Member
Posts: 71
Joined: Aug. 03
more info
|
Appropriate time of the year to try out this recipe.
Happy Baking,
Irene
Hot Cross Buns
Add to the bread machine/ Kenwood Mixer
8 fluid oz milk
1 beaten egg
1/2 tsp salt
2 oz butter
1 lb bread flour
2 tsp allspice
1 tsp ground cinnamon
2 oz sugar
3 tsp instant yeast
Knead the dough in the bread machine using the Dough cycle for 1/2 hour. Add 3 oz currants, 1 oz chopped mixed peel at beep. After ½ hour take the dough from the bread machine and put it in a bowl, cover with a plastic film, let it prove in a warm place for 50- 60 mins or until it is double its size.
Note: The best place to prove the dough is in the oven without switching it on. Put two cups of hot water in the oven to provide some heat and water vapour
Preheat the oven to 200 C / 400 F..After the dough have double in size turn it on to a floured surface and knead lightly knocking out any large air bubbles. Divide into 12 pieces and shape each piece into a ball and place a little apart on a greased baking sheet. Cover loosely with a oiled plastic film and leave it to prove ( in the oven with 2 cups of hot water) for 45 minutes or until double in size. The cross is piped only after proving
For the decoration and glazing
3 oz plain flour, 2 tbsp vegetable/corn oil, 1 small egg, 4 tbsp dry milk, 3 oz caster sugar and 4 tbsp water
To make the paste for the cross. Place the flour in a small bowl and add the oil and enough water to make a smooth stiff paste. Beat the egg and brush it onto the dough pieces. Scoop the flour paste into a piping bag with a thin nozzle. Make sure there are no lumps or else this will clog the piping bag. Pipe a cross onto each dough with the flour paste
Bake the buns for 15 20 minutes or until golden brown. Then transfer to a wire rack to cool
To make the glaze: Heat the milk and sugar with 4 tbsp of water in a small heavy pan. Bring to the boil for 1-2 minutes. Brush over the buns to glaze
|
Reply to this Discussion
Irene
03-09-2004 @ 4:30 PM
