Hot Cross Buns

Made these little buns after Easter ( we went on holiday at Easter time, but my BF still miss this buns a lot, so, we just delayed the easter time for these buns a little bit :P), My bf who is very difficult at eating love it. 🙂 these little babies are soft, tender, and full of hearty spices.

Hot Cross Buns
Adapted from Nigella’s Feast.

For the buns

  • zest of one orange
  • 75ml milk – up to 125ml
  • 25g butter
  • 200g  flour (120g bread flour+80gr all purpuse flour)
  • 4g instant yeast
  • 65g raisins, sultanas or whatever dried fruit you fancy
  • 25 g caster sugar
  • pinch of salt
  • 1 teaspoons of ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/2 teaspoon of ground ginger (didnt use this at the 1st time)
  • 1/4 ground allspice ( 1/2 tsp at the first time)
  • 1/2 egg

For the egg wash

  •  the rest 1/2 egg, beaten with a splash of milk

For the crosses

  • 1 1/2 tablespoons of plain flour
  • 1/2 tablespoon of caster sugar
  • 1 tablespoon of boiling water

For the glaze

  • 1 tablespoon of caster sugar
  • 1 tablespoon of boiling water

Method:

  1. Put yeast in 3 tbs warm milk (in 125ml milk)+ yeast , mix and let it sit for 10 mins ( to allow the yeast to bloom, and this step to show how fine your yeast is)
  2. In a small pan, warm the milk, butter and orange zest until the butter melts, then set aside to infuse. (50 degree C)
  3. In a big bowl, mix together the flour, fruit, salt and spices. Beat the egg into the milk/butter/zest/yeast, then pour all the liquid ingredients into the dry. Knead it together with your hands or a dough hook until smooth, elastic and silky, adding extra milk/water if it seems a bit too dry (I did at i first start with 75ml milk)). Cover the bowl in clingfilm and leave to rise – either overnight in the fridge, or out in a warm kitchen for an hour to an hour and a half to double in size. ( good link for the kneading bread method: http://www.huffingtonpost.com/2011/10/08/how-to-knead-bread-dough_n_1001987.html)
  4. First, make sure your dough is at room temperature (get it out of the fridge 1hr be4). Punch the dough down with your hands to release the air – although mine hadn’t really risen all that much, to be honest – then knead again quickly. Work out how many buns you want (I did 7) and divide the dough into that many bits, rolling them into balls.
  5. Line a baking sheet with parchment. Line up your bun-balls, close to each other but not quite touching. Cover with a wet tea towel and leave to raise again for 30 minutes.
  6. When you’re ready to bake, preheat the oven to 200C – . .Brush the buns with beaten egg wash, then stir together the flour, sugar and water for the crosses and put it on top the buns.
  7. Bake for 20-25 minutes or until bronzed and beautiful. When they come out, mix together the sugar and water for the glaze and brush it over

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