Hot Cross Buns

[M O P]

:chef: Does anyone have a good hot cross bun recipe?

I've just about eaten the ones I bought in Adelaide on Monday already!! :D

I do have a recipe from a magazine but when I made them last year they weren't that good. :thumbsdown:

So if anyone's made them successfully in the past I'd love your recipe. Thanks :)

[the_queen]

I made some fantastic ones last year, went down a treat with everyone that had them! I will have to go dig the recipe out, so please stay tuned :D

:chef: :chef: :detective:

[M O P]

:laughing: Did you just put me on hold Queenie?:laughing: Sorry spent too long on the phone to Telstra yesterday!!

I'd love for you to track it down, thank you!

[shed]

Don't worry kazza, "your call means a lot to her". :laughing:

While you're there queen, you don't have one for chocolate hot cross buns do you?

[M O P]

Don't worry kazza, "your call means a lot to her". :laughing:


:laughing: Sure, that's what they all say!:laughing:

[the_queen]

Preparation: 30 minutes + 1 hour standing
Cooking: 25 minutes
Makes 12


2 x 7g (1/4 oz) sachets dry yeast or 30g (1oz) fresh yeast
4 cups (500g / 1lb) plain flour
2 tablespoons caster sugar
1 teaspoon mixed spice
1 teaspoon ground cinnamon
40g (1 1/4 oz) butter
1 1/4 cups (155g / 5oz) sultanas

Paste for crosses
1/4 cup (30g / 1oz) plain flour
1/4 teaspoon caster sugar

Glaze
1 1/2 tablespoons caster sugar
1 teasoon gelatine

* Place the yeast, 2 teaspoons of the flour, 1 teaspoon of the sugar and 1/2 cup (125ml / 4 fl oz) water in a small bowl. Leave in a warm place until foamy.

* Sift the remaining flour and spices into a large bowl, stir in the sugar and rub in the butter with your fingertips. Stir in the sultanas. make a well in the centre, stir in the yeast mixture and up to 3/4 cup (185ml / 6 fl oz) water to make a soft dough. Turn the dough out onto a lightly floured surface and knead for 5 minutes or until smooth, adding more flour to prevent sticking if neccessary.

* Put the dough in a large floured bowl, cover loosely with plastic and leave in a warm place for 30-40 minutes, or until doubled in size.

* Preheat the oven to 200 degrees Celcius. Turn the dough out onto a lightly floured surface and knead gently to deflate. Divide into 12 portions and roll each one into a ball. Place the balls on a lightly greased oven tray, just touching each other, in a rectangle 3 rolls wide and 4 rolls long. Cover loosely with a tea towel and leave in a warm place for 20 minutes, or until nearly doubled in size.

* To make the crosses, mix the flour, sugar and 2 1/2 tablespoons water into a paste. Spoon into a paper piping bag and pipe crosses on the buns.

* Bake for 20 minutes, or until golden brown. Put the sugar, gelatine and 1 tablespoon water in a small pan and stir over the heat until dissolved. Brush over the hot buns and allow to cool.


:chef: et voila!!
For the glaze, you could melt a little bit of jam, mix it with some water so it's a fairly runny consistency, and paint that on the buns. I did that with one batch, used apricot jam YUM YUM!!!

[the_queen]

oh LOL :p :p Your call has progressed in the queue, and will be answered by the next available operator. Your call is important to us, so please continue to hold.

For chocolate buns, I'd say just use 3 cups flour instead of 4, and add 1 cup good quality cocoa. And then you could use chocolate chips instead of sultanas. And then chocolate icing instead of flour and sugar for the crosses.

But having said that I've never made them chocolatey, so proceed with that at your own peril :p

[M O P]

Thanks for that, I like using tried and tested recipes!
I might even make them on Friday as my husband tells me he wants to work over Easter!

[mrsrobo]

here is a recipe for mini hot cross buns


150ml milk, warmed
8g sachet dry yeast
1 teaspoon caster sugar
2 cups plain flour
1/4 teaspoon, ground cinnamon
50g butter, chopped
1 cup milk chocolate chips
2 tablespoon caster sugar
1 egg
Crosses
1 teaspoon plain flour
1 tablespoon cocoa powder
2 tablespoon water
Glaze
1/4 cup water
2 tablespoons caster sugar

Preheat the oven to hot, 200c. Lighly greased a 22cm square cake pan.\
In a medium jug, combine milk, yeast and sugar. Leave in a warm place for 5 to 10 mins, until mixture is frothy.
Sift flour and cinnamon into large bowl. Using fingertips, rub in butter until mixture resemblems fine breadcrumbs. stir through chocolate chips and sugar.
Whisk egg into yeast mixture. Add to flour mixture and mix to soft dough. Turn onto lighlty floured surface. Knead for 10mins until, dough is smooth and elastic.
Place in a lightly greased bowl and cover with plastic wrap and stand in warm place for 40 mins or until size is doubled.
Punch dough mixture down oncea with fist to release gas. Knead lightly. Dividide dough into 32 equals pieces. Knead each piece unti smooth. Shape into rounds. Arrange in a pan. Cover with plastic wrap or a clean tea towel and stand 20 mins in a warm place until doubled in size.
Crosses in a small bowl, mix ingredients to creaste a smooth paste. Pipe crosses on the buns. Bake 12-15 mins until they sound holllow when tapped.
Glaze in a small saucepan combine sugar and water. Stir over low heat ro 2-3mins until sugar is dissolve. Bring to boil without stiring. Reduce heat and simmer for 1-2 mins until mixture is thicken slighly. Brush over hot buns.

[M O P]

Well I'm half way through. at the stage to leave the mixture to double in size. Can't wait for the end result!

Thanks again girls, I made Queenie's recipe cause I didn't have the choc chips for Mrs Robo's. Maybe next year I'll try them though!