Difference between revisions of "Hot Cross Bun"
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==Ingredients== | ==Ingredients== | ||
| − | *1 [[ | + | *1 [[Cup|cup]] (240 [[mL|mL]]) [[Milk|milk]] |
| − | *4 [[ | + | *4 [[Teaspoon|teaspoons]] (20 mL) [[Water|water]] |
| − | *1 cakes fresh [[ | + | *1 cakes fresh [[Yeast|yeast]] |
| − | *3 cups (720 mL) all-purpose [[ | + | *3 cups (720 mL) all-purpose [[Flour|flour]] |
| − | *1/3 cup (80 mL) [[ | + | *1/3 cup (80 mL) [[Sugar|sugar]] |
| − | *1 teaspoon (5 mL) [[ | + | *1 teaspoon (5 mL) [[Salt|salt]] |
| − | *1/4 teaspoon (1.25 mL) [[ | + | *1/4 teaspoon (1.25 mL) [[Cinnamon|cinnamon]] |
| − | *1/4 teaspoon (1.25 mL) [[ | + | *1/4 teaspoon (1.25 mL) [[Nutmeg|nutmeg]], grated |
| − | *1 [[ | + | *1 [[Egg|egg]] [[Beat|beaten]] |
| − | *1/4 cup (60 mL) melted [[ | + | *1/4 cup (60 mL) melted [[Butter|butter]] |
| − | *1 cup (240 mL) [[ | + | *1 cup (240 mL) [[Currant|currants]] |
==Glaze Ingredients== | ==Glaze Ingredients== | ||
*2 tbsp plain flour | *2 tbsp plain flour | ||
*vegetable oil | *vegetable oil | ||
| − | *1 tbsp [[ | + | *1 tbsp [[Golden Syrup|golden syrup]] |
==Procedure== | ==Procedure== | ||
| Line 41: | Line 41: | ||
[[Category:Cookbook]] | [[Category:Cookbook]] | ||
[[Category:Recipes with metric units|{{PAGENAME}}]] | [[Category:Recipes with metric units|{{PAGENAME}}]] | ||
| − | [[Category:Easter | + | [[Category:Easter Recipes|{{PAGENAME}}]] |
Latest revision as of 14:12, 9 May 2012
| Hot Cross Bun | |
|---|---|
| Category: | Easter recipes |
| Servings: | 12 buns |
| Time: | 1 hour |
| Difficulty: |  |
This is a popular and tasty dessert traditionally served before Easter.
Ingredients
- 1 cup (240 mL) milk
- 4 teaspoons (20 mL) water
- 1 cakes fresh yeast
- 3 cups (720 mL) all-purpose flour
- 1/3 cup (80 mL) sugar
- 1 teaspoon (5 mL) salt
- 1/4 teaspoon (1.25 mL) cinnamon
- 1/4 teaspoon (1.25 mL) nutmeg, grated
- 1 egg beaten
- 1/4 cup (60 mL) melted butter
- 1 cup (240 mL) currants
Glaze Ingredients
- 2 tbsp plain flour
- vegetable oil
- 1 tbsp golden syrup
Procedure
- Heat milk and water to lukewarm.
- Crumble yeast. Mix with 1/2 cup (120 mL) flour. Stir in tepid milk/water and mix well.
- Cover and set aside in warm place until yeast is active and frothing, about 10 - 15 minutes.
- Mix remaining flour, sugar, salt, cinnamon and nutmeg.
- Stir egg and butter into the yeast mix, add the flour mixture and fruit. Mix well.
- Put dough onto a floured surface and knead. Return to bowl, and let rise until double in bulk, about 1 hour.
- Turn onto a floured surface and knead again.
- Preheat oven to 375° F (190° C).
- Divide dough into twelve pieces and shape into buns. Mark a deep cross on the top of each bun.
- Arrange on a baking tray, cover with tea towel, and let rise for 30 minutes. Cook in preheated 375° F (190° C) oven for 15 minutes or until golden brown.
Glaze
- Mix together flour, vegetable oil and Golden Syrup.
- Remove buns from tray and glaze.
Enjoy!
