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Don’t you love this time of year. The weather is just starting to change. I wake up to crisp cool mornings and during the day it is warm enough to swim. And I love Easter. I love the colours and the bunnies and of course the chocolate. Anyone would think I was five.

This year for the first time I have baked hot cross buns. Every Easter I have tried different treats. Last year was Easter cupcakes.  I  ended up selling quite a few of those and they were a big hit! I am hoping that the hot cross buns will be just as popular. I have made two batches the first one I followed the recipe exactly and now I have made the mixture without any fruit as I am giving it to someone who doesn’t like dried fruit. I started thinking why do hot cross buns have only fruit or recently chocolate chips in them? I am going to suggest lemon hot cross buns and orange and perhaps white chocolate and ginger?

The history behind the hot cross bun is very interesting, and they were surrounded by many superstitions. One such tale was that you could keep a hot cross bun until the following year and it would not spoil. Don’t try that with this recipe! This little bun certainly have been around for quite some time. Follow the link if you would like to read more about hot cross buns 

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I followed the recipe from the Women’s Weekly site

Recipe

INGREDIENTS

4 teaspoons (14g) dry yeast

1/3 cup (75g) caster sugar

1 cup (250ml) warm soy milk or water
4 cups (600g) plain flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
80g butter, chopped
1 cup (160g) sultanas
2 tablespoons finely chopped mixed peel
1 egg, beaten lightly
1/3 cup (80ml) warm water, approximately
FLOUR PASTE
1/4 cup (35g) plain flour
2 teaspoons caster sugar
2 tablespoons cold water, approximately
GLAZE
1 tablespoon caster sugar
1 teaspoon powdered gelatine
1 tablespoon water

 

METHOD

1. Combine the yeast with one tablespoon of the sugar and all of the soy milk or water in a small bowl; whisk until the yeast is dissolved. Cover the bowl and stand in a warm place (on the door in front of a very slow oven is ideal) for about 10 minutes or until the mixture is frothy.

IMG_60122. Sift the flour, spices and salt into a large bowl;  Stir in the remaining sugar, fruit, yeast mixture, egg and enough water to make a soft dough. Cover the bowl with oiled plastic wrap and stand in a warm place for about one hour or until mixture is doubled in size.
IMG_6010IMG_60133. Turn the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. Divide the dough into 20 portions; quickly knead each portion into a ball. Or, place hand over the dough and using a circular motion, roll the dough into a ball. Place the balls, almost touching, on a large greased oven tray. Stand in a warm place for about 20 minutes or until dough is almost doubled in size. Preheat the oven to 220°C (200°C fan-forced).
IMG_60144. FLOUR PASTE: Sift flour and sugar into a small bowl; gradually stir in enough water to make a smooth thick paste. Place the Flour Paste into a resealable plastic bag and snip a tiny piece off one corner. Pipe crosses onto the buns.
5. Bake the buns for about 15 minutes or until buns sound hollow when tapped.
6. GLAZE: Meanwhile, combine all ingredients in a small pan and stir over low heat, without boiling, until the sugar and gelatine are dissolved.
7. Transfer the buns to a wire rack and brush the tops with the Glaze.Cooked buns suitable to freeze. Glaze suitable to microwave.IMG_6015IMG_6026

 

 

 

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