|03-29-2013, 05:11 AM||#32|
Way too much time on my hands!
Join Date: Sep 2006
Location: London UK
Stats: 184/124/126 5'3" Age 66
Start Date: 2001 Atkins -50 2011 JUDDD - 10
As this has turned into the Hot Cross Bun thread...
Hot cross buns
The classic hot cross bun: easy to make, packed with flavour and irresistible when slathered with butter.
For the buns
300ml/10fl oz whole milk
500g/1lb 2oz strong white flour
75g/2Żoz caster sugar
1 tsp salt
7g sachet fast-action yeast
1 free-range egg, beaten
50g/1żoz mixed peel
1 apple, cored and chopped
1 orange, zest only
1 tsp ground cinnamon
sunflower oil, for greasing the bowl
For the cross
75g/2Żoz plain flour, plus extra for dusting
For the glaze
3 tbsp apricot jam
Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature.
Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough.
Add the sultanas, mixed peel, chopped apple and orange zest, then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic.
Technique: Kneading bread
Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size.
Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour.
Heat the oven to 220C/425F/Gas 7.
For the cross, mix the flour with about five tablespoons of water in small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.
Bake for 20-25 minutes on the middle shelf of the oven, or until golden-brown.
Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool. Gently rip the buns apart to serve, revealing temptingly soft edges.
They are available all year round these days. But we used to have them only at Easter and always as the first food we ate on Good Friday.
Also, is it just me, but no one should say Happy Easter until Easter Sunday...and I am not a religious person! (Just a grumpy old one.)
Embrace a little hunger. It is the sign of healing.
Relax, rotate, reduce, rejoice.
Down Days are the cement that hold JUDDD together.
Last edited by Kissa; 03-29-2013 at 05:14 AM..