Friday 25 April 2014

Easter Treats - Hot Cross Buns

This year I thought I would try a different Hot Cross Bun recipe. Just for a change. Thanks to last Saturday's The Press we all had plenty of inspiration with three recipes from local bakers to choose from. After careful consideration, and because I didn't have the time to leave the Le Panier buns to rise overnight, I decided on the Bellbird Baked Goods version. Being me, I have tweaked it a bit. The fresh orange and ginger gives these buns a delicious fresh flavour. I mixed these by hand as we didn't have a dough hook attachment at Mum and Dad's house.

Hot Cross Buns - adapted from the Bellbird Baked Goods Recipe

1 whole orange
60g fresh ginger
500g strong flour
200ml lukewarm water
10g salt
50g brown sugar
8g instant dry yeast
2 teaspoons ground cinnamon 
1 teaspoon ground cloves
100g sultanas
100g currents
100g softened butter

Cut up the orange and ginger and blend in a food processor to make a chunky pulp.

Combine the flour, salt, brown sugar, yeast and spices in a large bowl.

In a smaller bowl combine the orange and ginger pulp with the water. 

Add the wet mixture to the dry and, using your hands, mix until a firm dough is formed. 

Add the fruit and butter to the bowl and mix again until a soft ball of dough is formed. 

Turn it out onto a clean bench. 

No extra flour or oil is required as the butter stops the dough from sticking. 

Knead the dough for about 10 minutes until it springs back when pressed. 

Return the dough to the bowl and cover with a sheet of dampened plastic film. 

Leave in a warm place to rise for 2 to 3 hours. 

It should double in size. 

Turn out and cut into 16 even sized pieces. 

The easiest way to do this is to cut the dough in half, then the halves in half again, then the quarters in half again. 

Roll each bun until smooth and place then in a greased meat dish, or alternatively, two large baking tins. 

Cover again with greased plastic food wrap and leave to rise for an hour until well risen. 

While the buns rise preheat the oven to 190deg. C 

Make the paste to pipe on for the crosses: mix 2 tablespoons of flour and a tablespoons of sugar mixed with a little water. Once the buns have risen, brush on some egg wash and pipe on the crosses.

Bake for 30 minutes until golden brown. While still hot from the oven, brush with watered down apricot jam to glaze.  Delicious with butter and a nice cup of tea!

Here is the link to last year's bun recipe.

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