31 Days of MOO No. 10 Hot Cross Buns
This recipe lets the bread maker do the kneading and rising, then all you need to do is the rolling and final rise on the baking tray.
I suggest you use a lipped tray, like a lamington tray or a baking dish with sides, to bake your hot cross buns as you get a better final rise and the sides stay nice and soft and more like the hot cross buns you get from a good baker. If you don't have a tray with sides, a baking sheet will work of course, the outside of the buns around the edges will be crustier (but still just as delicious).
Ingredients:
1-1/2 Cups warm milk (30 seconds in the microwave is warm enough)
5 tbsp brown sugar
1 egg, beaten
2 tbsp butter, cut into small pieces
4 -/4 cups plain flour
3 tsp mixed spice (if you like your not cross buns really spicy, add another teaspoon)
1 tsp cinnamon
3 tsp yeast
2 cups sultanas (or dried fruit of choice, I just use mixed dried fruit) added to the fruit dispenser
Cross Ingredients:
1/2 cup plain flour
1 tsp sugar
1/3 cup cool water
Glaze Ingredients:
1/2 cup white sugar
1/2 cup water
Method:
Place the ingredients in your bread mixer in the order listed. Run the dough program. If your mixer has a fruit dispenser, it will drop the fruit in at the right time. If it doesn't, after 15 minutes add the fruit to the bread maker. When the dough cycle has finished, divide the dough into 16 equal pieces (I like to weigh them so the buns are the same size). Roll into buns. Place in your baking paper lined baking dish, cover with a damp tea towel and set aside to rise to double the size, about 30 minutes. While they are doing the final rise, pre-heat your oven to 180 degrees Celsius and make the cross batter.
To make the cross batter, combine the flour, sugar and water and beat to a thin dough. It need to be able to hold it's shape when piped. Add more water if the batter is too thick, but you don't want it to run off the top of the buns.
After the final rise, use a piping bag to pipe the crosses on the buns, place in the oven and bake for 15 - 20 minutes until they are golden.
Make the glaze white the buns are baking. To make the glaze, mix the sugar and water together over a low heat until the sugar has dissolved and it has boiled for 1 minute. Let it cool slightly before brushing over the hot cross buns.
Remove the buns from the oven when baked and brush over the glaze while they are still hot.
Let cool five minutes in the baking dish then remove to a cake rack to cool.
Enjoy!
I suggest you use a lipped tray, like a lamington tray or a baking dish with sides, to bake your hot cross buns as you get a better final rise and the sides stay nice and soft and more like the hot cross buns you get from a good baker. If you don't have a tray with sides, a baking sheet will work of course, the outside of the buns around the edges will be crustier (but still just as delicious).
Ingredients:
1-1/2 Cups warm milk (30 seconds in the microwave is warm enough)
5 tbsp brown sugar
1 egg, beaten
2 tbsp butter, cut into small pieces
4 -/4 cups plain flour
3 tsp mixed spice (if you like your not cross buns really spicy, add another teaspoon)
1 tsp cinnamon
3 tsp yeast
2 cups sultanas (or dried fruit of choice, I just use mixed dried fruit) added to the fruit dispenser
Cross Ingredients:
1/2 cup plain flour
1 tsp sugar
1/3 cup cool water
Glaze Ingredients:
1/2 cup white sugar
1/2 cup water
Method:
Place the ingredients in your bread mixer in the order listed. Run the dough program. If your mixer has a fruit dispenser, it will drop the fruit in at the right time. If it doesn't, after 15 minutes add the fruit to the bread maker. When the dough cycle has finished, divide the dough into 16 equal pieces (I like to weigh them so the buns are the same size). Roll into buns. Place in your baking paper lined baking dish, cover with a damp tea towel and set aside to rise to double the size, about 30 minutes. While they are doing the final rise, pre-heat your oven to 180 degrees Celsius and make the cross batter.
To make the cross batter, combine the flour, sugar and water and beat to a thin dough. It need to be able to hold it's shape when piped. Add more water if the batter is too thick, but you don't want it to run off the top of the buns.
After the final rise, use a piping bag to pipe the crosses on the buns, place in the oven and bake for 15 - 20 minutes until they are golden.
Make the glaze white the buns are baking. To make the glaze, mix the sugar and water together over a low heat until the sugar has dissolved and it has boiled for 1 minute. Let it cool slightly before brushing over the hot cross buns.
Remove the buns from the oven when baked and brush over the glaze while they are still hot.
Let cool five minutes in the baking dish then remove to a cake rack to cool.
Enjoy!