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Hot Cross Buns

2018-03-02

Recipe Info

  • Servings : 6
  • Cook Time : 20m
  • Ready In : 20m

Ingredients

  • 1 tbsp dried yeast
  • 1 tsp caster sugar
  • 185ml warm milk
  • 125ml cold milk
  • 50g butter, melted
  • 1 egg, lightly whisked
  • 525g plain flour
  • 200g mixed dried fruit
  • 70g caster sugar
  • 2 tsps mixed spice
  • pinch of salt
  • 75g plain flour
  • 160ml water
  • 2 tbsps caster sugar

Method

Step 1

Whisk the yeast, sugar and the 3⁄4 cup of warm milk in a jug. Set aside for 10 minutes. Whisk in the 1⁄2 cup of cold milk, butter and egg. Combine our, dried fruit, sugar, mixed spice and salt in a bowl. Make a well in the centre. Add the yeast mixture. Use a wooden spoon to stir until combined then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place in a greased bowl. Cover with plastic wrap. Set aside to prove for 11⁄2 hours or until doubled in size.

Step 2

Punch down the centre of the dough with your fist. Knead on a lightly floured surface for 2 minutes. Shape into 12 even portions. Brush a 16 x 26cm baking tray with melted butter to grease. Place portions side by side in the prepared pan. Cover with a clean tea towel. Set aside in a warm, draught- free place to prove for 30 minutes or until doubled in size.

Step 3

Preheat oven to 200°C. Combine the flour and water to make a paste. Place in a sealable plastic bag. Cut 1 corner from the bag to make a 2mm hole. Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven temperature to 160°C. Bake for 20 minutes or until golden and cooked through. Meanwhile, heat the sugar and water in a saucepan over low heat until the sugar dissolves. Simmer until the glaze thickens. Transfer buns to a wire rack. Brush tops with glaze. Set aside to cool.

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