Hot Cross Buns
When I make these I soak my fruit - it makes the bun so moist and moorish - though very rich and heavier than the commercial variety. I don’t really have a favourite recipe for these so I recommend your favourite recipe and simply soak your fruit in some rum or brandy overnight and add it in to your recipe Here is my tweaked version of a Donna Hay recipe
- 8 g sachet of active dry yeast
- 1/2 cup caster suagr
- 1 1/2 cups milk
- 4 1/2 cups plain flour - sifted a couple of times
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
- 50 g unsalted butter melted
- 1 egg
- 1 1/2 cups of your favourite fruits/peels macerated overnight with brandy 🙂
- 1/2 cup flour
- 1/3 cup water
- 1 Tbs water
- 2 tsp gelatin powder
- 1/2 cup sugar
- 1 Tbs water
Lightly grease a square cake tin and line with baking paper
Warm your milk a little and add to the yeast and 2 tsp sugar. Stir and leave to rest for 5 minutes. The mixture will bubble.
In a stand mixer add flour, nutmeg, cinnamon, butter, egg, sugar and soaked fruit. Mix with a dough hook attachment and slowly pour in the yeast mixture. Let the machine knead the mixture for 5-6 minutes until a smooth dough has formed.
Place the warm dough into a lightly oiled glass or ceramic bowl. Cover with a damp tea towel and place in a warm spot for 1 hour.
Divide the dough into 8 - 12 sections depending how large you like your hot cross buns!
Roll the dough into balls and place inside the prepared cake tin allowing them to touch each other.
Cover with the damp teatowel and set aside for another 20-30 minutes to rise again
Turn your oven on to 200C.
Combine the extra flour and water in a bowl and mix so there are no lumps. Pop the mixture into a zip lock bag and snip off one corner with scissors.
When the buns are ready to cook, pipe a cross onto the top of each bun.
Bake for 30 minutes until golden.
Place the water and gelatin powder into a small bowl to dissolve the gelatin.
Place the sugar and touch of water into a saucepan and cook stirring to dissolve the sugar.
Tip: Use a pastry brush and a touch of water to brush the sugar away from the sides of the saucepan and back into the melting sugar - this stops sugar crystals forming.
The mixture will turn white and then turn clear at which point you can add the gelatin mixture and cook a further couple of minutes.
Make the glaze around 5 minutes before the buns come out of the oven
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