Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, hot cross buns. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Hot cross buns is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Hot cross buns is something which I’ve loved my entire life. They’re fine and they look fantastic.
The BEST recipe for Hot Cross Buns I've ever had. I've used this recipe for years and had many people request the recipe. The only change I make is to add mixed dried fruit and peel as a substitute for most of the currants AND I remove the dough to a bowl sprayed with Pam and let it rise (covered with a towel) in a warm place.
To begin with this recipe, we must first prepare a few ingredients. You can have hot cross buns using 24 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Hot cross buns:
- Get For the ferment:
- Get 20 g (1 1/2 tbsp.) sugar
- Get 10 g fresh or 1 ½ tsp fast action yeast
- Take 280 g (1 1/4 cup) warm milk
- Get 140 g (1 cup) wholemeal flour
- Take For the dough:
- Prepare 310 g (2 1/2 cup) strong white flour
- Make ready 7 g (2 tsp) mixed spice
- Take 3 g (1 tsp) cinnamon
- Make ready 50 g (3 1/2 tbsp.) butter, softened
- Take 35 g (2 tbsp.) sugar
- Get 1 medium egg (50g)
- Get 5 g (3/4 tsp) salt
- Get 180 g (6 oz.) sultanas
- Prepare 80 g (3 oz.) raisins
- Prepare 40 g (3 tbsp.) white rum (or fruit juice, or water)
- Get For the crossing mix:
- Take 50 g (4 tbsp.) plain flour
- Get 1 g (1/2 tsp) baking powder
- Take 5 g (1 tsp) vegetable oil
- Make ready 50 g (1/4 cup) water
- Prepare For the glaze:
- Take 50 g (1/4 cup) honey
- Make ready 25 g (3 tbsp.) double cream
These buns are sweet and sticky and topped with the best cream cheese icing there is! These hot cross buns are best eaten fresh and out of the oven. That said, you can form the buns the day before and let them rise in the refrigerator overnight, then bake the next day. Or, you can make the dough through the first rise, refrigerate the dough overnight, and then shape and bake the buns the next day.
Steps to make Hot cross buns:
- Prepare the raisins well in advance, best to leave them to soak for a few hours or even overnight. Put the raisins and sultanas in a ziplock bag, warm the rum or juice (on the hob or in a microwave) until almost boiling and pour over the fruit. Squash it around in the bag so that the fruit is well covered in the liquid, zip up the bag and leave for the moisture to be absorbed.
- Prepare the ferment by dissolving the yeast in the warm milk and mixing it well with the flour and sugar. Leave to rise and bubble up for about an hour.
- Add the dough ingredients to the ferment and knead or mix in a standing mixer with the dough hook attachment until the dough is smooth, elastic and bounces of the sides of the bowl or stops sticking to your hands. Let it rest for 10 minutes.
- Drain the fruit – there will be next to none liquid left - and then knead it in very gently, taking care not to break up the raisins. If using the standing mixer, mix the fruit in on the lowest speed and finish off by kneading it in with your hands. The huge amount of fruit makes for delicious buns but it’s difficult to distribute it evenly – so invariably you’ll end up with some buns more fruited than others.
- Leave the dough to prove in a warm place until doubled in size – at least an hour.
- Turn it out onto lightly floured surface, trying not to de-gas it too much.
- Divide the dough into 16 even pieces (they will weigh about 75g each if you want to be that precise), mold the pieces into tight balls and place on baking trays lined with parchment, spaced about 5cm apart.
- Place the trays in large plastic bags, inflate each by blowing into it and quickly tying the ends and leave to rise for about an hour, until the buns are almost touching each other.
- Preheat the oven to 180C/350F/gas 4.
- Make the crossing mix – beat all the ingredients together in a bowl with a spoon. Transfer it into a piping bag (if you haven’t got one, spoon the mix into a plastic bag and cut off a corner) and pipe crosses on the buns, using your finger to stop the flow of the mix after each line.
- Immediately put the trays in the oven and bake for 15-18 minutes until well browned – except for the crosses.
- Transfer to a wire rack on the parchment – it will make glazing them easier if they are still slightly stuck to the parchment and not dancing around while you brush the glaze on.
- Heat up the honey until almost starting to boil and stir in the double cream. Brush the glaze on the buns – still warm or slightly cooled down, it doesn’t matter – and leave to cool completely or be snatched to tuck into while still warm.
Mix the rum or apple juice with the dried fruit and raisins, cover with plastic wrap, and microwave briefly, just till the fruit and liquid are very warm, and the plastic starts to "shrink wrap" itself over the top of the bowl. Enriched with dairy that wasn't permitted in the Lenten diet, filled with fruit and spices, and marked with the sign of the cross, they're so pleasurable to eat that Queen Elizabeth I felt the need for a rule that the buns could only be sold on two days. The first definite record of hot cross buns comes from a London street cry: "Good Friday comes this month, the old woman runs. In a small bowl, dissolve yeast in warm milk. Hot Cross Buns were originally a Saxon tradition which became an Easter tradition to celebrate Good Friday.
So that is going to wrap this up for this exceptional food hot cross buns recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
