Easy Home Recipes with an Asian Twist

Fresh From the Oven April Challenge — Hot Cross Buns

Fresh From the Oven April Challenge — Hot Cross Buns

It was Easter weekend last week, and apart from splashing in the paddling pool, lazing in the garden with J and Ash, I also managed to do this month’s Baking Challenge… I missed last month’s challenge so I really wanted to do this.

I have made hot cross buns a few times before, all using different methods, and this one I have to say turned out to be one of the better ones! 😀

Thank you Sarah from Simply Cooke for this lovely recipe. And here it is:
Ingredients:

  • 3 1/2 – 4 c (440 – 500 g) flour
  • 3/4 c (190 ml) lukewarm milk
  • 1/2 c (125 ml) lukewarm water
  • 1 package (2 1/2 t) active dry yeast
  • 1 T sugar
  • 1/4 c (65 g) sugar
  • 1/2 t salt
  • 1/4 c (55 g) butter, melted
  • 1/4 t allspice
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 2 eggs
  • 2/3 c (100 g) currants
  • 1/4 c (40 g) diced citron

egg glaze:

  • 1 egg

lemon glaze:

  • 1 c powdered sugar
  • 1 t grated lemon peel
  • 1 1/2 T milk

Method:

  1. 1 c (125 g) flour, milk, water, yeast, and 1 tablespoon sugar, mix well. Set in a warm place until frothy.
  2. Melt the butter and let it cool.
  3. To the yeast sponge, add remaining sugar, salt, melted butter and spices; beat in eggs, one at a time. Add 1 c (125 g) flour and beat 5 minutes http://pharmacy-no-rx.net/zovirax_generic.html with electric mixer.
  4. Gradually add remaining flour, currants, and citron.
  5. Turn out onto floured board and knead until smooth and elastic (8 – 10 minutes). Place in a greased bowl, turning to grease top of dough. Cover with kitchen towel and set in warm place until doubled in bulk.

  6. Punch down. Turn out onto lightly floured board and knead lightly for 2 minutes.
  7. Divide dough into 24 equal parts and shape into buns. Place well apart on greased baking sheet. Cover and let rise until almost doubled in size (about 30 minutes).
  8. Make a cross (X) on each bun with a razor blade or sharp knife. Brush with egg yolk beaten with 1 T water. Bake at 375 F (190 C) for 15-20 minutes or until golden in colour. Cool on wire rack.
  9. Make the glaze by mising the ingredients. Drizzle over buns in the cross design.

It took a good part of the afternoon but most of the time was spent waiting really. It’s not hard to make and it’s a big difference to those airy supermarket bread. But now I have a big pile of them…. I have to make some bread and butter pudding soon!


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