HOT CROSS BUNS COURTESY OF HOSTESS AND COOK

It’s Easter time and what better describes the Easter season than Hot Cross bun? Nothing really.

For those who prefer to make their own or experiment instead of buying from the stores, this recipe is for you.

I am pretty sure you see the big Hostess and Cook logo on the pictures and wondering ‘what’s happening’, well, let me explain; the recipe was created by Hostess and Cook.  And you know, I thought since the founder of the company and I are pretty much “cool “with each other, I would ask for the recipe {Laughs} for my blog since I want you guys to try it. She, being the best and coolest person, I know, gave me permission to share this recipe. I have made these buns for quite some time and would be making them soon again as they are the best homemade version I’ve ever tasted, and I know that I probably sounds bias, but it’s true, and please do make them and share your experience with me.Picture3

INGREDIENTS

400g Flour

1 Cup (250ml) Warm Milk

1 Large Egg

90g Unsalted Butter

15g Fresh Yeast (or 1 tablespoon active dry yeast)

2 Tablespoons Brown Sugar plus 2 Teaspoons

1\4 Teaspoon Sea Salt

1\4 Teaspoon Ground Ginger

1\4 Teaspoon Allspice

1\4 Teaspoon Cloves

2 Teaspoons Cinnamon

1\2 Teaspoon Nutmeg

30g Sultanas

60g Raisins

White Crosses

1\2 Cup (125ml) Milk

80g Flour

15g Butter

Glaze

2 Tablespoons Apricot Jam

2 1/2 Tablespoons Water

METHOD

 

  1. In a large bowl, whisk together flour, 2 tablespoons of sugar, salt, and all the spices. Set aside.
  2. In a small bowl stir fresh yeast with 2 teaspoons of sugar and 2 tablespoons of milk (from the 1 Cup of milk) until the sugar and yeast dissolves, then add into the flour mixture. Add the egg and the rest of the milk. Start kneading until the dough becomes roughly done with some flour at the bottom of the bowl. Add butter, and knead until the dough becomes soft and smooth, then incorporate the raisins and sultanas.
  3. Transfer the dough into a clean and slightly oiled large bowl, cover with a cling wrap and let it rest for an hour, or until it doubles in size.
  4. After an hour, deflate the dough and transfer it onto a floured surface. Divide the dough into 12 or 15 small equal pieces and roll each piece into a small ball.
  5. Place the balls into a greased rectangular baking pan, and lined with baking paper, cover with an oiled cling wrap or dry and clean kitchen towel. leave the bun dough to double in size for an hour.
  6. Meanwhile, preheat the oven to 190℃. .

White Crosses:

  1. On a medium bowl or measuring jug whisk flour, butter and milk to form a thick paste. Transfer the paste into piping bag or a zipper bag and cut the tip. Pipe crosses onto the buns. Bake for 20 minutes or until golden

Glaze:                                                  

  1. In a small sauce pan dissolve apricot in hot water on medium heat until it thickens slightly. Then brush the buns with the warm apricot immediately after taking them out of the oven. Enjoy:-)

 

 

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