Ever popular hot cross buns

Press, 23 March 1988, Page 14

Ever popular hot cross buns

! :. ..■ i l l ’ll There have been so many requests for this recipe for Hot Cross Buns, L think it is worth reprinting it. ' : I I Use the smaller amount of yeast if you have 2-3 hours before you want to eat your buns. I Use the larger amount if you are short of time.- The smaller Quantity produces a finer texture and less yeasty flavour. , i i !! I usually add the, smaller quantity of salt, partly because I aid going to put relatively ' salty butter on the buns! later,, and partly, because salt ! slows down the iyeast’s ) activity. [Some people, i .however, prefer the flav- ; our of the saltier buns, i ! Remember to m'easure j all the ingredients! using ! level stand?. .’ metric cup ! and spoon measures. ’ i Leave off the crosses if I time is short, but don’t 1 forget the- glaze It makes ail the difference to the 1 ; Appearance of the buns. I -fl If you want. to freeze! i pome of your buns, wrap and freeze them as soon las they are cold -j- don’t I .leave them to. stand I jaround to get stale before | iyou get roundyto trapping l 'them and putting them I’ rajway.. - ' Hot Cross Buns cII . I [ For 30 to 36 buns, you! [need: I ! ! 1 cup milk I j ! >/ 2 cup hot water j 2 tablespoons spgar i 1 to I 2 tablespoonsl i dried yeast granules! ! I 2 cijips iflour

IOOg butter ! I y 2 cup brown sugar I 1 egg I j ! Ito iy 2 teaspoons salt ll’/j tablespoons mixed I i spice ; | | j I 1 teaspoon brated j nutmeg! j i i ■!' 11 teaspoon vanil a! | il ' [ y t to 1 cup mixed fruit 2 to 3 cups floui [Measure [ milk, ■ hot water and' sugar into a large bowl |or saucepan. Warm or ! cool to body temperature,! then sprinkle oni yeast granules. Stir after 1 to 2 minutes to j remove lumps of yeast. , Mix in '.first measure qfj flour, cover' and leave mixture to rise in the sun or in a pink of warm water while preparing other mixture. i In another bowl! cream butter and i brown sugar, then beat J ini egg, i salt, spices, vanilla and dried fruit ! .. : When the yeast mixture is nearly three times its original volume ac d it to the creambd mixture with 2 cups df the second measure flour.

Add enough extra flour to [make dough firm enough to turn onto a dry benclitop to knead. i Knead, adding just enough flour! to stop dough sticking, until it is satiny and back when; poked. Cut dough into! four pieces,) then each i piece into 8 or 9 pieces. Shape each) into a round ball and arrange in greased cake tins in rows, allowing room for j rising. Leave! to rise covered with plastic film or large plastic bags. ! ! ' I' ■ I - ‘' ■■) ■ Make short J pastry crosses. Rub 60g cold butter into 1 cup flour then add water to; form a stiff dough. Roll very thinly, then cut into strips. Dip strips iin beaten egg and place gently on buns when risen to twice original' size. I __ | Bake at 225 deg.C for 10-12 minutes, until lightly browned. Glaze immediately with syrup made by boiling 2| tablespodns golden syrup with 1 tablespoon water for 1 minute. II ! ■ T H r