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Hot cross buns recipe
Hot cross buns recipe from 1ivewire |
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Ingredients50g (2oz) caster sugar, plus 1 level tsp1 level tbsp dried yeast 450g (1lb) plain flour 1 level tsp salt 1 rounded tsp mixed spice 75g (3oz) currants 50g (2oz) cut mixed peel 40-55ml (1½-2 fl oz) warmed milk 1 egg (beaten) 50g (2oz) butter (melted) For the glaze: 2 level tbsp granulated sugar |
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Method1. Stir the tsp of caster sugar into 10 tbsp ( 5 fl oz) warm water, then sprinkle in the dried yeast and leave it until a frothy head forms.2. Sift the flour, salt and mixed spice into a large bowl and add the remaining sugar, the currants and mixed peel. Then make a well in the centre, pour in the yeast mixture plus the warm milk, the beaten egg and the melted butter. Now mix it to a dough, starting with a wooden spoon and finishing with your hands - add a little more milk if required. 3. Transfer the dough on to a clean surface and knead it until it is smooth – about 6 minutes. Now pop it back into the bowl, cover the bowl with a lightly oiled plastic bag, and leave it in a warm place to rise – it will take about an hour to double its original size. Then turn it out and knead it again, back down to its original size. 4. Divide the mixture into 12 round portions, arrange them on the greased baking sheet (allowing plenty of room for expansion), and make a deep cross on each one with a sharp knife. Leave them to rise once more, covering again with the oiled polythene bag, for about 25 minutes. Meanwhile pre-heat the oven to 220C/425F/Gas 7. 5. Bake the buns for about 15 minutes. Then, while they're cooking, melt the sugar and 2 tablespoons of water for the glaze over a gentle heat and brush the buns with it as soon as they come out of the oven, to make them nice and sticky. | |||||||||||||||||||
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