Tear and Share Hot Cross Buns
by Colne Life magazine
A delectable pudding perfect for sharing with guests.
Serves 11
Preparation time 1-2 hours to rise
Cooking time 20 mins
INGREDIENTS
- 225ml milk
- 500g strong white flour
- 65g caster sugar
- 7g fast action yeast
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- zest of 1 orange
- 50g butter (cold)
- 200g sultanas
- 2 medium eggs
TOPPING
- 50g flour
- 50ml water
- marmalade (to glaze)
METHOD
- Warm your milk in a pan until warm.
- In a bowl, combine the flour, caster sugar, cinnamon, ginger, nutmeg, yeast, caster salt and orange zest.
- Add the butter and use your fingers to combine the mixture.
- Next add the milk, eggs and sultanas and mix it together well.
- Transfer the dough out onto a lightly floured surface.
- Knead for 5-10 minutes until the mixture is smooth, elastic and springy to touch.
- Transfer to a clean bowl which is lightly oiled, cover the bowl with clingfilm and leave to rise until it has doubled in size (1-2 hours)
- Once risen, remove from the bowl and knead lightly on a floured surface to knock the air out.
- Split the dough evenly into 11 balls (approx 100g per ball.)
- Lightly grease a cast iron sauté pan and gently place the balls in leaving a small gap between each.
- Cover with lightly oiled cling film, and leave to rise (45-60 minutes) while your oven pre heats at 180°C.
- Meanwhile whisk the flour and water together, and carefully pipe the crosses on top of the buns.
- Bake in the oven for 20 minutes.
- Take out of the oven and brush lightly with marmalade and leave to cool fully – enjoy!
For more recipes visit opiesfoods.com
ColneLife Spring 23
