Tuesday, 20 March 2012

Hot cross buns

For the dough
450g strong white flour,plus some for dusting
2 x 7g sachets easy-blend yeast
50g caster sugar
150ml warm milk
1 egg,beaten
50s unsalted butter,melted,plus some for greasing
oil,for greasing
Spices
1tsp ground cinnamon
1/2tsp mixed spice
1/4tsp grated nutmeg
100g currants
To decorate
4tbsp plain flour
2tbsp granulated sugar

Put the flour,yeast,caster sugar and 1tsp salt into a large mixing bowl with the spices and dried fruit and mix well.Make a well in the centre and pour in the warm milk,50ml warm water,the beaten egg and melted butter.Mix everything together to form a dough-start with a wooden spoon and finish with your hands.If the dough is to dry,add a little more warm water;if it's too wet,add more flour.Knead in the bowl or floured surface until dough becomes smooth and springy.Transfer to a clean,lightly greased bowl and cover loosely with a clean,damp tea towel.Leave in a warm place to rised and doubled in size.Tip the dough onto a lightly floured surface.Knead for a few secs,then divide in to 12 even portions.Shape into smooth rounds and place on a greased baking tray,leaving some room for the buns to rise.Use a small,knife to score a cross on the top of each bun,then cover with a damp tea towel again and leave in a warm place to prove for 20 mins,until doubled in size again.Heat oven to 200c,180c fan,gas 6.When the buns are ready to bake,mix the plain flour with just enough water to give a thick paste.Spoon into a piping bag and pipe a white cross into the crosses you cut earlier.Bake for 12-15mins until golden.While warm melt the granulated sugar with 1tbsp water in a pan,and brush over the buns.

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