Sunday, April 20, 2014

Bread Maker Hot Cross Buns - Version 2.0

Is there anything better at Easter time than sitting down with a Hot Cross Bun fresh out of the oven, totally smothered in butter and a hot cup of tea?!

Over the years I have posted several Hot Cross Bun recipes on this blog.

Every year I make a batch for Mr B and I and every year, whilst I do enjoy them, I can't help comparing them to their shop brought cousins and feeling somewhat disappointed in the end result due to either a lack of flavour or due to the buns being too dense.

Well this year I decided to try a new recipe and I am pleased to say I finally found one that ticks all the boxes. Big. Soft, Fruit Filled. Flavour Packed. Hot Cross Buns.

And the best part?

I used the bread maker for the dough which just made this whole process so very simple.

Hot Cross Buns - Makes 12

4 cups plain flour
1/2 teaspoon salt
1 1/2 cups luke warm milk
15g dried yeast (I used 2x 7g sachets)
1/4 cup sugar
1 teaspoon mixed spice
1 teaspoon cinnamon
60g butter, softened
1 egg
1 cup sultanas
1/2 cup plain flour (extra)
1/3 cup water
1 tbspn caster sugar (extra)
1 tbspn hot water
1 tspn gelatine

In the bowl of a bread maker, add the flour, salt, milk, yeast, sugar, mixed spice, cinnamon, butter and egg. Select the 'dough' cycle and let it do it's thing. Mine took about 90 mins all up but after 30 mins it beeps so you can add any extras like the sultanas.

Once the dough is done, remove to a bowl. Punch the dough down and knead lightly until smooth. Cut the dough into 12 pieces and knead each one into a round shape. Place onto a large greased tray with sides about 1 cm apart. (I use a 20cm x 30cm baking tin). Cover with a tea towel and stand in a warm spot for about 15 mins or until doubled in size. This may take a little longer depending on the temperature.

Pre-heat oven to 200C.

Mix the extra flour and water together for the crosses and place in a sandwich bag. Snip the corner off the bag and pipe crosses on the buns. Place in the oven for about 20 mins or until golden and cooked.

Mix the extra caster sugar, hot water and gelatine together for the glaze. Brush the glaze over the buns as soon as you get them out of the oven.

One of the issues with home made Hot Cross Buns can be that they don't stay fresh for very long so this year as soon as the buns had cooled down I wrapped each one individually in cling wrap and popped them in the freezer. We have been getting them out of the freezer for Mr B's lunches the night before and by the time he goes to have them for lunch they are just as fresh as they day they were baked.

I hope everyone has a fantastic day filled with all the good things Easter has to offer like plenty of family time, chocolate, relaxation and of course, hot cross buns!

Happy Easter everyone!!


Mrs B xx

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