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What you need:

210 ml / 7½ fl oz milk
1 free-range organic egg
450g / 1lb  white (unbleached) bread flour
1½ tsp  mixed spice
½ tsp ground cinnamon powder
½ tsp sea salt
50g / 2oz castor sugar
50g / 2oz  butter or lard or margarine
1½ tsp quick yeast or rapid rise yeast
100g / 4oz currants
25g / 1oz sultanas
25g / 1oz mixed peel

For the pastry crosses:

50g / 2oz plain flour
25g / 1oz  butter (or margarine)

What you do:

Pour the  milk and egg into the bowl of the bread maker.  Reverse the order if your bread machine tells you so to do.  Sprinkle over the white bread flour, ensuring that it covers the liquid.  Add the mixed spice and the  cinnamon powder.  Then place the sea salt, caster sugar and butter in separate corners of the bread pan.  Finally, make a small indent in the centre of the  flour and put the yeast into there.

Set the bread machine to the dough setting; use the basic raisin dough setting if that option is available on your machine.  Press start.   Lightly grease 2 sheets of baking paper.

When the machine beeps or 5 minutes before the end of the kneading period, add the  mixed peel,  currants and  sultanas.

When the dough is made, remove the dough from the bowl and place it on a lightly floured surface.  Knock it back gently, then divide into 12 pieces.  Cup each piece between your hands and shape into a ball.  Place these balls on the prepared greased baking sheets, and cover with oiled clear film, and leave for 30 – 45 minutes or until it has doubled in size.

Preheat the oven to 200 C / 400 F / Gas mark 6

In a bowl, rub together the plain flour and butter until the mixture resembles breadcrumbs.  Bind together with a little bit of water to make a soft pastry which can be piped.  Spoon the pastry into a piping bag fitted with a plain nozzle and pipe a cross onto each bun.

Bake the hot cross buns for 15 – 18 minutes, or until golden brown.

While the hot cross buns are in the oven, heat the milk and sugar together in a small pan to make the glaze.  Stir thoroughly until the sugar has dissolved.  Brush the glaze over the top of the baked hot cross buns, turn them onto a wire rack to cool, then serve immediately or leave to cool, reheating them when you want to eat them.

 

 

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