EJM Food Easter Special treat: Hot Cross Buns

by - Tuesday, April 15, 2014

Since Easter Sunday is coming up why don’t you do something special with family? Get busy in thekitchen with these yummy easy to make hot cross buns... The perfect with anytopping you fancy. You can enjoy them on the go, breakfast, lunch, or eitherfor a little snack...

 625g/1.3lbstrong white flour
 1tsp salt
 2tsp ground mixed spice
 45g/1.5 oz unsalted butter, cut into cubes,
1 lemon,zest only
1½tsp fast-action yeast
1free-range egg
275ml/10floz tepid milk
125g/4ozmixed dried fruit

The timing for the preparation time is over two hours. Along with cookingtime 10-30 minutes and this recipe will make about twelve buns.   


For the buns, sieve the flour, salt and ground mixed spice into alarge mixing bowl, then rub in the butter using your fingertips. Make a well inthe centre of the mixture, and then add the sugar and lemon zest and yeast.    

Beat the egg and add to the flour with the tepid milk. Mixtogether to a form a soft, pliable dough. Turn out the dough onto a lightlyfloured work surface. Carefully work the mixed dried fruit into the dough untilwell combined. Knead lightly for 5 minutes, or until smooth and elastic.
   Greasea large, warm mixing bowl with butter. Shape the dough into a ball and place itinto the prepared bowl, then cover with a clean tea towel and set aside in awarm place for one hour to prove.

Turnout the proved dough onto a lightly floured work surface and knock back thedough. Shape it into a ball again and return it to the bowl, then cover againwith the tea towel and set aside for a further 30 minutes to rise.

Turn out the dough onto a lightly floured work surface and divideit into 12 equal pieces. Roll each piece into a ball, and then flatten slightlyinto a bun shape using the palms of your hands. Cover the buns again with thetea towel and set aside to rest for 5-10 minutes

Grease a baking tray with butter and transfer the buns to thetray. Wrap the tray with the buns on it loosely in greaseproof paper, thenplace inside a large polythene bag. Tie the end of the bag tightly so that noair can get in and set aside in a warm place for a further 40 minutes to rise.

Preheat the oven to 240C/475F/Gas 8.

Meanwhile, for the topping, mix the plain flour to a smooth pastewith 2 tablespoons of cold water.

Whenthe buns have risen, remove the polythene bag and the greaseproof paper. Spoonthe flour mixture into a piping bag and pipe a cross on each bun.

 Transfer the buns to the oven and bake for8-12 minutes, or until pale golden-brown. As soon as you remove the buns fromthe oven, brush them with the hot golden syrup, then set aside to cool on awire rack

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