Happy Easter Joe!!
I made hot cross buns. I won’t lie to you they take a long time to make haha but it’s worth it. These are my one and only buns. Mum gave me an old baking book yesterday (the inside page – ‘To Daddy, looking forward to some parties, love Joe’ in mum’s hand writing). In the book it said before the Reformation all dough was sliced with a cross before it went in the oven to ward off any evil spirits that might stop the dough rising… fact of the day for you.
- 300ml full-fat or semi skimmed milk
- 50g butter
- 500g strong bread flour
- 1 teaspoon salt
- 75g caster sugar
- 1 tablespoon sunflower oil
- 7g sachet yeast
- 1 egg
- 75g sultanas
- 50g raisins
- Zest of 1 orange
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 75g plain flour
- 5 tablespoons water
The glaze is normally made from warmed apricot jam but there was none in the cupboard so I made a new glaze
- 3 tablespoons icing sugar
- 2 tablespoons golden syrup
- 3/4 tablespoons boiling water
Bring the milk to the boil then take off the heat and add the butter, swirl the pan to let the butter melt. Leave it to cool down to a comfortable warm temp (so you can put your finger in the mixture).
Mix the flour, salt, sugar and yeast in a large bowl. Make a well in the centre and pour the milk/butter mixture into the well, mix with a wooden spoon. Then bring everything together with your hands.
Tip the mixture onto a lightly floured surface and have at it for 8 mins until the dough is smooth and elastic. It’s a sweet dough so you need to work it quite well because the sugar and milk and butter make it hard for the yeast to do it’s ting – ward off those evil spirits with your kneading! Once you’ve kneaded it put the dough in a lightly oiled bowl and cover the bowl with oiled cling film. Leave the bowl in a warm place for the dough to prove for 1 hour or until the dough has doubled in size.
Once the dough has had its first prove add the sultanas, raisins, orange zest, cinnamon and nutmeg. Knead these into the dough. Leave the dough to prove again for an hour or until doubled in size (with more oiled cling film over the bowl).
After the second prove divide the dough into 15 even pieces (you can eye ball this – I ended up with some lil buns and some big buns – variety in your life is they way to go). Roll each piece into a smooth ball on a lightly floured work surface. Put the buns on baking trays that have been lined with greaseproof paper. Make sure you leave enough space between the buns to let them rise. Cover (but don’t wrap) the trays with olied cling film or with a tea towel. Set the buns aside for an hour for the final prove (almost there lol).
About 20 mins before the buns have finished their third and final prove, preheat the oven to 220. Mix the flour with the water to make the paste for the cross. Add one tablespoon of water at a time, you might not use all of the water. You want a flour paste that you can pipe, not flour water. Spoon the paste into a piping bag with a small nozzle (or sandwich bag, cut the tip off the bag once it has been filled with the paste and you will have a piping bag). Pipe a line along each row of buns, then repeat in the other direction to make the crosses.
Bake the buns for 20 mins.
When the buns are out the oven mix together the boiling water (again one table spoon at a time to get the right consistency), icing sugar and golden syrup. Brush this over the buns while they are still warm, or you can use your fingers as a pastry bush.
That’s it!! Enjoy your peng peng buns, Caitlin XXX