Friday, 6 April 2007

Hot Cross Buns

This is recepe for Hot Cross Buns with Lemon Glaze is from the Sydney Morning Herald's Good Living supplement from Tuesday the 3rd of April.

Bun dough
75g (1/³ cup) caster sugar
2 x 8g sachets dry yeast
1 1/2 cups warm milk
600g plain flour
Pinch of salt
1/2 tsp ground nutmeg
1 1/2 tsp ground cinnamon
1/2 tsp mixed spice
60g butter, chopped
1 egg, lightly beaten
1 tbsp chopped mixed peel
²/³ cup currants

Paste for crosses
1/2 cup plain flour
4 tbsp water
2 tsp caster sugar

Lemon glaze
1 tbsp water
1 tsp gelatine powder (or equivelent leaf gelatine)
1 tbsp caster sugar
1/2 tsp lemon extract (some marmalade might work here - I used lemon infused caster sugar because I didn't have and lemon extract)

Combine caster sugar, yeast and milk in a bowl, stir until smooth and rest covered in a warm place for about 10 minutes or until frothy.

Sift flour, salt, nutmeg, cinnamon and mixed spice into a large bowl

and rub butter into mixture with fingertips. Stir in yeast mixture, egg, mixed peel and currants until well combined.

Cover and rest in a warm place for about 45 minutes or until mixture has doubled in size.

Pre-heat oven to 220C. Turn dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic (I did it in the kitchenaid for almost 5 mins, then finished it off by hand. It needed just a little more flour incorporated, and I wouldn't have known without hand kneading it a bit).

Divide dough into 16 even pieces and roll into balls. Place balls into a 23cm square cake pan that has been lightly greased and lined with baking paper. Rest covered for 10-15 minutes or until balls have risen to the top of the pan.

Combine paste ingredients in a small bowl and, using a piping bag fitted with a small plain nozzle, pipe crosses on buns.

Bake buns for 20 minutes or until well browned and cooked. Combine lemon glaze ingredients in a small pan and stir over low heat until sugar is dissolved. Brush buns with warm glaze and cool on rack.

Makes 16