Wednesday, January 20, 2010
Hot Cross Buns
7 gms Instant dry yeast (1 Tbsp)
1/2 cup sugar
4 cups all purpose flour ( 550 gms)
1 1/2 cups milk
1 tsp salt
1 tsp ground cinnamon
60 gms unsalted butter
1 egg (lightly beaten)
90 gms or 1/2 cup raisins or sultanas
Flour paste for crosses
1/4 cup plain flour
1 tsp sugar
1/3 cup water
1 tbsp sugar
1 tsp gelatine
1 tbsp hot water
In a bowl take luke warm milk, add sugar, yeast mix it well. cover and wait untill mixture is frothy.
Sift flour, salt, sugar & cinnamon powder. Add the butter, egg, raisins. Knead it well. Cover it in a bowl with cling or foil and leave it in a warm place for about 45 minutes till it doubles.
Punch the dough, turn it on a floured surface and knead it for 5 minutes until dough is smooth & elastic.
cut dough into equal 16 parts, shape it round, place it on lightly greased tray. leave it for the second rise for another 20 minutes.
Place flour paste for crosses in piping bag or squeeze bottle to pipe crosses on buns. Bake on 200 C for 20 minutes. Put off the down flame. Now light the top flame on high and let the buns get a golden dark brown colour. You will see the crosses appearing. Put off the top flame remove the buns & brush tops with hot glaze while buns are still hot from the oven.
Flour paste for crosses : Blend flour and sugar with a tsp to give a smooth paste.
Glaze : combine all ingredients in a small saucepan stirring constantly over heat until sugar and gelatin is dissolved with out boiling.