Hot Cross Buns
:: Megann's Kitchen ::
4½ cups plain flour
1/3 cup of caster sugar
2 tsp dried yeast
1 tsp allspice
1 tsp ground cinnamon
1 ½ cups (225 grams) sultanas
100 grams of candied mixed peel, finely chopped
1 orange rind, zested with a microplane
pinch of sea salt
1 ½ cups milk
¼ cup cream
90 grams unsalted butter, cubed
1 large egg
½ cup flour
2 TBS caster sugar
water- enough to form a thick, smooth paste
¼ cup water
¼ cup caster sugar
½ tsp mixed spice or cinnamon (I do two shakes of each)
:: Gently warm the milk, cream & butter over a low heat, stirring constantly until the butter is melted. Turn off the heat & sit for 15-20 minutes. When ready to add the milk mixture to the below flour mixture, whisk the egg.
:: Combine flour, sugar, yeast, spices, sultanas, mixed peel, orange rind & sea salt into a large bowl.
- Make a well in the centre of the flour mixture and add milk mixture. Stir then turn out onto a well floured workbench & knead for 10 minutes until smooth or
- Use your KitchenAid Artisan Stand Mixer with the dough hook attachment: place all the above flour mixture ingredients into the bowl & gradually add the milk mixture. Mix for about 5 minutes & you will notice that as the gluten in the dough activates, it will start to work its way up the dough hook. Finish with a 3 minute knead on the workbench until smooth while adding more flour if required.
:: Place the large ball of dough in a lightly oiled bowl, cover with cling wrap & place in a warm part of the house for at least an hour or until it has almost doubled in size.
:: ‘Knock back’ the dough & cut into 16 equal pieces (half/half/half/half). Knead each piece into a ball, place in a lightly greased & lined 22cm square cake pan, cover with either a damp tea towel or cling wrap, & again stand in a warm place until, once again, almost doubled in size.
:: Preheat oven to 220°C. Combine flour, caster sugar & water in a small bowl to make a thick, smooth paste. Place into a piping & snip off the corner. Pipe lines down the centre of each row of your prepared buns in order to form a cross. Bake for 10 minutes then reduce the oven to 200°C & bake for another 10-15 minutes until a warm golden colour. The trick here is they should sound hollow when tapped.
:: While your hot cross buns are in the oven, prepare your glaze. Place water, sugar & spices in a saucepan over medium heat, stirring until the sugar dissolves. Bring to the boil, reduce the heat & simmer for a further 3-4 minutes, then take off the heat. Brush glaze over the buns freshly out of the oven, then cool on a wire rack.
|:: the ingredients prepared & ready to bake ::|
|:: good dough rising ::|
|:: 'just glazed' hot cross buns straight out of the oven ::|