Saturday, 11 April 2020

Happy Easter Hot Cross Buns

It's that time of year again, Happy Easter, hope your enjoying your chocolate eggs and Easter fair. Most people will be on lockdown and off work apart from essential frontline workers who are of course keeping us safe as we all are doing our bit. 

So here is my take on the traditional Easter Hot Cross Buns. The recipe is more or less what you would find in a standard Scottish bakery, but with the omission of fruit peel as i didn't have any at hand.

Easter Hot Cross Buns recipe

500g Strong bread flour
50g margarine or unsalted butter
50g caster sugar
350ml milk (semi skimmed or full fat)
2 teaspoons mixed spice or bun spice
grated zest of one lemon
7g sachet of fast active dried yeast (2 x 7g sachets) if you want faster proving times

For the crosses
50g plain flour
50ml water  (mix together until you get a smooth paste, then fill a piping bag)


Add all your ingredients apart from the liquid to your machine mixing bowl, incorporate, then add your liquid. 
1 minute on slow speed then increase to 2nd then 3, total time a minimum of 5 minutes.
Take finished dough out and knead it into a round shape, then place in a covered glass bowl and leave to prove for around an hour or until doubled in size.

Knock back your dough to get all the air out, then weigh to find your total weight divide by 12 then weigh off and shape into buns. Place onto a baking sheet and place a light tea towel over the buns. Find a nice draft free place and leave to prove for another hour and a half.

Turn your oven on to full with the water on the bottom of your oven at least half an hour before you need it.
Once the buns are fully proved pipe your crosses then quickly place your buns into the middle rack of your oven, taking care to watch out for burning steam.

Oven 220C for 1st 5 minutes then 200C for another 10 minutes
Place something to hold water on the bottom of your oven before you switch on your oven, you want to create plenty of hot steam. This will prevent a crust forming to early and allow the bun to expand.

Thanks for dropping by, leave a comment if you like.

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