Saturday, 24 March 2012

Meko's best ever Hot Cross Buns!

Well it's that time of year again where the Easter Bunny is only a hop away and the weather is starting to cool right down. So we thought we'd share Meko's best ever Hot Cross Bun recipe to warm you all up and provide you with a little Easter inspiration! Now homemade Hot Cross Buns can be a little timely but these are totally worth the effort and are so incredibly yummy!

 
makes 15
5 cups plain flour, sifted
1/2 cup sugar
1tbs dried yeast
1 1/2 tsp mixed spice
1 1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp nutmeg
1 cup sultanas
1/2 cup mixed peel
1 1/2 cups milk
3 tbs butter, cubed
1 egg, lightly whisked
melted butter for greasing
1 extra egg, lightly whisked
Extra butter to serve

flour paste
1/2 cup plain flour
1/4 cup water

glaze
1/4 cup caster sugar
2 tbs water


Combine the flour, sugar, yeast, mixed spice, cinnamon, nutmeg, sultanas and mixed peel in a large mixing bowl. Heat the milk and butter in a small saucepan until butter melts. Remove from the heat and whisk in 1 of the eggs. Add to dry ingredients and mix to form a soft dough.

Turn the dough onto a lightly floured surface and knead for 15 minutes or until smooth and elastic. Place the dough in a greased bowl, cover with a damp team towel and prove in a warm, draught-free place for 1-1.5 hours or until doubled in size.

Punch the dough down the centre and then turn onto a lightly floured surface and knead for 2-3 minutes or until smooth and its returned to its original size. Preheat oven to 210C.

Grease a 3cm deep, 25x30cm baking tray with the melted butter and divide the dough into 15 equal portions. Knead each portion into a ball and place in the tray. Cover with a damp tea towel and prove for another 30-60 minutes or until doubled in size.

To make the paste, place the flour and water in a bowl and beat until smooth, adding more water if the paste is too thick. Spoon into a piping bag. 

Brush the tops of the buns with a little whisked egg and then pipe the flour paste to form crosses across each bun.

Bake in a preheated oven for 10 minutes. Reduce oven to 180C and bake for a further 15-20 minutes or until cooked through and sound hollow when tapped on the base.

For the glaze, heat the sugar and water in a small saucepan, stirring until the sugar dissolves. Simmer uncovered for 30 seconds. Remove the buns from the oven and turn onto a wire rack. Brush the tops with the glaze and then serve with plenty of butter.

Enjoy!


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