Hot Cross Buns

An Easter treat, that everybody loves. Especially toasted, with lots of butter melted in.

Ingredients - Makes 6

-      250g strong bread flour

-      40g caster sugar

-      ½ tsp salt

-      7g (1 sachet) fast action dried yeast

-      ½ tsp mixed spice

-      ½ tsp cinnamon

-      Zest of 1 orange or1 lemon

-      20g butter

-      150ml milk

-      1 egg

-      100g mixed dried fruit or sultanas, cranberries etc…

 For the cross:

40g plain flour

1 tbsp apricot jam or golden syrup

 

Baking Instructions

1.     Pre-heat the oven to 220 degrees centigrade.

2.     Heat the milk and butter together until the butter melts then leave to one side to cool slightly.

3.     Place all the dry ingredients in a bowl along with the zest & dried fruit and stir to combine.

4.     Beat the egg into the butter and milk and add this to the dry ingedients and start to bring it all together with your hands into a sticky dough – you may need to add more flour if it’s too sticky or a splash of milk if it’s too dry.

5.     You will find that the more you mix the dough, the more it will clean your hands so keep on going! Tip the dough onto a lightly floured surface and knead for ten minutes, pulling and stretching the dough.

6.     After ten minutes it should be soft and more elastic -place in a lightly greased bowl covered in clingfilm or a tea towel and leave in a warm place for 1.5 hour to rise (I turn my oven on defrost at 50 degrees centigrade and leave it in there).

7.     The dough should have doubled in size, tip it out of the bowl onto a floured surface and break it up into 6 equal balls, place them on a greased baking tray quite close together but evenly spaced then cover this again and put back in the warm place for another hour.

8.     Mix the flour in the bowl with a couple of teaspoons of water until you get a paste the consistency of piping icing. Spoon into a piping bag and snip of the end, higher up if you want fat crosses, lower down if you want thin crosses. Pipe a cross on top of each bun.

9.     Bake for 15-20 minutes until golden brown.

10.  Meanwhile, heat the jam or syrup in a pan to make it a looser consistency, when the buns come out of the oven, brush the top of each one with the glaze to make it shine.

 

Get ready to toast or eat fresh from the oven.

Make sure you take a picture of your creation, and the kids enjoying it, and post on Instagram, tagging @kiwioznannies and @confidentkitchen with hashtag #kiwioz


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