 corner from the bag to make a 2mm hole. Pipe crosses onto the buns.
    6. Bake for 20 to 25 minutes until golden and cooked through.
    7. Heat sugar and water in a saucepan over low heat until the sugar dissolves. Simmer gently until the glaze thickens (about 5 minutes).
    8. Transfer buns to a wire rack and brush tops with hot glaze.
    9. Serve warm, smothered in butter.
    After first rising

    After second rising

    After baking and glazing

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