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Traditional Hot Cross Buns



How about baking your own batch of Hot Cross Buns this Easter? They really aren't difficult at all to make and the end result is so rewarding and delicious. See our step-by-step photo gallery below to help you along.

Wishing you all a happy and blessed Easter from all of us at Chez Gourmet. Happy baking!

HOT CROSS BUNS

Makes 10 - 12

Ingredients:

500 g cake flour

3 ml salt

10 ml mixed spice

5 ml ground cinnamon

3 ml ground nutmeg

45 ml butter or sunflower oil

50 ml granulated sugar

15ml active dried yeast

190 ml luke warm water

1 egg

190ml mixed fruit cake mixture (or replace with cranberries, sultanas or any other dried fruit of your choice. Not a fan of fruit? Try chocolate chips)

Piping dough:

100 ml cake flour

5 ml sunflower oil

Approx. 50 ml milk

pinch of salt

pinch of baking powder

Syrup:

65 ml water

65 ml granulated sugar

Method:

Sift the flour, salt and spices into a warmed bowl and rub in the butter or stir in the oil.  Add all but 5 ml of sugar.

Dissolve 5 ml sugar in the tepid water and add the dried yeast to the liquid and sprinkle with a little flour, leave to activate.  Make a well in the centre of the flour and pour in the warm liquid, yeast and egg.

Mix the ingredients together to form a dough and knead until smooth and glossy.  Put in a clean greased bowl, cover and leave to rise in a warm place until double in bulk. 

Knock down the dough, add the fruit and knead lightly again.  Divide the dough and shape into 12 tight round buns.  Set them well apart to prove on a greased baking tray covered with an oiled sheet of plastic.  Heat oven to 220 C.

Just before the buns are put into the oven mark with a cross either by cutting a cross on top of each bun with a razor sharp knife or by piping a cross of piping dough.

Cook for 12 – 15 minutes  until the buns are well browned and sound hollow when tapped underneath.

Whilst they are baking make the glazing syrup.  Dissolve the sugar completely in the water in a saucepan over gentle heat, then increase the heat and boil rapidly for 3 minutes to form a syrup.

Immediately the buns come out of the oven brush them thoroughly with syrup.

{Recipe source: Silwood Kitchen}

 

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