Make an Easter favourite

Who can re­sist a warm-from-the-oven hot cross bun, smoth­ered in but­ter? mag­a­zine’s bak­ing ex­pert Alice Arndell says the key to great hot cross buns is gen­er­ous help­ings of spices and fruit, and tak­ing your time with the dough.

Auckland City Harbour News - - NEWS -

10-12 min­utes un­til the dough is a smooth ball. Stop for 30 sec­onds ev­ery 2 min­utes to give the gluten time to rest. To test if it’s ready, stretch it – it should stretch a fair way be­fore break­ing. 4) Tip the dough into a large lightly oiled bowl and cover with plas­tic wrap. Leave in a warm place to rise for 2 hours or un­til dou­bled in size. Add the dried fruit and use the dough hook to mix well. Cover with plas­tic wrap and leave to rise for 1 hour in a warm place. 5) Tip the dough on to a lightly floured bench and use a sharp knife to divide into 16 equal lumps (mine were about 105g each). Shape into balls and place on a bak­ing pa­per-lined bak­ing tray. The balls should be just touch­ing or have just a lit­tle space around them. 6) Cover with a clean tea towel and put the tray in a warm place for 30 min­utes to rise. To test if the buns are ready to bake, press the top of one gen­tly. If it springs back slowly they are ready. (If it springs back quickly they need a bit longer; if it stays dented they’re over-proved so get them in the oven quickly!) 7) Pre­heat the oven to 200°C. While the buns are ris­ing, make the cross paste by putting the flour in a small bowl with cup wa­ter and stir­ring un­til smooth. 8) Spoon the flour paste into a pip­ing bag (or small seal­able plas­tic bag). Fit a pip­ing tip to the bag or cut a 3mm hole in one cor­ner. Care­fully pipe the crosses over the risen buns. 9) Bake for 20 min­utes or un­til risen and golden brown. While they are cooking, make the glaze by dis­solv­ing the caster sugar in 2 ta­ble­spoons boil­ing wa­ter. Brush over the hot buns then cool on a wire rack for 10 min­utes be­fore serv­ing. Baker’s note: You can start the recipe a day in ad­vance if you like – af­ter mix­ing in the fruit and let­ting the dough rise again, knock it down gen­tly by fold­ing it in to­wards it­self then cover with plas­tic wrap and leave it in the fridge overnight. You can then com­plete the shap­ing, ris­ing and bak­ing the next day. Just keep in mind that the ris­ing will take a bit longer with cold dough (1 to 11⁄ hours in­stead of 30 min­utes).

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.