Subj : 9/11 Hot Cross Buns Day 3
To   : All
From : Dave Drum
Date : Tue Sep 10 2024 20:11:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Traditional Homemade Hot Cross Buns (Taste)
 Categories: Breads, Citrus, Spices, Fruits
      Yield: 12 Buns
 
    480 g  Flour
     10 g  (2 env) instant yeast
    100 g  Brown sugar
    1/2 ts Cinnamon
    1/2 ts Nutmeg
        pn Salt
    1/2 ts Baking powder
    1/2 ts Bicarbonate of soda
      1    Lemon (unwaxed); zested
  1 1/4 c  Milk
      3 tb Butter
      2 lg Free-range eggs
      1 ts Vanilla extract
    135 g  Sultanas and raisins

MMMMM------------------------FLOUR PASTE-----------------------------
    125 g  Flour
      5 tb Water

MMMMM---------------------------GLAZE--------------------------------
     65 ml Golden syrup
     65 ml Boiling water
 
  Set the oven @ 180ºC/355ºF.
  
  TO MAKE THE HOT CROSS BUNS: Combine the flour, yeast,
  brown sugar, cinnamon, nutmeg, salt, baking powder,
  bicarbonate of soda, lemon zest and dried fruit in a
  large mixing bowl.
  
  Place the milk and butter in a saucepan and heat gently
  until the butter has melted. Lightly whisk the eggs and
  vanilla together and add to the dry ingredients, along
  with the milk-and-butter mixture.
  
  Gently mix the dough using your hands or a wooden spoon
  until the mixture comes together.
  
  Turn the dough out onto a clean surface and knead for 10
  minutes. Place in a lightly oiled bowl, cover with
  clingfilm and place in a warm spot for 1½ hours until
  doubled in size.
  
  After the dough has risen, knock it down to its original
  size and then roll into 12 evenly shaped buns.
  
  Place the buns on a greased baking tray and cover with
  clingfilm, leaving enough room for the buns to rise.
  Allow the buns to rise for another 30 minutes.
  
  To make the flour paste, mix the flour and water
  together to form a smooth paste, place in a Ziploc
  sandwich bag and cut off one of the corners to make a
  piping bag.
  
  Pipe a cross onto each bun and bake for 15 minutes, or
  until the buns are golden and cooked through. Glaze the
  buns while they are still hot.
  
  RECIPE BY: Abigail Donnelly
  
  RECIPE FROM: https://taste.co.za
  
  Uncle Dirty Dave's Archives
 
MMMMM

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