Being crazy over making bread/buns now (yes I know, this is only my second attempt, but it’s becoming addictive) and Easter just around the corner, I had to bake some Hot Cross Buns! (one a penny, two a penny, hot cross buns! haha) I have the song in my head now, and I am very sure it is going to last throughout this Easter weekend.
Let me explain how my Hot Cross Buns have a slight tinge of pink. As I didn’t have any apricot jam, I used Ms Marples’ berry jam instead. I am glad I used the berry jam, cause I feel the pink made the buns prettier! hehe (: so I did a search on hot cross buns recipes and found the one posted by Citrus and Candy! And I’m so glad I did, cos they turned out well! A bit dense, but when it’s warm, SO GOOD! (: and you know what? Have it with a slice of butter, even better! hehe
i made both big and mini ones. hehe big ones for breakfast, and smaller ones for tea! haha (: What a good idea (I just thought of it like 2 seconds ago!) Actually I made smaller ones cause my baking pan was a 20X20cm baking tray so I couldn’t fit all 12 rounds! hehe
so here’s the recipe adapted from Citrus and Candy, have a very good Easter everyone! (:
Hot Cross Buns
310ml warmed milk
60g caster sugar
16g instant dried yeast (about 4 teaspoons)
600g plain flour, sifted
1 tsp salt
2 tsps ground cinnamon
1 tsp ground nutmeg
60g butter, softened
1.5 cups of raisins / sultanas (375ml)
To finish :
60g plain flour
2 tbs jam (I would say any flavour you want), warmed in a pan over low heat and strained
1. In a bowl, whisk together the sugar, milk and yeast together until sugar has dissolved. Cover and set aside for 10 minutes or until it becomes frothy.
2. Mix the flour, salt and ground spices in a large bowl. With your fingers, rub the butter into the flour until mixed and crumbly. Stir in the raisins/sultanas, egg and frothy yeast mixture until combined.
3. On a lightly floured surface, knead the bread dough for about 5 minutes until smooth and elastic.
4. Lightly grease another large, clean bowl, place the dough in and turn to coat the surface with grease. Cover in clingwrap and leave in a warm, draught-free place for 45 minutes or until the dough has doubled in size. (When that happens, I do my happy dance almost instantaneously! haha)
4. When ready, remove the clingwrap and use your fist to punch down the dough (super therapeutic). Give it a quick knead until smooth and divide into 12 rounds (I had 9 big rounds, and 8 small rounds).
5. Place the buns into a greased 20 x 30cm baking tray, cover with clingwrap and leave in warm place to rise for 15 minutes. Preheat the oven to 200°C.
I used a 20X20cm for the big rounds, and a large loaf pan for my 8 small rounds! My dough after the second rise!
6. Whisk together the plain flour and water to a smooth paste. Pipe crosses on top of the buns and bake at 200°C for 10 minutes. Reduce heat to 180°C bake for a further 15 minutes. Buns are ready when it sounds hollow when you tap the tops.
All ready for the oven!
7. Brush with warmed jam while the buns are still warm.
Done and ready to be eaten! (: Really love how the jam made the buns pink! hehe (:
Don’t forget to have it with butter! (: