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Hot cross buns recipe

Glazed with honey

Elements

  • 200 ml semi-skimmed milk
  • fifty five g unsalted butter
  • two x 7 g sachets of dried yeast
  • 455 g sturdy bread flour , plus added for dusting
  • one teaspoon mixed spice
  • 1 teaspoon cinnamon
  • one total nutmeg , for grating
  • fifty five g caster sugar
  • two balls of stem ginger
  • 1 massive totally free-variety egg
  • 2 tablespoons plain flour
  • 55 g sultanas or raisins
  • 30 g dried cranberries
  • two tablespoons mixed peel
  • runny honey

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  1. Include the milk and 50ml water to a modest pan and location more than a minimal heat for a number of minutes, or right up until somewhat warm – you should be able to dip your finger in without scalding it.
  2. Include the butter to a separate pan and location more than a low heat for a few minutes, or until melted, then set aside.
  3. Transfer the warmed milk mixture to a medium bowl and stir in the yeast.
  4. Sift the flour into a massive bowl, then include 1 teaspoon of sea salt, the spices, a couple of good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.
  5. Make a properly in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and include it to the bowl.
  6. Making use of a fork, mix effectively right up until you have a rough dough, then transfer to a clean flour dusted function surface and knead for around ten minutes, or until finally soft and springy.
  7. Return the dough to a flour-dusted bowl, cover with a damp tea towel and depart to prove in a warm location for at least an hour, or until doubled in size.
  8. Transfer the dough to a clean flour dusted operate surface. Knock the air out by bashing it with your fist, then sprinkle in excess of the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.
  9. Preheat the oven to 190C/375F/Gasoline five. Grease and line a huge baking tray.
  10. Divide the dough into twelve equal pieces and roll every single into a ball, evenly spacing them out on the tray as you go.
  11. Cover with the tea towel and depart in a warm location for a more 30 minutes, or till doubled in size.
  12. Place the plain flour and two tablespoons water into a small bowl and mix to a thick paste.
  13. Gently pat down the risen buns then use the batter to meticulously trace a cross over the leading with a piping bag or spoon.
  14. Place the buns into the preheated oven for 15 to twenty minutes, or right up until golden brown.
  15. Transfer to a wire cooling rack, brush in excess of a tiny honey to glaze, then depart to amazing.
  16. Slice open the sticky sizzling cross buns, spread with a little butter and serve – delightful

• Swap the raisins and dried cranberries for your favourite dried fruit, if you choose – when I fancy a adjust, I love chopped dried apricots or sour cherries.

• If you want to maintain the buns pretty and fresh for longer, soak the dried fruit in fruit juice for a couple of hrs beforehand.

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