Guest Post from Mr B!

Hello out there. This is the OTHER HALF here. I was asked to do a guest appearence so here it goes.

It was early in the morning and there was a bit of racket going on in the kitchen so i thought i would investigate. When i got there i found Emily making hot cross buns so me being me decided to stay and give a hand. Luckily all the hard work had been finished :) and I ended up with the easy part. I got to roll the buns and place them in the pan then once they rose i had a crack at piping which isnt that hard lol dont tell EM. When they were ready all was left to do was to put on the glaze and yes I aced it



Yay they looked so shiney. Then all was left to do was my favorite part.... EAT and OMG were they good she is defenitly a keeper that one lol. Well im all out of words so i just want to thank you for reading my rambles and to EM for the opportunity till next time good bye. PS this is for you NETTY




Hot Cross Buns

2 x 8g sachets dried yeast
1 1/4 cups (310ml) milk, warmed
1/4 cup caster sugar
4 cups plain flour
1 tsp ground cinnamon
1 tsp ground mixed spice
1 tsp salt
60g butter
2 cups sultanas
2 eggs
1/3 cup self-raising flour
jam, warmed for brushing (I used a combination of marmalade and strawberry jam)

Whisk the yeast, milk and caster sugar until the sugar dissolves. Set aside for 10 minutes to foam.

Combine the plain flour, cinnamon, mixed spice and salt in the bowl of your electric mixer. Add the softened butter, eggs and yeast mixture. Use the dough hooks on your mixture to combine. Add the sultanas.

Move the dough to a large greased bowl. Cover and leave in warm spot for around 45 mins.

Punch the dough down and knead until smooth.

Grease a 30cm x 20cm baking tray. Shape the dough into 12 balls and place in tray.

Set aside for a further 15 mins to allow the buns to finish rising.

Meanwhile preheat your oven to 200°C.

Combine the self-raising flour and 1/4 cup (60ml) water in a small jug and stir until you get a thick (yet pipeable) paste. Spoon the mixture into a piping bag and pipe crosses onto the buns.

Bake for 10 minutes and then reduce the oven temperature to 180°C and bake for a further 15 minutes. Brush buns while warm with jam.

Enjoy with butter and cuppa!!!

MR B