Well here we are and it's Easter again. How quickly has that come around? I think that Hot Cross Buns are the epitome of Easter foods, even more than a slow roasted leg of lamb or even my mini egg brownies.
Last year I made the dough of my Hot cross Bun's into a loaf but never got around to writing up the recipe. I had so many requests for the recipe I knew I must pop it into print. Happy Easter Jx
30g caster sugar
7g salt
10g easy action yeast
30g softened unsalted butter
150ml milk hand heat
80-90 ml water hand heat
1 tsp mixed spice
1 egg yolk
120G sultanas
*2 tbsp mixed peel paste
zest of an orange
4 tbsp plain flour
water to mix
1 egg
2 tbsp sieved apricot jam
In a free standing machine put the flour, spice, sugar, salt, and yeast mix together and make a well in the centre.
In a jug add the milk, egg yolk and water give a little stir, then pour into the flour mix, with the bread hook knead for 2-3 minutes then add the sultanas, orange zest, mixed peel paste and butter knead for another 6 minutes.
Add a little oil to the bowl, cover and leave to prove for one to two hours or until doubled in size.
Turn out the dough, knock back, knead for a minute. Then divide into 6 equal parts shape into roll shapes and pop into a 2lb lined loaf tin, cover with an oiled plastic bag, for about 60-80 minutes, until doubled in size.
Mix 4 tbsp flour with some water to a paste, spoon into a piping bag and pipe the crosses onto the buns.
Brush with a little egg wash and bake at 200˚c for about 22-30 minutes, mix the apricot jam with a little boiling water and brush over the bun loaf.
* For mixed peel paste blend a pot of mixed peel with 2 tbsp of boiling water until you have a paste, transfer into a sterile jar and store in the fridge.
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| Hot cross buns |
