Thursday, April 13, 2006

Hot Cross Buns

1 lb plain flour
2 oz butter
3 oz soft brown sugar
1/2 pint water
1/2 oz dried yeast
3 oz currants
1 oz sultanas
1 oz chopped mixed peel
1 level tsp salt
4 level tsp mixed spice

For the tops: 1oz plain flour, and a little water
Glaze: 1 leve dsp castor sugar, 2 dsp milk

Put dried yeast into a small bowl with one level tsp of the measured soft brown sugar. Heat the water to a comforatble hand temperature then whisk half of it into the yeast and sugar with a fork and leave in a warm place until the the yeast dissolves and froth starts to form.10- 15 mins.

Add salt and the remaining sugar to rest of the water.

Put flour and spices in a bowl and rub in the butter. Make a well and pour the liquids into the well. Mix.

Knead the dough for at least five minutes,adding dried fruit just before setting the dough to rise. Leave for about 30 minutes (or longer if necessary).

Turn dough on to lightly floured board, cut into 18 pieces and form each into a round bun. Lay on greased baking tray and leave to rise.

Mix the flour for tops with a very little water to make a thick batter. Put mixture into a piping bag and pipe crosses on top of each bun. Cook in hot oven 425F for 15 - 20 mins.

Dissolve sugar in milk, bring to the boil and brush over the buns when they are cooked. Must be eaten with butter - not margarine or any other ersatz spread.


PS: Check out my "hot cross blocks" quilt in progress!

2 comments:

Amy said...

Julian once went to the pain of doing the whole thing in metric. One day (when I have real scales) I'll actually put it in t,T, C etc...

Chantel said...

it's not the same in metric! at least it doesn't feel the same ;)