Hot cross buns

Australian Women’s Weekly NZ - - CONTENTS -

Hot cross buns

MAKES 16 PREP AND COOK TIME 1 HOUR (+ PROV­ING TIME) ¾ cup (180ml) milk 1½ ta­ble­spoons honey 1½ ta­ble­spoons grape­seed or veg­etable oil 50g but­ter, chopped ¾ cup (180ml) ap­ple or pear juice, at room tem­per­a­ture 7g sa­chet dry yeast 1 egg, at room tem­per­a­ture ½ cup (80g) dried cur­rants ½ cup (80g) sul­tanas 4 cups (600g) bread flour (see Test Kitchen tips) 2 tea­spoons ground cin­na­mon 1 tea­spoon fine salt

FLOUR PASTE

½ cup (75g) plain flour 1 ta­ble­spoon caster sugar ⅓ cup (80ml) cold wa­ter, ap­prox­i­mately

GLAZE

1 ta­ble­spoon caster sugar 1 tea­spoon pow­dered gela­tine 1 ta­ble­spoon wa­ter

1 Heat the milk in a small saucepan un­til hot; re­move from heat. Add honey, oil and but­ter; stir un­til but­ter has melted.

2 Whisk juice and yeast in a large bowl un­til dis­solved. Add egg, then cur­rants and sul­tanas. Add com­bined flour, cin­na­mon and salt, then milk mix­ture; us­ing your hands, mix to­gether un­til com­bined. Cover with plas­tic wrap; stand in a warm place for 1 hour or un­til the dough dou­bles in size.

3 Briefly knead the dough on ei­ther a lightly oiled or floured sur­face for 10 sec­onds; re­turn to bowl. Cover; stand in a warm place for 1 hour or un­til risen by half.

4 Di­vide the dough into 16 pieces (each a lit­tle over 80g); shape into balls. Place the balls in a greased 23cm square cake pan (for a softer crust), or onto a greased bak­ing tray, in four rows of four. Cover; stand in a warm place for 30 min­utes or un­til risen by half.

5 Pre­heat the oven to 200°C (180°C fan-forced).

6 FLOUR PASTE Com­bine the flour and sugar in a small bowl. Grad­u­ally stir in the cold wa­ter un­til a smooth thick paste. Place Flour Paste into a small pip­ing bag fit­ted with a small plain tube. Pipe crosses onto buns.

7 Bake buns for 25 min­utes or un­til the buns are browned and sound hol­low when tapped.

8 GLAZE Com­bine in­gre­di­ents in a small saucepan; stir over low heat, with­out boil­ing, un­til sugar and gela­tine dis­solve.

9 Trans­fer buns to a wire rack and brush tops with the Glaze. Cooked buns suit­able to freeze. Not suit­able to mi­crowave.

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