Hot Cross Buns

Hot Cross Bread Crop

Preparation time:          15 minutes

Cooking time:                30 minutes

Serves:                            6

300 ml full-fat milk

50 g Q.B.B. ghee

500 g bread flour

1 teaspoon ground cinnamon

1 teaspoon salt

70 g caster sugar

7 g instant yeast

1 egg, beaten

70 g raisins

50 g mixed peel

FOR THE CROSS:

80 g plain flour

100 ml water

3 tablespoons apricot jam for brushing

METHOD

  1. Place the milk, Q.B.B. ghee, bread flour, cinnamon, salt, sugar, instant yeast and egg into a mixing bowl and knead for 5 minutes on medium speed.
  2. Cover with cling wrap and keep aside for 30 minutes or until it doubles in volume.
  3. Put in the raisins and the lemon peel and knead again at medium speed for 5 minutes.
  4. Divide the dough into 10 portions and place each portion into a muffin pan.
  5. Leave aside for about 30 minutes for it to rise.
  6. Heat oven to 220C.
  7. Mix the flour with water to make the paste for the cross – add the water 1 tablespoon at a time, so that you will add just enough for a thick paste.
  8. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, and then repeat in the other direction to create crosses. Bake for 20 minutes on the middle shelf of the oven, until golden brown.
  9. Brush the buns while still hot with the apricot jam and leave the buns to cool.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s