HOT CROSS BUNS
This recipe makes 12 buns using Untreated Bread Flour, fruits and spices. It makes a lovely substantial bun with a good texture, lovely fresh or toasted.
Dry Ingredients
600gm UNTREATED BREAD FLOUR
1 tablespoon DRY ACTIVE YEAST
2 teaspoons BREAD IMPROVER
2 teaspoons SALT
3 tablespoons CASTER SUGAR
3 teaspoons MIXED SPICE
3 teaspoons DUTCH CINNAMON
1 cup FRUIT MEDLEY
1 cup SULTANAS
1/3 cup OATBRAN
LIQUID INGREDIENTS
425 ml WARM WATER
30gm BUTTER, melted
CROSSES
50gms CROSS MIX
approx 50ml COLD WATER
STICKY GLAZE
combine:
2 teaspoons BAKERS ICING
3 teaspoons BOILING WATER
pinch DUTCH CINNAMON
pinch MIXED SPICE
METHOD
1. Place all dry ingredients, except the fruit and oatbran into a large mixing bowl. Mix well, add the fruit, mix well to combine, make a well in the centre.
2. Place the oatbran into the well and pour the melted butter and half the water over the oatbran. Leave for 1 minute.
3. Add the remainder of the water and mix well until all ingredients are combined and have formed a firm but moist dough..
4. Tip the dough out onto a lightly floured surface and work gently for 30 seconds. Return the dough to the bowl.
5. Cover the dough with plastic wrap and leave in a warm place until the dough has doubled in size (approx 45 mins).
6. Tip the dough out onto a lightly floured surface and work into a smooth ball. Divide the dough into 12 equal pieces and work each piece into a smooth ball.
7. Place balls of dough into a Coffee Scroll Tray (in 3 rows of 4) lined with Silicone Paper, brush with egg glaze (1 egg lightly beaten with 2 teaspoons of water).
8. Place tray in a warm spot and allow buns to double in size (approx 40 minutes).
9. Make up cross mix with water (mix together until a smooth, pourable paste), pour/spoon into piping bottle. Pipe cross mix in long lines across the rows of buns to make crosses.
10. Place buns in a pre-heated oven (Gas/Electric 190C, Fan Forced 170C) and cook for 30 minutes, covering with foil when necessary.
11. Remove buns from oven, place on a wire cooling rack. Brush with sticky glaze whilst still hot.