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Traditional Hot Cross buns.
Place 50g butter and the zest of one orange in 175 ml of milk. Gently heat and melt the butter. Place 400g bread flour, 50g caster sugar, 450g dried mixed fruit, half teaspoon of ground mixed spice, pinch of salt and one 7gm sachet of easy-blend yeast in a bowl.
Pour the warm milk mixture into the bowl and add one beaten egg. Mix well and knead the mixture until it is smooth and elastic, five minutes by machine with dough hook or five minutes by hand.
When the dough is soft, silky and elastic, place in an oiled bowl, cover with a damp cloth and leave in a warm place for two hours or until doubled in size. When fully risen, take the dough out and knock it back. This simply means kneading the dough again by hand for five minutes.
Divide the dough into 16 equal pieces and roll them into balls. Mark a cross in each ball and place on a greased tray. Cover with a damp cloth and leave for 40 minutes. Brush the risen buns gently with a beaten egg. Mix together three tablespoons of flour, one teaspoon sugar and two tablespoons of water to make a thick paste. Carefully dribble two lines over the buns to form a cross.
Bake in a pre-heated oven for 15-20 minutes. When the buns come out of the oven, mix together one tablespoon each of sugar and boiling water and brush the glaze on the buns.
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