Hot Cross Buns

by Sue
(New York)

A  tasty bread traditionaly eaten on the Friday before Easter

A tasty bread traditionaly eaten on the Friday before Easter

BUN DOUGH:


150ml milk

50g butter

Zest of 1 orange

1 clove 2 cardamom pods

400g bread flour

1 packet easy-blend yeast (7g)

125g mixed dried fruit

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 egg


EGG WASH:

1 egg, beaten with a little milk

PASTRY CROSSES

3 tablespoons plain flour

½ tablespoon caster sugar

2 tablespoons water


SUGAR GLAZE:

1 tablespoon caster sugar

1 tablespoon boiling water


METHOD Serves: Makes 16

Heat the milk, butter, orange zest, clove and cardamom pods in a saucepan until the butter melts, then leave to infuse. I have gone rather cardamom mad recently, but this short aromatic infusion gives a heavenly scent to the little fruited buns later.


Measure the flour, yeast and dried fruit into a bowl and add the spices. When the infused milk has reached blood temperature take out the clove and cardamom pods, and beat in the egg. Pour this liquid into the bowl of dry ingredients.


Knead the bowl either by hand or with a machine with a dough hook; if it is too dry add a little more warm milk or water. Keep kneading until you have silky, elastic dough, but bear in mind that the dried fruit will stop this from being exactly satin smooth.


Form into a ball and place in a buttered bowl covered with clingfilm, and leave to prove overnight in the fridge.


Preheat the oven to gas mark 7/220C. Take the dough out of the fridge and let it come to room temperature.


Punch the dough down, and knead it again until it is smooth and elastic. Divide into 16 balls and shape into smooth round buns. I wouldn't start worrying unduly about their size: just halve the dough, and keep halving it until it's in eight pieces, and use that piece to make two buns. Or just keep the dough as it is, and pinch off pieces slightly larger than a ping pong ball and hope you end up with 16 or thereabouts. Not that it matters.


Sit the buns on a baking parchment or Bake-O-Glide-lined baking sheet. Make sure they are quite snug together but not touching. Using the back of an ordinary eating knife, score the tops of the buns with the imprint of a cross. Cover with a teatowel and leave to prove again for about 45 minutes - they should have risen and almost joined up.


Brush the buns with an egg wash, and then mix the flour, sugar and water into a smooth, thick paste. Using a teaspoon, dribble two lines over the buns in the indent of the cross, and then bake in the oven for 15-20 minutes.


When the hot cross buns come out of the oven, mix the sugar and boiling water together for the glaze, and brush each hot bun to make them sweet and shiny.


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