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News

Traditional Hot Cross Buns for Easter Weekend



Chef Pieter shares a recipe for lovely spicy and fruity Hot Cross Buns. They are so versatile and are ideal served hot from the oven for breakfast or at teatime.

TX9A1840

 

Ingredients:

250g flour

Pinch of salt

1½tsp mixed spice

1½tsp ground cinnamon

1tsp ground nutmeg

2Tbsp soft butter

1Tbsp brown sugar

10g fresh yeast

175ml water

75ml mixed dried fruit

 

Cross:

50ml flour

2.5ml oil

50ml milk

Salt

1ml baking powder

 

Method:

  • Sieve the flour, salt and spices into a large mixing bowl and then rub in the butter using your fingertips.
  • Add sugar.
  • Dissolve the yeast in warm water.
  • Add yeast mixture to the flour and mix together to a form a soft, pliable dough.
  • Turn out the dough onto a lightly floured work
    surface. Work the mixed fruit into the dough. Knead lightly for 5 minutes, or until smooth and elastic.
  • Shape
    the dough into a ball and place it into a greased mixing bowl, cover and set aside in a warm place for one hour to
    prove.
  • Turn out the proved dough onto a lightly floured
    work surface and knock back. Again shape it into a ball and
    return it to the bowl for a further 30 minutes to rise.
  • Turn out the dough onto a lightly floured work
    surface and divide it into 6 equal pieces. Roll each piece into a ball,
    flatten slightly into a bun, cover and rest for 5 minutes.
  • Grease a baking tray with butter and transfer the buns to the tray. Set aside in a warm place for a further 40 minutes to
    rise.
  • Preheat the oven to 220 °C.
  • Meanwhile, for the cross, mix the ingredients together.
  • When the buns have risen, spoon the flour mixture into a piping bag and
    pipe a cross on each bun.
  • Put the buns into the oven and bake for 8-12
    minutes, or until pale golden-brown.

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