|
| HOT
CROSS BUNS |
RECIPE
BY TALLYRAND |
 |
Easter
again!
 Its
Easter time again which means it is the time for chocolate
eggs, bunnies and Hot Cross Buns. Making your own Hot
Cross Buns is easy and so much fun, especially if you
involve children. Not to mention of course they are
going to taste so much better than the store bought
variety.
Taking
your frustrations out while kneading the dough, that
waft of yeast fermenting, the wonderful aroma of the
baking process will be sure to get the mouth watering,
the taste buds tingling, eager eyes awaiting and impatient
children with expectations high of having the first
one the moment the oven door is opened!
No
fancy equipment is needed and the proving can be done
in the warming drawer of your oven or even the hot water
cupboard.
Ingredients
for Hot
Cross Buns
| strong
bakers flour |
500
|
gm |
| butter
(room temperature) |
125
|
gm |
| milk
and water mix |
300
|
ml |
| castor
sugar |
50
|
gm |
| ground
cinnamon |
1/2
|
tsp |
| ground
ginger |
1/2
|
tsp |
| ground
nutmeg |
1/2
|
tsp |
| ground
cloves |
1/2
|
tsp |
| fresh
yeast |
20
|
gm |
| egg |
2
|
pc |
| currants |
50
|
gm |
| sultanas |
50
|
gm |
| mixed
peel |
25
|
gm |
| sugar |
100
|
gm |
| water |
125
|
ml |
How
to make Hot
Cross Buns
- Sieve
the flour three times
- Melt
the butter in the milk, with the sugar and spices,
allow cool to blood temperature (when a clean finger
is place in it should feel neither warm nor cold
- Add
the yeast and stir until thoroughly dissolved
- Add
half the flour mixture and stir to a batter, leave
in a warm place (must not be higher than 40ºC)
until fermented
- Beat
in the eggs, add the fruits and enough of the remaining
flour to form a soft, slack dough, knead for 10 minutes
- Cover
with a damp cloth and prove to twice its size
- Knock
back and mould into buns
- Place
on greased and floured tray, (or large cake tin, loaf
tin etc) allowing enough room for the increase in
size and prove again until doubled in size
- Bake
at 200ºC for 15 minutes, remove from oven
- Mix
a little extra flour with water to form a paste (this
must not be too runny a consistency) and pipe this
onto the buns to form a cross
- Place
back in the oven for a further 5 minutes
- Remove
from oven and place on cooling rack and brush with
glaze
- For
the glaze, simmer together the sugar and water until
a light syrup is obtained
Chef's
Tip for Hot
Cross Buns:
Adjust
spices and fruit amounts to suit your own taste.
Fresh
yeast may be replaced with 6 tsp of 'Surebake' yeast
or 3 tsp of dried yeast when making your Hot Cross
Buns
Enjoy
and bon appetit . . . . .
|
Chef's
terminology:
|
| |
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
| |
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
| |
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
| |
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
|
Recipe
from professional
Chef Tallyrand
Email
Hub-UK : info@hub-uk.com
|
