|Hot Cross Buns...|
I have baked a batch of hot cross buns (they are a traditional Easter bread here) - I have popped these in the freezer...they will taste freshly made once defrosted and toasted. They will be fab for our Easter breakfast :-)
Note to self: never name your cake decorations if you are planning on eating them! :-)
Before I forget, I am planning another give-away to take place on Monday, 1st April (no April fools joke!). So, if you missed out last time, please remember to visit the blog next week Monday, leave a comment on the day and I will draw the winner from all entries. The prize is a great one which I hope you will enjoy...more details soon!
Have a great start to your week!
Hot Cross Buns (makes 10 -12)
250g strong white bread flour, plus extra for dusting
250g plain white flour
125ml warm water
125ml warm milk
5g powdered dried yeast
50g caster sugar
1 medium free-range egg
200g raisins, currants or sultanas (or a mixture)
1 tsp ground mixed spice
For the crosses
50g plain white flour
1 tbsp apricot (or other) jam, sieved
1 tbsp water
Now add the dried fruit, orange zest and spice and knead until silky and smooth.(you can do this in the food processor if you prefer).
Cover the dough and leave to rise in a warm place for about 1 hour until doubled in size.
Knock back the risen dough and divide into 10-12 equal pieces. Shape into rounds and dust with flour. Place on a floured board, cover with plastic or linen and leave to prove for about half an hour until roughly doubled in size.
Preheat the oven to 200°C/Gas Mark 6.
To make the crosses, whisk together the flour and water until smooth, then transfer to a greaseproof paper piping bag and snip off the end to make a fine hole (or use a plastic food bag with a corner snipped off).
Transfer the risen buns to a baking tray and pipe a cross on top of each one, then bake in the oven for 15–20 minutes.
Meanwhile, melt the jam with the water in a pan. Brush over the buns to glaze as you take them from the oven.
Transfer to a wire rack to cool. Serve warm, cold or toasted.
These freeze very well - just defrost before toasting.