Jo Seagar's hot cross buns
- Number of Servings: 31
Ingredients
4t dried active yeast (15g)1 1/2 warm water, at bath temperature2t sugar7C white high grade flour1 1/2 salt1/4C castor sugar3/4C raisins or sultanas1/2C currants2T cinnamon2T mixed spice2C warm milk (at bath temperature)75g melted butter1 egg, beaten3/4c flour3/4C water1/4C sugar2T water
In a bowl combine the yeast, warm water and sugar. Leave in a warm place until the mixture becomes frothy (approz 15 minutes)
In a large mising bowl combine all the dry ingredients and fruit. Make a well in the middle and pour in the warm milk, melted butter, beaten egg and yeast mixture. Mix well then turn the dough out onto a floured bench and knead the mixture.(Estimation: 10mins/200 times). Divide dough into 30 pieces and roll into buns.
Place on two baking trays sprayed with non-stick baking spray, cover with cling film or a clean tea towel and leave in a warm place (hot water cupboard) until the buns have doubled in size, approximately one hour.
Preheat oven to 220C.
For the crosses, place flour and cold water in a small ziploc bag, seal and squish it together to form a sticky paste. Snip one corner of the bag and pipe out crosses on to the buns. Bake for about 20 minutes.
Mix the castor sugar and water glaze and brush over the hot cross buns as they come out of the over. Cool on a wire rack.
Number of Servings: 31
Recipe submitted by SparkPeople user BRONTE7723.
In a large mising bowl combine all the dry ingredients and fruit. Make a well in the middle and pour in the warm milk, melted butter, beaten egg and yeast mixture. Mix well then turn the dough out onto a floured bench and knead the mixture.(Estimation: 10mins/200 times). Divide dough into 30 pieces and roll into buns.
Place on two baking trays sprayed with non-stick baking spray, cover with cling film or a clean tea towel and leave in a warm place (hot water cupboard) until the buns have doubled in size, approximately one hour.
Preheat oven to 220C.
For the crosses, place flour and cold water in a small ziploc bag, seal and squish it together to form a sticky paste. Snip one corner of the bag and pipe out crosses on to the buns. Bake for about 20 minutes.
Mix the castor sugar and water glaze and brush over the hot cross buns as they come out of the over. Cool on a wire rack.
Number of Servings: 31
Recipe submitted by SparkPeople user BRONTE7723.
Nutritional Info Amount Per Serving
- Calories: 144.5
- Total Fat: 2.6 g
- Cholesterol: 12.8 mg
- Sodium: 24.8 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 1.4 g
- Protein: 4.0 g
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