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    Friday, April 06, 2012

    The Best Hot Cross Buns - Finger Lickin Good

    I am re-posting this recipe as it is Good Friday and I am making buns for breakfast.
    I have done something different, which could be worth trying.
    I didn't have any candied peel so I made my own go here to find out how to do it. 
    Then for the bun glaze I used the syrup that I candied the peel in.
    Just add 1 tsp gelatine to 2 tablespoons of cold syrup
    Gently bring to the boil and then brush over hot buns
    What a great idea
    They are very sticky but fabulous
    Back to the original post
    Easter this weekend. Can't have Easter without Hot Cross Buns.
    So I have been making Hot Cross Buns over the last week and think I have now cracked a really good recipe. I would like to give credit to someone but I can't find the recipe I used. I have made some changes so I guess that means it is mine now.
    I also tried a recipe from Paul Hollywood which I found on The Good Food Channel but it was not as easy. His was more of a bread, this is a bun, The aroma in the kitchen while they are proving and cooking... irresistible.
    So here we go my take on Hot Cross Buns.

    4 teaspoons (14g) dry yeast
    1/3 cup (75g) caster sugar
    1 cup (250ml) warm milk
    4 cups (600g) plain flour
    2 teaspoons mixed spice
    2 teaspoons ground cinnamon
    1 & 1/2 teaspoons 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 (For Crosses)
    1/4 cup (35g) plain flour
    2 teaspoons caster sugar
    2 tablespoons cold water, approximately

    1 tablespoon caster sugar
    1 teaspoon powdered gelatine
    1 tablespoon water


    Combine the yeast with one tablespoon of the sugar and all of the milk 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.

    Sift the flour, spices and salt into a large bowl;
    Rub in the butter.
    Stir in the remaining sugar, fruit, yeast mixture, egg and enough water to make a soft dough.
    It took a couple of extra tablespoons of water to get a nice 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.

    Turn the dough onto a lightly floured surface and knead for about 10 minutes
    When you knead push the dough out to stretch it
    Then pull it back over and in
    Turn over and keep going till it is smooth and elastic

    Divide the dough into 16 portions;

    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 deg C (200 deg C fan-forced).

    To make crosses
    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.

    Bake the buns for about 15 minutes or until buns sound hollow when tapped.
    (I think I took them out after 12 minutes... they could have done with a little more time)

    Meanwhile, combine all ingredients in a small pan and stir over low heat, without boiling,
    until the sugar and gelatine are dissolved.
    Transfer the buns to a wire rack and brush the tops with the Glaze.

    Voila, Just a pat of butter. Happy Easter Everybody.

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