Page 26 - PowerPoint Presentation

Hot cross buns

Ingredients Method

750g strong white bread flour Sift the white flour and salt into a large mixing bowl.
1 teaspoon salt Rub in the butter, until the mixture resembles
breadcrumbs. Stir in the spices, sugar, dried fruit
90g butter, cubed and yeast. Make a well in the centre. Beat the milk
1 teaspoon ground cinnamon and eggs together and pour into the flour. Mix well
1 teaspoon ground mixed spice to a soft dough.
60g light muscovado sugar Turn it out on to a floured surface and knead for
150g mixed dried fruit about 10 minutes, until smooth and elastic. Place in
90g dried apricots, chopped an oiled bowl, cover with cling film. Leave in a
warm place for about 45 minutes to rise. Turn out
7g sachet easy-bake dried yeast dough and knead lightly for a few minutes.
300ml (½ pint) warm milk
2 medium eggs Divide into 12 and shape each piece into a bun.
Place well apart on the baking sheet, and cover
For the crosses: loosely with oiled cling film. Leave in a warm place
90g plain white flour for 45 minutes, until doubled in size then cut a
2 tablespoons golden caster sugar, to cross in the top of each bun with a sharp knife.
glaze Mix the flour with 3-4 tablespoons cold water to
form a paste. Pipe a cross on top of each bun.
Set the oven to Gas Mark 6 or 200°C. Bake the buns
for 15-20 minutes.
Put the sugar into a cup with 1 tablespoon boiling
water and stir until syrupy. Remove the buns from
the oven and brush with the glaze while still warm.
Cool on a wire rack.