Have you noticed that when you go grocery shopping at this time of year all the stores are full of different varieties of Hot Cross Buns? I've seen so may types out there: traditional, plain, wholemeal, choc-chip, chocolate, chocolate & choc-chip, mocca (coffee & choc-chip), blueberry (??) and would you believe I even saw a savoury one! I guess some bakers imagination s run riot at times.
Anyway, with all these "interesting" varieties out there I thought I'd make my own Hot Cross Buns. I based this recipe from British Food by Mark Hix. This is a half portion that makes 10 buns.
Ingredients:
325g strong plain flour (I used tipo 00)
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground mixed all spice
1/4 tsp fresh ground mace
1/4 tsp salt
33g caster sugar
45 g butter
1/2 sachet dry yeast
100ml warm milk
100ml boiling water
1/2 large beaten egg
50g raisins or sultanas
33 g mixed candied peel
To finish
The other 1/2 of the beaten egg
20g plain flour
Few drops of almond extract (I used bitter Almond)
33g caster sugar
Method
Sift flour, spices & salt into a mixing bowl.
Add sugar & rub in the butter.
Add the dried yeast.
Add the milk, water & egg & mix to a soft dough.
Turn out onto a lightly floured surface & knead for about 10 minutes.
(At this stage I let my dough rise in a covered bowl till it had doubled in size - but the recipe doesn't state to do this, so you can skip it).
Add the dried fruit and knead in.
Roll into a long sausage shape & cut into 10 discs and shape into buns (I couldn't count - I made 9).
Place on to a baking sheet lined with grease proof paper, at least 2cm apart.
Cover with cling wrap & leave them to prove for about 30min.
Preheat the oven to 230c.
After they have risen, remove the cling wrap & buns with the remaining beaten egg.
Mix the flour, almond extract & a little water to form a thick paste.
Pipe this paste over the buns to form the x.
Bake in the oven for about 15min then transfer to a wire rack.
While they are still warm, dissolve the caster sugar in a little water & glaze the buns and leave to cool.
I like to eat them while they are still warm, dripping with melted butter
Yes my buns did end up looking almost identical to the picture in the book.
Anyway, with all these "interesting" varieties out there I thought I'd make my own Hot Cross Buns. I based this recipe from British Food by Mark Hix. This is a half portion that makes 10 buns.
Ingredients:
325g strong plain flour (I used tipo 00)
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground mixed all spice
1/4 tsp fresh ground mace
1/4 tsp salt
33g caster sugar
45 g butter
1/2 sachet dry yeast
100ml warm milk
100ml boiling water
1/2 large beaten egg
50g raisins or sultanas
33 g mixed candied peel
To finish
The other 1/2 of the beaten egg
20g plain flour
Few drops of almond extract (I used bitter Almond)
33g caster sugar
Method
Sift flour, spices & salt into a mixing bowl.
Add sugar & rub in the butter.
Add the dried yeast.
Add the milk, water & egg & mix to a soft dough.
Turn out onto a lightly floured surface & knead for about 10 minutes.
(At this stage I let my dough rise in a covered bowl till it had doubled in size - but the recipe doesn't state to do this, so you can skip it).
Add the dried fruit and knead in.
Roll into a long sausage shape & cut into 10 discs and shape into buns (I couldn't count - I made 9).
Place on to a baking sheet lined with grease proof paper, at least 2cm apart.
Cover with cling wrap & leave them to prove for about 30min.
Preheat the oven to 230c.After they have risen, remove the cling wrap & buns with the remaining beaten egg.
Mix the flour, almond extract & a little water to form a thick paste.
Pipe this paste over the buns to form the x.
Bake in the oven for about 15min then transfer to a wire rack.While they are still warm, dissolve the caster sugar in a little water & glaze the buns and leave to cool.
I like to eat them while they are still warm, dripping with melted butter
Yes my buns did end up looking almost identical to the picture in the book.
3 comments:
My weight is almost back to normal. I can start thinking about baking again. :)
I think they look even better Mike!
Thanks Ilva :)
& Murasaki, baking is good exercise, all that kneading helps burn the calories ;)
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