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Before you jump to Hot cross buns recipe, you may want to read this short interesting healthy tips about Choosing Wholesome Fast Food.
Almost every single article about reducing your weight and getting healthy informs readers to avoid drive through windows like the plague as well as to perform all of their own cooking. This is really very true. From time to time, though, the last thing you want is to have to prepare meals from scratch. Sometimes you just wish to go to the drive through on the way home and call it a day. There is no reason you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This may be possible because plenty of the popular fast food destinations are attempting to make their menus healthier now. Here is how you can eat healthfully when you visit the drive through.
Select a drive through for a restaurant that is known for catering to people with better palates. For instance, Arby’s doesn’t provide hamburgers. You could have roast beef sandwiches, wraps and salads as a substitute. Wendy’s, obviously, is known for its square burgers, but the menu there has a bundle of healthful choices like salad, potatoes and chili. Most fast food dining places do not stoop to the unhealthy lows seen at McDonalds.
Logic claims that one the easiest way to stay healthy is to bypass the drive through and never eat fast food. Most of the time this is a good plan but if you make beneficial choices, there is no reason you can’t visit your drive through once in a while. Sometimes the best thing is to let other people produce your dinner. If you choose healthy things, the guilt usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to hot cross buns recipe. You can have hot cross buns using 24 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to cook Hot cross buns:
- Take For the ferment:
- Prepare 20 g (1 1/2 tbsp.) sugar
- You need 10 g fresh or 1 ½ tsp fast action yeast
- Get 280 g (1 1/4 cup) warm milk
- Provide 140 g (1 cup) wholemeal flour
- Get For the dough:
- Get 310 g (2 1/2 cup) strong white flour
- Get 7 g (2 tsp) mixed spice
- Provide 3 g (1 tsp) cinnamon
- Use 50 g (3 1/2 tbsp.) butter, softened
- Get 35 g (2 tbsp.) sugar
- Take 1 medium egg (50g)
- Prepare 5 g (3/4 tsp) salt
- Provide 180 g (6 oz.) sultanas
- Get 80 g (3 oz.) raisins
- Take 40 g (3 tbsp.) white rum (or fruit juice, or water)
- You need For the crossing mix:
- Use 50 g (4 tbsp.) plain flour
- Get 1 g (1/2 tsp) baking powder
- Take 5 g (1 tsp) vegetable oil
- You need 50 g (1/4 cup) water
- Use For the glaze:
- You need 50 g (1/4 cup) honey
- Take 25 g (3 tbsp.) double cream
Steps to make Hot cross buns:
- Prepare the raisins well in advance, best to leave them to soak for a few hours or even overnight. Put the raisins and sultanas in a ziplock bag, warm the rum or juice (on the hob or in a microwave) until almost boiling and pour over the fruit. Squash it around in the bag so that the fruit is well covered in the liquid, zip up the bag and leave for the moisture to be absorbed.
- Prepare the ferment by dissolving the yeast in the warm milk and mixing it well with the flour and sugar. Leave to rise and bubble up for about an hour.
- Add the dough ingredients to the ferment and knead or mix in a standing mixer with the dough hook attachment until the dough is smooth, elastic and bounces of the sides of the bowl or stops sticking to your hands. Let it rest for 10 minutes.
- Drain the fruit – there will be next to none liquid left - and then knead it in very gently, taking care not to break up the raisins. If using the standing mixer, mix the fruit in on the lowest speed and finish off by kneading it in with your hands. The huge amount of fruit makes for delicious buns but it’s difficult to distribute it evenly – so invariably you’ll end up with some buns more fruited than others.
- Leave the dough to prove in a warm place until doubled in size – at least an hour.
- Turn it out onto lightly floured surface, trying not to de-gas it too much.
- Divide the dough into 16 even pieces (they will weigh about 75g each if you want to be that precise), mold the pieces into tight balls and place on baking trays lined with parchment, spaced about 5cm apart.
- Place the trays in large plastic bags, inflate each by blowing into it and quickly tying the ends and leave to rise for about an hour, until the buns are almost touching each other.
- Preheat the oven to 180C/350F/gas 4.
- Make the crossing mix – beat all the ingredients together in a bowl with a spoon. Transfer it into a piping bag (if you haven’t got one, spoon the mix into a plastic bag and cut off a corner) and pipe crosses on the buns, using your finger to stop the flow of the mix after each line.
- Immediately put the trays in the oven and bake for 15-18 minutes until well browned – except for the crosses.
- Transfer to a wire rack on the parchment – it will make glazing them easier if they are still slightly stuck to the parchment and not dancing around while you brush the glaze on.
- Heat up the honey until almost starting to boil and stir in the double cream. Brush the glaze on the buns – still warm or slightly cooled down, it doesn’t matter – and leave to cool completely or be snatched to tuck into while still warm.
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