Hot Cross Buns Recipe | Breakfast Care


A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top. These are traditionally eaten on Good Friday and often eaten fir breakfast.

Ingredients
  • 57g apple juice or rum
  • 78g mixed dried fruit
  • 78g raisins
  • 300g milk
  • 2 large eggs
  • 85g butter
  • 1/4 cup
  • 1 teaspoon cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1 tbsp baking powder
  • 550g flour
  • 1/2 tsp vanilla extract
  • 128g confectioner's sugar
  • 2 tsp salt







Instructions

  1. Grease a 10" square pan or 9" x 13" pan.
  2. Mix the rum or apple juice with the dried fruit and raisins, cover with plastic wrap, and microwave briefly, just till the fruit and liquid are very warm, and the plastic starts to "shrink wrap" itself over the top of the bowl. Set aside to cool down.
  3. When the fruit is cool, mix together all of the dough ingredients (including the eggs and the egg yolk from the separated egg); hold out the fruit for the time being.
  4. Knead the mixture, using an electric mixer or bread machine, until the dough is soft and elastic. It'll be very slack, sticking to the bottom of the bowl and your hands as you work with it. Mix in the fruit and any liquid not absorbed.
  5. Let the dough rise for 1 hour, covered. It should become puffy, though may not double in bulk.
  6. Divide the dough into billiard ball-sized pieces, about 3 3/4 ounces each. A heaped muffin scoop (about 1/3 cup) makes about the right portion. You'll make 12 to 14 buns. Use your greased hands to round them into balls.
  7. Arrange them in the prepared pan.
  8. Cover the pan, and let the buns rise for 1 hour, or until they've puffed up and are touching one another.
  9.   When buns have risen, remove the plastic bag and pipe a cross on each bun. Bake the buns for 20 minutes, until they're golden brown. Remove from the oven, carefully turn the buns out of the pan. 
  10. Transfer the buns to a rack to cool.
  11. Enjoy!

Note
You can refrigerate these hot cross buns for up to 1 month. 

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