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Week 37: Recipes

Hot Cross Buns

Ingredients:
1 ½ cups milk
1 ½ tablespoon compressed yeast
1 teaspoon sugar
1 teaspoon flour
90g butter
4 cups flour
1 teaspoon mixed flour
½ teaspoon cinnamon
½ cup sugar
1 cup sultanas
1 egg, lightly beaten
 
Crosses:
½ cup flour
¼ cup water
 
Glaze:
1 tablespoon sugar
1 teaspoon gelatine
1 tablespoon hot water
 
Preheat oven to 200°C/390°F. Heat milk in saucepan until lukewarm, crumble in yeast, add sugar and teaspoon of flour. Stand in a warm place until foamy (approx. 15 mins). Rub butter into dry ingredients; add sugar, sultanas, egg and yeast mixture. Beat well and place dough in bowl, cover with cling-wrap & tea towel, place in warm place until doubled in size. Punch dough down, turn out and kneed until the dough is smooth and elastic. Cut dough into 18 pieces and roll into round shape. Place on greased oven tray, cover and stand in warm place until buns have doubled in size. Place crosses on top and bake in oven for 20 minutes or until golden brown. Prepare glaze by placing ingredients in a saucepan over a low heat until melted – do not boil. Remove buns from oven and glaze while hot. 
 

Chocolate Chip Hot Cross Buns

Ingredients:
1 ½ cups milk
21g compressed yeast
½ cup sugar
50g butter, melted
4 ½ cups flour
1 teaspoon salt
1 teaspoon mixed flour
½ teaspoon cinnamon
1 egg, lightly beaten
2 ½ cups chocolate chips
 
Glaze:
1 tablespoon sugar
1 teaspoon gelatine
1 tablespoon hot water
 
Crosses:
60g white chocolate
 
Preheat oven to 200°C/390°F. Heat milk in saucepan until lukewarm, crumble in yeast and add sugar.. Stand in a warm place until foamy (approx. 15 mins). Combine flour, melted butter, spices, salt, egg and yeast mixture. Beat well and place dough in bowl, cover with cling-wrap & tea towel, place in warm place until doubled in size. Punch dough down, turn out and kneed until the dough is smooth and elastic. Cut dough into 18 pieces and roll into round shape. Place on greased oven tray, cover and stand in warm place until buns have doubled in size. Bake in oven for 20 minutes or until golden brown. Prepare glaze by placing ingredients in a saucepan over a low heat until melted – do not boil. Remove buns from oven and glaze while hot. Once cooled, melt the white chocolate and pipe crosses over buns.
 
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