Do you all remember the nursery rhyme?
Hot cross buns!
Hot cross buns!
one a penny, two a penny,
Hot cross buns!
If you have no daughters,
give them to your sons.
One a penny two a penny,
Hot cross buns!
Showing posts with label hot cross buns. Show all posts
Showing posts with label hot cross buns. Show all posts
Do you all remember the nursery rhyme?
Hot cross buns!
Hot cross buns!
one a penny, two a penny,
Hot cross buns!
If you have no daughters,
give them to your sons.
One a penny two a penny,
Hot cross buns!
My first ever attempt at hot cross buns. I think they turned out alright. But i probably need to find a slighly bigger pan so that the buns can rise a little more. And i think they need more spice.
Makes 16
Ingredients:
1 1/4 C warm milk
2 t (7g) dried yeast
1/2 C sugar
60g butter, melted
1 egg
4 ¼ C baker’s flour
¼ C cocoa
1 t salt
3 t mixed spice
1 t cinnamon
1 t nutmeg
250 g dark chocolate chips
½ C apricot jam
Method
1. Combine the milk, yeast and 1 T of sugar and sit mixture in a warm place for 10 minutes or until frothy.
2. In a large bowl, sift 3 ¾ C flour, salt, mixed spice and sugar and add sultanas, currants and mixed peel. Make a well in the centre and add milk mixture, butter and egg. Stir until just combined.
3. Turn dough onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
4. Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
5. Meanwhile, mix the remaining flour and 1/3 C water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and width ways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 15 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).
6. Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.
Ingredients:
1 1/4 C warm milk
2 t (7g) dried yeast
1/2 C sugar
60g butter, melted
1 egg
4 ¼ C baker’s flour
¼ C cocoa
1 t salt
3 t mixed spice
1 t cinnamon
1 t nutmeg
250 g dark chocolate chips
½ C apricot jam
Method
1. Combine the milk, yeast and 1 T of sugar and sit mixture in a warm place for 10 minutes or until frothy.
2. In a large bowl, sift 3 ¾ C flour, salt, mixed spice and sugar and add sultanas, currants and mixed peel. Make a well in the centre and add milk mixture, butter and egg. Stir until just combined.
3. Turn dough onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
4. Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
5. Meanwhile, mix the remaining flour and 1/3 C water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and width ways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 15 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).
6. Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.
Makes 16
Ingredients:
1 1/4 C warm milk
2 t (7g) dried yeast
3/4 C sugar
60g butter, melted
1 egg
4 1/2 C baker’s flour
1/4 C cocoa
1 t salt
3 t mixed spice
1 t cinnamon
1 t nutmeg
1 C sultanas
¼ C currants
¼ C mixed peel
½ C apricot jam
Method
1. Combine the milk, yeast and 1 T of sugar and sit mixture in a warm place for 10 minutes or until frothy.
2. In a large bowl, sift 4 C flour, salt, mixed spice and sugar and add sultanas, currants and mixed peel. Make a well in the centre and add milk mixture, butter and egg. Stir until just combined.
3. Turn dough onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
4. Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
5. Meanwhile, mix the remaining flour and 1/3 C water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and width ways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 15 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).
6. Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.
Ingredients:
1 1/4 C warm milk
2 t (7g) dried yeast
3/4 C sugar
60g butter, melted
1 egg
4 1/2 C baker’s flour
1/4 C cocoa
1 t salt
3 t mixed spice
1 t cinnamon
1 t nutmeg
1 C sultanas
¼ C currants
¼ C mixed peel
½ C apricot jam
Method
1. Combine the milk, yeast and 1 T of sugar and sit mixture in a warm place for 10 minutes or until frothy.
2. In a large bowl, sift 4 C flour, salt, mixed spice and sugar and add sultanas, currants and mixed peel. Make a well in the centre and add milk mixture, butter and egg. Stir until just combined.
3. Turn dough onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
4. Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
5. Meanwhile, mix the remaining flour and 1/3 C water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and width ways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 15 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).
6. Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.
