Tuesday, April 19, 2011

Hot Cross Buns and ANZACS

Well seeing as next weekend is not only Easter, but Anzac Day too, I was really left with no choice but to spend yesterday afternoon whipping up some Hot Cross Buns and some Anzacs - keeping in mind I had to make enough Anzacs to keep OH and Dad happy (coz they fight over them) so I made 3 batches (around 72 biscuits!) and I had to make Hot Cross Buns for OH (who doesn't like fruit in them), for me (who likes them low cal and with sultanas) and for Mum and Dad (who like sultanas too!). So we had quite a flurry of baking activity yesterday afternoon, but after having a chewy Anzac straight out of the oven and a soft buttery Hot Cross Bun for brekkie this morning, it was well worth it!

I think I have posted my Anzac recipe before, but I've changed it a touch so I'll do it again!


Too easy!! All you need is:

1 cup plain flour
1 cup rolled oats
1 cup brown sugar
3/4 cup coconut
2 tbspn golden syrup
125g butter
1/2 tspn bicarb
1 tbspn water

Pre-heat oven to 150C (fan forced) and grease two baking trays.

Combine flour, oats, sugar and coconut in a bowl.

Melt the golden syrup and butter together in the microwave. Once combined, add the bicarb and water and stir well.

Pour wet ingredients into dry ingredients and mix.

Shape the mixture into 24 balls with your hands and place on the trays. You will probably only get 6 on each tray so you might have to do two batches.

Bake for 12-15 mins until the biscuits are golden. They will still be soft but they will harden up once out of the oven (but still keep that gorgeous chewy centre we all love!)

Hot Cross Buns (with or without sultanas!)

You will need:

7g sachet (2 teaspoons) dry yeast
3/4 cup milk, warmed
2.5 tbspns caster sugar
2.25 cups plain flour
1 teaspoon allspice
40g butter chopped at room temp
1 egg, lightly beaten
1/2 cup sultanas

For the Glaze
1 teaspoon powdered gelatine
1 tablespoon boiling water

For the Flour Paste
1/4 cup plain flour
1 teaspoon caster sugar

Grease a large square cake pan.

Place yeast, milk and 2 tablespoons sugar in a heatproof jug. Stir to combine. Cover and set aside in a warm place for 10 minutes or until foamy.

Sift flour and spice into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Make a well in centre. Add yeast mixture, egg (and sultanas if you want them). Stir to combine. Cover and set aside in a warm place for 1 hour or until doubled in size. I always sit mine in the microwave :)

Turn dough out onto a floured surface. Knead for 5 to 8 minutes or until smooth. Roll into 16 balls. Place balls in prepared pan. Cover and set aside in a warm place for 30 minutes or until risen slightly. Be warned they will spread! I had mine nestled all snug in the pan....but then they rose a bit more and got a bit too snug!

Meanwhile preheat oven to 200°C (fan-forced).

For the flour paste - combine flour, sugar and 2 tablespoons cold water in a jug - it should be nice and thick. Spoon into a snap-lock bag. Snip off 1 corner from bag. Pipe crosses onto buns. Bake for 15 minutes or until golden and cooked through.

For the glaze - place gelatine, boiling water and remaining sugar in a heatproof jug. Stir with a fork until gelatine and sugar dissolve. Place buns, top-side up, on a wire rack. Brush with gelatine mixture. Sometimes I skip this step coz OH prefers them unglazed but it does make them look pretty.

This is my favourite bun recipe though, they come out light and fluffy and they just pull apart like hot cross buns should and they are spectacular hot or cold with a bit of butter. We have a tradition in our house that we always have home made hot cross buns for brekkie on Easter Sunday but we are in Melbourne this year so I might have to smuggle some over in my bag!

Em x

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