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Spicy Hot Cross Buns with Homemade Butter

Written by Kelsey on April 4th, 2014.      0 comments


Easter is almost here! Such a yummy time of year too. Try this delicious recipe and be super artisan with homemade butter!
 

MM creamcheese and hot cross buns 2jpg - blog
 
 
For the dough:
  •  500g white flour

  • 1 sachet of active dry yeast (or 2 teaspoons)

  • 55g sugar

  •  50g currants

  •  50g Diced dried apricots

  •  30g Mixed peel

  •  Zest of 1 orange

  •  300ml warm milk (not hot)

  •  55g unsalted butter (cut into small pieces)

  •  2 tsp ground cinnamon

  •  1 tsp all spice

  •  ½ tsp ground ginger

For the egg wash:

  •  1 egg

  • 2 tbsp milk

For the cross (if desired):

  •  75g white flour

  • 40g cold butter (cut into small pieces)

  •  A little water to get the right consistency

For the sugar glaze:

  •  1 tbsp caster sugar

  •  1 tbsp boiling water 

For the homemade butter:

  • follow the recipe from the Fresh Cheese or Artisan Cheese Kits

  • you can flavour your butter with vanilla bean or other sweet spices if you wish



Method:

Step 1: Mix together the flour, sugar, salt and spices.

Step 2: Add the butter pieces and rub through the flour using your fingers until the mixture resembles coarse breadbrumbs.

Step 3: Add the dried fruit, orange zest and mixed peel

Step 4: Sprinkle over the yeast and finally, pour over the warm milk and mix together thoroughly.

Step 5: Tip the dough onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic.  Place into a lightly oiled bowl, in a warm place and cover and leave to rise until doubled in size (approx. 2 hours depending on conditions).

Step 6: After the dough has risen, punch it down and knead it again for a further 2 minutes. Now divide the dough into 12 even pieces and roll each bun into shape.

Step 7: Sit the buns on a greased baking tray in such a way that they are not touching,  and very lightly score the tops of the buns with the cross imprint using a knife (if you desire it).

Step 8: Now cover the buns with a tea-towel and leave to rise for another 40 minutes (or until well risen).

Step 9: Brush the risen buns with the egg milk wash, before mixing the flour, butter and water into a paste and lining the indent of the cross with this.

Step 10: Bake for 12 - 15 minutes in a pre-heated oven at 220°C, or until the buns are golden brown.

Step 11: When the buns come out of the oven, mix together the sugar with the boiling water for the glaze and brush each bun generously.

Step 12: Serve with your delicious homemade butter.
 

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