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HOT CROSS BUNS RECIPE BY TALLYRAND

Easter again!

Hot Cross BunsIts 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.

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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

Tallyrand
Recipe from professional
Chef Tallyrand

Email Hub-UK : info@hub-uk.com