Tag Archives: yeast

Hot Cross Buns for Dummies (Even I can do it!)

21 Apr

Hot cross buns

Hot cross buns

One a penny

Two a penny

Hot

Cross

Buns

We’re going to our friends’ house for the Easter long weekend and as a thank you gift, I thought I’d make Hot Cross Buns.

One small problem…. I’ve never made Hot Cross Buns before. As soon as I see the ingredient ‘yeast’ and the instruction ‘knead’, I freak out.

I did, however, find this relatively simple recipe which seemed to produce some yummy (never mind slightly ‘rustic’ looking) buns. You don’t need to have advanced cooking skills, just a bit of time to allow the dough to rise twice.

Check out this video which teaches you how to knead dough: http://www.youtube.com/watch?v=M9KX4KFBj5w

Give it a go! If I can do it, you certainly can!

HOT CROSS BUN RECIPE
(Recipe from http://www.taste.com.au)

Makes
12 – 16 (depending on how big you like them!)

INGREDIENTS
4 cups plain flour
2 x 7g sachets dried yeast
1/4 cup caster sugar
4 teaspoons mixed spice (or to taste)
pinch of salt
1 1/2 cups currants
40g butter
300ml milk
2 eggs, lightly beaten

FLOUR PASTE
1/2 cup plain flour
4 to 5 tablespoons water

GLAZE
1/3 cup water
2 tablespoons caster sugar

METHOD
1) Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture.

2) Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.

3) Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.

4) Line a large baking tray with non-stick baking paper. Flatten out dough down to its original size. Knead on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C.

5) Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through. (**I made mine too runny by adding a little too much water. Make sure it is thick).

6) Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.

Notes
These buns are best eaten on the day they are made. Otherwise, freeze for up to 7 days. To defrost in microwave, place 1 hot cross bun onto a sheet of paper towel. Heat, uncovered, for 45 to 50 seconds on MEDIUM-LOW (DEFROST) (30%) power. Stand for 1 minute.

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