Tuesday, March 31, 2009

Hot cross buns

Since Easter is on its way I thought I'd try my hand at some Hot Cross Buns. Especially since they arent very common over here in the US.

The buns are supposed to be something to do with the cross and are traditionally served on Good Friday.

I referred to my trusted Dairy Book of Home Cookery, which my mum bought from the milkman years and years ago.

Hot Cross Buns
Preparation 1 1/4 hrs plus rising
Cooking 25 mins

450g (1 lb) bread flour
50g (2oz) superfine sugar
25g (1 oz) fresh yeast or 20ml (4 tsp) dried yeast
150ml (1/2 cup, 1/4 pint) milk, warm
60ml (4 tbsp) warm water
1 tsp salt
1 tsp mixed spice
1/2 tsp cinnamon
100g (4oz) currants
50g (2oz) chopped mixed peel
50g (2oz) butter, melted
1 egg, beaten
50g (2oz) sugar
45ml (3 tbsp) milk

Place 100g flour in bowl with the caster sugar.
Mix the yeast with the milk and the water, leave to stand until frothy.
Mix the two together and leave for 20-30 mins until frothy.
Meanwhile, combine the dry ingredients. Add the frothy mixture, egg and butter and then knead together for around 5 mins until dough is smooth.
Place in a bowl and cover until doubled in size.
While dough is rising, mix some flour with water and make into crosses for the top of the buns.
Lightly knead and shape into 12 buns, leave to rise for a further 30 mins.
Cut crosses in the tops, top with the flour crosses and bake at 220c, 425f, gas mark 7 for 20-25 mins.
Make glaze by melting sugar in milk in a saucepan, boil for a couple of minutes.
Brush onto hot buns twice.
Eat while warm, or reheat, slice in half and serve with butter.


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