MARCH 27, 2013
One a penny, Two a Penny…Hot Cross Buns…Yum…One of my all time favourites…
Hot cross buns…hot cross buns:)
Mmmm Imagine it with greek yoghurt!!
Less blathering from me and let’s get Yeasty!!
These are just tooooooo gorgeous to waste time gossiping for now!!
Lets dive in:)
the dough!
After rising….
one a penny, two a penny….
What will you need?
4 cups of strong bakers flour
3 tsp dried yeast
1 & 1/3 cups of warmed milk
3/4 cup of muscovado sugar
120g butter
2 eggs
salt
3 tsp cinnamon
1 tsp cloves
2 tsp ginger
1 tsp nutmeg
1 &1/2 cups of raisins (or cranberries, currants,sultanas or a mix??)
1/2 cup of mixed peel.
Warm milk, stir in the sugar and then the yeast.
Leave to get frothy, usually 20 minutes.
Place all dry ingredients (flour, spices, salt) in a bowl and combine well.
Mix through the raisins and the peel.
Beat eggs into the yeasty mix.
Pour into the dry mix and form a soft dough.
Knead for about 5 minutes until smooth.
If you don’t like to add the fruit at this stage, you can add it in after the first rise.
Place in a well oiled bowl and cover, allow to rise for 2 hours.
Turn dough out on a lightly floured bench.
Cut dough into 12-18 pieces and form a ball with some pieces and cut others into squares.
Place on a tray with greaseproof paper and allow to rise for a further hour.
Pre heat oven to 200 celsius about 20 minutes before the hour ends 
At the end of the hour, mix 1 cup of flour with enough water to make a smooth paste.
Pipe the paste onto the buns.
NOT TOO RUNNY!!
before glazing
Can you just have one?
lots….
Glazed…
Mmmmm
Place the buns in the oven and mist the oven with water, bake at 200 celsius for 10 minutes.
Turn oven down to 175 and bake another 15-20 minutes.
Whilst the buns are baking, put 2/3 cup of water, 1 cup of sugar and 1tsp gelatine in a small saucepan and gently bring to the boil.
It should be syrupy..
Remove buns from oven and brush with syrupy glaze.
Eat while warm….So good!!!
ENJOY, ENJOY, ENJOY!!!
HOPPY EASTER!!
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Very nice!
i hope every one enjoys them!!