Hot Cross Buns

March 30, 2018

 

 

  Yay easter is here! These buns are soft & spicy, moist & delicious. It is really nice to  make your own & the house smells fantastic.

 

I make my bread in a mixer with a dough hook. But you can use your hands & kneed the dough if you don’t have one. 

 

Measure the following into a bowl:

1 tsp dried yeast

1 T maltexo or other syrup

1 c white flour

1 c luke warm water

 

Mix together well & leave to prove, covered with a damp tea towel for 2 hours.

Remove the tea towel & add:

1 c white flour

½ c wholemeal of rye flour

1 T gluten flour

50 g butter or coconut oil

1 T honey or alternative

1 T molasses (2 T if vegan & omit the honey)

1 tsp cinnamon.

1 tsp mixed spice.

100 g raisons.

80 g dried cranberries.

 

Mix well with a dough hook on a medium speed for 5 minutes.

Prove until doubled in size covered with a damp tea towel, approx 2 hours.

Tip the dough out onto a floured surface. Cut the dough in half, then each half into six. Lightly kneed into balls. Butter a 20 x 30 cm roasting tray.

Line buns up 3 x 4. Cover with a damp tea towel & prove for an hour & a half.

Heat your oven to 200 deg C.

When your buns have doubled in size, make you cross mix together:

1 heaped T flour

1 heaped tsp cornflour or custard powder

1 ½ T water or milk

 

Use a teaspoon to carefully pour lines in one smooth motion from one end to the other lengthways. Then again width ways over each bun. You could also use a piping bag. Bake for 30 minutes until golden brown.

Remove the buns from the oven & the tray onto a cooling rack. Then brush the tops with runny honey.

 

Happy Bun Day! 

 

 

 

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