I decided really on a whim to make some hot cross buns this year for Easter. I had made some years ago but they hadn't been particularly successful. I thought well why not try again.This time I must say I am very pleased with the results. If you want to try yourself here's the recipe I used.
200 ml Milk
50 g Unsalted butter
1 tsp Vanilla extract.
2 tsp Dried yeast
100 g Caster sugar
500 g Strong white flour
1 tsp Salt
2 tsp Mixed spice.
! tsp Cinnamon
175 g Dried Fruit
2 tbsp Plain flour
2 tbsp caster sugar
Warm milk butter and vanilla extract in a pan or microwave just until butter has melted.
Then add yeast and a tablespoon of sugar and mix. Then cover and allow to ferment for 10 minutes.
Put the rest of the sugar flour and mixed spices and cinnamon in bowl stir together.
Add egg and yeasty milk
Mix thoroughly and then knead for 10 minutes. Then stretch out to form a rectangle and scatter over the fruit.
Knead in the fruit then place in a bowl cover with cling film and place in a warm location and leave to prove for 2 hours.
Once the mixture has doubled in size remove from bowl knock back then divide dough into 10 or 12 pieces.
Shape into balls and place on a baking sheet cover with cling film and then return to warm location to allow to prove for another 1-2 hours.
Pre heat oven to 220 C, 425 F or Gas Mark 5
Create flour paste by adding the plain flour sugar and water and mixing together.
Once buns have doubled in size coat with a egg glaze and then add a cross to the top of the bun with a piping bag.
Place in the oven and cook for 15 - 20 minutes until golden brown.
Allow to cool for 15 minutes and store for 2 days max in air tight container.
Lovely served warm with butter.
They look good and they taste yummy.