Just packed up our Christmas Tree & it's already Easter!
Every year we sample Hot Cross Buns from different bakeries.
Have you ever?
“Raisin Free Buns”, Choc chip Buns! Really?
Everywhere...
When you don’t read, grab some buns,
salivate all the way home, slice one open & complain about the lack of
flavour and fruit...
Only to be reminded by your 12 year old “Mom! the label says raisin free buns"
Only to be reminded by your 12 year old “Mom! the label says raisin free buns"
Well that was motivation enough for me….
Hot Cross
Buns – Sweet & Sticky (Makes 12-13 Buns)
4 ½ C Cake Flour
1 t Salt
8 T Sugar
8 T Sugar
3 t Ground
Mixed Spice
2 t Ground
Cinnamon
1 t Ground
Nutmeg
45 g (3T) Margarine
Zest
of 1 Lemon/Orange
1 pkt (10 g) Instant
Yeast
1 Egg
375 ml (1 ½ C) Water
1 C Dried
Fruit (Raisins & Sultanas/Cake Mix)
Topping:
30 ml (2 T) Cake Flour
Sunflower
Oil
15 ml (1T) Golden
Syrup (Heated)
Step 1:
- Sieve Flour, Salt, Ground Mixed Spice, Cinnamon & Nutmeg into a large mixing bowl.
- Rub Margarine into your flour mixture.
- Make a well in the center. Add Sugar, Zest & Yeast.
- In a jug, mix Egg & Water.
- Add to flour mixture & knead into a soft, pliable dough for 5 – 10 minutes.
- Add Dried Fruit & knead for a further 5 minutes.
- Grease the sides & lid of your bowl with a bit of oil. Close & set aside in a warm place for 1 hour.
- Preheat your oven to 180 degrees Celsius or Gas Mark 4.
- Grease a baking sheet pan.
Step 2:
- Divide your dough into 12 or 13 equal pieces.
- Roll into balls, place onto greased baking sheet pan, cover with cling wrap & set aside for 30 minutes.
Step 3:
- For the Cross Topping: Mix Flour & enough Oil to form a soft runny mixture. Remove cling wrap, drizzle cross over your buns.
Step 4:
- Place into the oven for 15 – 20 minutes.
Step 5:
- Remove buns from the oven.
- Warm the Golden Syrup & brush over your Hot Cross Buns.
- Allow to cool.
I will Now be singing: 1 a Penny, 2 a Penny, Sweet & Sticky Hot Cross Buns…
Love C