Hot cross buns are traditionally eaten on Good Friday, but these taste so good that you will want to start eating them sooner.
Hot Cross Buns
100 grams of butter, melted (BUTS)
1 cup of milk
½ cup of hot water
1 teaspoon of vanilla essence (ESSVANP500)
½ cup of brown sugar (SUGB1)
30 grams of active yeast (YEASTFSO)
4 cups of strong bread flour (FLOURV20)
1 teaspoon of ground nutmeg (NUTMEG)
1 tablespoon of mixed spice (SPICEMP)
1 teaspoon of salt (SALTI1)
¼ cup of mixed peel (PEELM1)
½ of raisins (RAIS1)
½ cup of crystallised ginger, finely chopped (GINGCRY500)
½ cup of date syrup (DATESYR)
1 cup of flour (FLOSC)
25 grams of butter (BUTS)
½ cup of water
Whisk together butter, milk, hot water, egg, vanilla essence, brown sugar and yeast in a bowl.
In your mixer bowl combine flour, nutmeg, mixed spice, and salt.
Attach your dough hook to your mixer and add wet mixture to the flour. Place on a slow speed.
Once the dough has come together you may need to add a little more flour. The dough needs to be firm and not easily stick to your hands.
Mix for 8 minutes in your mixer. (Alternatively you can knead by hand for 8 to minutes until dough is elastic and satiny).
Roll dough into a ball, place in a bowl and cover with cling film. Leave to prove in warm place until it has doubled in size.
Mix together your peel, ginger and raisins. Once the dough has doubled in size knead through your fruit.
Separate the dough into 3 equal balls, then divide each one into 8.
Roll each into a ball, and evenly place onto your baking tray and leave to prove until doubled in size.
Preheat your oven to 190C on bake setting.
While proving make your crosses. Mix together flour and water until a thick paste is formed.
Place in a piping bag. Once dough has risen pipe your crosses on.
Put buns in the oven and cook for 8 - 10 minutes until golden brown.
Heat up your date syrup by placing it in the microwave for 45 seconds.
Once the buns come out of the oven brush the syrup on.
Best eaten immediately with lashings of butter. Can be stored in an airtight container for up to two days.
Ingredients you can buy here:
|Product Code||Title||Price||Add to Lists||Add to Order||In Stock|
|BUTS||Butter salted rolling meadow||$0.00|
|ESSVANP500||Vanilla natural essence hansells||$0.00|
|FLOURV20||Flour strong westons victory||$0.00|
|NUTMEG||Nutmeg ground essente stand up pouch||$0.00|
|SPICEMP||Spice mixed small pottle||$0.00|
|DATESYR||Date syrup squeeze bottle||$0.00|
|FLOSC||Flour standard champion||$0.00|