Monday, 26 March 2018

Hot Cross Buns

A sweet, spicy and fruity bun that is popular during the Easter festivities but can also be enjoyed with family and friends all year round. 


·         500g (16oz) quality strong bread flour and a little extra for dusting
·         7g sachet of dried yeast
·         1½tsp of salt
·         75g (3oz) caster sugar
·         315ml (11oz) mixed milk and warm water
·         170g (6oz) juicy sultanas
·         zest of two small oranges
·         60g (2oz) mixed peel
·         2tsp of ground cinnamon
For the cross piping
·         75g (3oz) plain flour
·         1tbsp of caster sugar
For the glaze
·         2tbsp of caster sugar


Sift the bread flour, caster sugar and salt together in a bowl then mix in the yeast. Gradually add the mixed milk and warm water and mix to achieve a pliable dough. Lightly flour a work surface then tip out the dough and knead for 5-6 minutes until smooth and elastic.
Carefully mix the peel, orange zest, sultanas and ground cinnamon into the dough and make sure they are evenly distributed. Then leave to rise in the bowl for an hour.
Lightly grease a large baking sheet and then pull off 85g pieces of the dough and make them into balls. Place the balls onto the baking sheet, evenly spaced apart and allow to prove for another hour.
Preheat the oven to gas 8, 230°C, fan 210°C.
Make the flour piping by combining the plain flour, tablespoon of caster sugar and 80ml of water and blend until the mixture is smooth. Transfer to a piping bag and with a small plain nozzle and pipe a cross over the top of the buns when they are ready for the oven.
Bake the buns for 15 minutes at 230°C then turn the oven down to gas 6, 200°C, fan 180°C, cover with foil and bake for a further 10 minutes
While the buns are cooking, heat 2tbsp of water and sugar for the glaze until all the sugar is dissolved. Brush over the buns when they are just out of the oven.
Allow to cool for 10-15 minutes and serve warm. The buns can also be sliced in half, toasted and served with butter.

--Recipe taken from Tesco Real Food--

No comments:

Post a Comment