Hot Cross Buns

Wed, 28 March 2018

Ingredients

 

For Buns

·         625g/1lb 4oz Odlums Strong White Flour, plus extra for dusting

·         1 teaspoon Salt

·         2 teaspoon Goodall's Mixed Spice

·         50g/2oz Butter, cubed, plus extra for greasing

·         75g/3oz Shamrock Golden Caster Sugar

·         Rind of 1 Lemon, grated

·         1 x 7g sachet Fast Action Yeast

·         1 Egg, beaten

·         275ml/10fl oz Milk (tepid/lukewarm temperature)

·         125g/4oz Shamrock Fruit Mix

For Topping

·         2 tablespoons Odlums Cream Plain Flour

·         1 tablespoon Golden Syrup, gently heated

 

Method

1.       Sieve flour, salt and mixed spice into a large mixing bowl, then rub in butter using fingertips until mixture resembles breadcrumbs. Make a well in the centre then add sugar, lemon and yeast.

2.       Mix in egg and milk to a form a soft pliable dough. Then turn out onto lightly floured surface and carefully work the fruit into the dough until well combined. Knead lightly for 5 minutes or until smooth and elastic.

3.       Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place into the bowl,  cover with a clean tea towel and set aside to prove in a warm place for at least 1 hour.

4.       Once proved, turn dough onto a lightly floured surface and knock back to remove air. Shape into a ball again and return to the bowl, set aside for a further 30 minutes to rise.

5.       After 30 minutes, divide dough into 12 equal pieces. Roll each into a ball, then flatten slightly into a bun shape and place onto a greased baking tray. Cover again with tea towel and set aside to rest for 5-10 minutes.

6.       Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.

7.       Preheat oven to 240°C/475°F/Gas 8.

8.       For the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.

9.       When the buns have risen, spoon the flour mixture into a piping bag and pipe a cross on each bun.

10.   Transfer buns to the oven and bake for 8-12 minutes until pale golden brown. As soon as you remove the buns from the oven, brush them with the heated golden syrup, then set aside to cool on a wire rack.