Hot Cross Buns are traditionally eaten on Good Friday but are delicious as fruit buns all year round – just leave off the ‘cross’ paste.
These are great for camping, outdoor fun and of course – boating!
INGREDIENTS:
Makes 8 buns
Dough
250g plain flour
30 g caster sugar
1 egg
pinch of salt
7 g dry yeast (1 sachet)
60 g butter
100ml milk
25ml water (combine with milk)
60 g dried fruit (currants, sultanas, mixed peel, dried cranberries etc) choc chips can be substituted. Tip – for extra juicy sultanas, marinate them in verjuice for an hour.
½ tsp mixed spice
1 tsp ground cinnamon
Paste
¼ cup plain flour
2 tbsp water
1 ½ tsp caster sugar
Mixed and piped over buns using a piping bag Tip – a zip-lock bag with a small bit of the corner cut off can work very well too!
Bun Glaze
120g sugar
125ml water
Boiled gently in to a thick syrup
METHOD:
- Sieve the flour, salt, mixed spice & cinnamon into a bowl and keep warm.
- Dissolve the yeast and sugar in a basin with a little of the water/sugar liquid.
- Make a well in the centre of the flour.
- Add the dissolved yeast, sprinkle with a little flour, cover with a tea towel, leave I a warm place until the yeast ferments (bubbles) – about 10 mins.
- Add the beaten egg, butter, fruit and remainder of the liquid.
- Turn dough onto a lightly floured bench and knead to form a soft, slack dough, then knead until smooth and free from stickiness.
- Divide dough into 8 pieces and roll into balls.
- Place the balls in greased cake tin (not a round one), lined with baking paper.
- Cover and allow to prove (double in size) in a warm place – about 45 mins.
- Pipe the paste over the buns
- Preheat oven to 220 degrees
- Cook for 10-15 mins
- Brush buns with warm glaze and cool on a cake rack.
Recipe by – The Cabin Fever Cook™