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Hot cross buns and loaf

With Easter only a few weeks away it’s time to start practicing my favourite Easter bake. Hot cross buns. I’ve started with a basic recipe which I shaped into individual buns as well as a pull apart loaf . This is great for slicing and toasting . Hot out of the oven slathered with butter, what could be better .


Ingredients

HOT CROSS BUNS

Makes 1 large loaf or 16 buns

1000ml cake flour / 4 cups

80ml sugar

7ml salt

10g sachet instant yeast

10ml ground cinnamon

10ml mixed spice

150ml buttermilk, warmed

60g butter, melted

1 egg

200-300ml warm water

150g mixed fruit

Crosses

100ml flour

5ml sunflower oil

Warm water to mix

Glaze

100ml water

50ml sugar

3ml ground cinnamon

METHOD

Dough: Combine the flour, sugar, salt, yeast and spices in the bowl of an electric mixer fitted with a dough hook.Combine the buttermilk, butter and egg and mix well. Add to the dry ingredients together with enough warm water to form a dough that is soft but not sticky. Knead well until smooth. Remove the dough from the bowl and mix through the dried fruit.Place the dough into a greased bowl and cover with cling wrap. Set aside to rise until doubled in size. Knock the dough back and divide it into either individual buns or shape into loaf and leave to rise until doubled in size. Brush with beaten egg and pipe on crosses . Bake at 180C for 20-25 minutes until baked through. Remove from the oven and brush with glaze.

Crosses: combine the flour and oil and enough water to make a  paste that is slightly soft. Place in a disposable piping bag and pipe crosses on buns or loaves.

Glaze: Boil all the ingredients together for about 5 minutes to make a light syrup.


 

 

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