HATCHING PLANS

February 28, 2017

BAKING HOT CROSS BUNS....

 

Wholemeal hot cross buns

 

(The addition of wholemeal flour makes these hot cross buns wholesome & nutty)

 

Makes 12 buns

 

250g strong white flour

200g strong wholemeal flour

1 tsp salt

3 tsp mixed spice

1 tsp cinnamon

4 tsp easy bake yeast

50g golden caster sugar 

110g currants

50g candied peel

50g butter, room temperature

150ml hand-hot milk

75ml hand-hot water

1 egg, beaten

                                                                                                                                                                                         FOR THE CROSSES

                                                                                                         75g plain flour

                                                                                                         5 tbsp water

 

                                                                                                         FOR THE GLAZE

                                                                                                         3 tbsp apricot jam

METHOD

 

1. SIEVE THE FLOUR, SALT, MIXED SPICE & CINNAMON INTO A BOWL AND & THE YEAST, SUGAR, CURRANTS & PEEL.

 

2.GIVE IT A QUICK STIR, THEN MAKE A WELL IN THE CENTRE & DROP IN THE BUTTER, FOLLOWED BY THE WARMED MILK & WATER, & THE EGG. MIX WELL WITH A WOODEN SPOON & THEN GO IN WITH YOUR HEANDS & KNEAD, ADDING A LITTLE MORE MILK IF THE MIX FEELS TOO DRY.

 

3. COVER THE BOWL WITH CLING FILM & LEAVE IN A WARM PLACE TO RISE FOR AROUND TWO HOURS, OR UNTIL IT HAS DOUBLED IN SIZE.

 

4. TURN IT OUT ONTO A FLOURED SURFACE & KNEAD IT BRIEFLY AGAIN, THEN DEVIDE IT INTO 12 PIECES. ROLL EACH INTO A BUN SHAPE IN YOUR HANDS & PLACE ONTO A BAKING TRAY LINED WITH BAKING PARCHMENT, LEAVING SPACE FOR EACH TO RISE. COVER WITH A TEA TOWEL & LEAVE TO RISE FOR A FURTHER 45 MINUTES OR SO, UNTIL DOUBLED AGAIN.

 

5. HEAT THE OVEN TO 220C/FAN200/425F WHILE YOU MAKE THE CROSSES. MIX THE FLOUR & WATER TO A THICK PASTE, SPOON INTO A PIPING BAG AND PIPE ON THE CROSSES. BAKE FOR AROUND 15 MINUTES.

 

6. MEANWHILE, HEAT THE APRICOT JAM IN A SMALL PAN & THEN SIEVE IT TO REMOVE PIECES OF FRUIT. REMOVE THE BUNS FROM THE OVEN, PLACE ON A WIRE COOLING RACK, & PAINT IMMEDIATELY WITH THE GLAZE. ALLOW TO COOL A LITTLE BEFORE EATING, OR COOL COMPLETELY & SPLIT & TOAST.

 

RECIPE & METHOD BY LIZ LEENDERTZ

 

 

 

 

 

 

 

 

 

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