I made hot cross buns, despite my non-religious self.
It seemed the day for it. Plus, I had a lot of dried fruits left over from farmers markets.
Actually, I kind of treated this like a clean up of things in my cupboard, so it isn't necessarily the norm, but it is damn tasty.
Hot Cross Buns
Makes 16.
Adapted from The Gourmet Traveller
750g of plain flour
14g of dried yeast
55g of caster sugar
cinnamon
allspice
100g saltanas
50g raisins
50g muscatels
50g dried cranberries
70g candied lemon and orange peel
zest from 1 orange
1 vanilla bean
300 ish mL milk
100g butter
1 egg
sugar
cinnamon and nutmeg
Combine the first 11 ingredients in a bowl and make a well, but only 700g of the flour. Split the bean and place in a pot with the milk and butter and warm. Remove the bean and whisk an egg in.
Pour the mixture into the well in the flour mixture and combine, kneading together till you get an elasticy dough that comes together, isn't wet but isn't dry either. You may need to add more flour or milk, depending.
Allow to rise in an oiled bowl, covered in cling film till it has doubled in size.
Punch down and divide into 16 balls, kneading each one and rounding it off. Allow to rise on a tray till it has doubled in size.
Mix the remainder of the flour with some water till you form a paste and pipe crosses on the top.
Place in a preheated oven at 220 for 10 minutes, and then lower the temp to 200 for a further 10 minutes.
The are ready when golden and hollow when tapped.
Combine the cinnamon and nutmeg, to taste with the sugar and some water in a pot. Allow to simmer for 2-3 minutes and brush over the hot buns.
Eat them...ok?
Oh, and give them to people who can eat bread, cos really, if you're eating 16 on your own, you have issues.
3 comments:
Now you can use your FRESH salted butter on nice fresh hot cross buns. I see the method to your madness now.
That's right. There is complete method to my madness. Though, I only made the butter cos I had too much cream and then I made the buns around it.
Yes, madness.
I really want to try making hot cross buns. I swear I go through two packs a week of these freaking things.
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