Wednesday, April 1, 2015

Hot cross buns

Hot cross buns
Makes about 15 buns

You will need
For the buns
4 cups self raising flour
6 Canderel sticks
2 T mixed spice
Large pinch of salt
1 sachet yeast (1 ½ T)
100g cold butter, cubed
1 cup (125g) sundried fruit cake mix (or 1 ½ cup if you like more fruit, 
it’s harder to roll the dough, but well worth it)
2 T (25g) candied citrus peel
Fresh zest of one orange
1 large egg, lightly beaten
1 cup warm milk
For the crosses
1 cup self raising flour
± ¼ cup milk
For the galze
2 T fine apricot jam
A splash of boiling water

How to make it
For the buns
Sift together the flour, Canderel, mixed spice and yeast.
Add the butter cubes and work through the flour using your hands, rubbing the butter to combine with the flour to form a grainy consistency.
Using a wooden spoon, stir in the fruit mix, citrus peel and fresh orange zest.
Add the egg and stir through.
Add the milk and stir until combined.
Tip the mixture onto a floured surface and knead for 10 to 15 minutes until the dough reaches an elastic and silky consistency, gathering up any fruit that may fall out as your kneading.
Place the dough in an oiled bowl and rub the exposed dough with a little oil (this is to prevent a crust from forming). Wrap with cling film and leave in a warm spot for an hour or two until the dough has doubled in size.
Once the dough has risen, remove the cling film and punch it down.
Divide the dough into 15 buns (about 75g each or ¼ cup size) and roll them into balls on a floured surface (remember that your buns are homemade, so they can look a little rustic).
Oil a baking tray and place the buns on the tray, about 2cm apart. Cover (not wrap) with cling film or a clean damp cloth and allow to stand for another hour.
Pre-heat the oven to 200°C.
For the crosses
Mix the milk with the flour bit by bit to form a thick sticky paste (don’t make it too runny).
Use a piping bag or squeeze bottle with a small nozzle to pipe crosses over each bun.
Bake for 15 – 20 minutes on the middle shelf until the buns are golden.
For the galze
Mix the apricot jam with a little boiling water to dissolve it.
Once the buns come out of the oven, paint the glaze over the top of each bun and allow to cool for 5 minutes.
Remove and cool on a drying rack.
Best served toasted with butter.

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