Summary
Hot Cross Buns 7g (1 1/2 level tsps) fast action dried yeast 50g caster sugar 150ml tepid milk 75ml tepid water 450g strong white flour 1 tsp salt 1 tsp ground mixed spice 1 tsp ground cinnamon 1 tsp freshly grated nutmeg 50g butter, melted and cooled 1 egg, beaten 75g currants 2 level tbsp chopped mixed peel flour and water paste (for the cross) To glaze: 4 tbsp milk and water, mixed, 3 tbsp caster sugar Grease a baking sheet. Sift flour, salt and spices into a food mixer or bowl, stir in sugar then add butter, egg, yeast, milk and water.
Add currants and peel, then mix into a soft dough. If using a food mixer, process until dough is smooth and elastic. By hand this will take about 10 minutes of stretching, folding and kneading on a floured surface.See the full content of this document
Extract
How to Make Perfect Hot Cross Buns
Roll into a 5cm diameter sausage, cut into 12 rounds. Take each and shape into a smooth round bun by pulling o...
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