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09 April 2007 @ 03:52 pm
Hot Cross Buns  
We made these on Friday to warm up for breakfast on Saturday morning. The recipe says to use currants, but I didn't have any so I used sultanas instead. I didn't bother with the crosses or the sticky glaze either. They were delicious even so.



4 cups (600g) plain flour
1 teaspoon mixed spice
60g butter, softened
1/2 cup (110g) caster sugar
1 x 7g sachet dried yeast
1/2 cup (80g) currants (or sultanas)
1/2 cup (125ml) warm water
1 cup (250ml) lukewarm milk, plus extra to glaze
1 egg, lightly beaten
1/3 cup (50g) self raising flour

Sticky Glaze

2 tablespoons warm water
1 tablespoon sugar
1/4 teaspoon gelatin

1. Sift plain flour, mixed spice, and 1 teaspoon of salt into a bowl. Rub in butter using fingertips, just until mixture resembles breadcrumbs. Stir in sugar, yeast and sultanas or currants.

2. Make a well in the centre of dry ingredients. Stir in warm water, milk and egg, gradually incorporating flour mixture until a soft dough forms. Turn onto a lightly flourd surface. Knead dough until smooth and elastic. Shape gently into a ball and place in a greased bowl. Turn over once so top of dough is greased.

3. Cover bowl with plastic wrap and a tea towel. Set aside to rise in a warm place for 1 to 1 1/4 hours, until doubled in size. (I turned the oven on and left it sitting on the open door.)

4. Lightly grease a baking tray. Turn dough out onto a lightly floured surface and gently pat out to 3cm thick. Cut into 14 pieces and gently shape each into a ball, keeping the top smooth as you shape. Place on prepared tray. Cover loosely with plastic wrap and a tea towel and set aside to rise in a warm place for 20-30 minutes, until doubled again.

5. Preheat oven to 200 degrees celsius, or 180 degrees if fan-forced. Brush buns with a little extra milk or a beaten egg. Combine self-raising flour and 1/4 cup water in a small bowl and mix until smooth. Spoon into a plastic bag, snip corner off and pipe crosses onto buns.

6. Bake buns for 15 minutes, until golden brown. Meanwhile, to make Sticky Glaze, stir together warm water, sugar and gelatin, until sugar dissolves. Brush hot buns with glaze and stand near open, turned-off oven for a few minutes, until glaze dries. Serve warm or toasted.
 
 
 
murun on April 11th, 2007 11:39 pm (UTC)
Haven't done them yet- too busy! I've got the ingredients lined up ready though. And for a toad in the hole. Mmmm.