HOT CROSS BUNS
INGREDIENTS:
Dough:
250ml milk of choice
25g unsalted butter
25g of extra virgin olive oil
2 x 7 g sachets of dried yeast
455 g Wholemeal flour , plus extra for dusting
1 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon of ground ginger
1/4 cup caster sugar
1 large free-range egg
pinch of salt
Add ins:
about 2 handfuls of sultanas or raisins
1/2 tsp orange zest
1 tablespoon of honey (for glaze)
Paste:
3 tbsp plain flour
4-5 tbsp water
Method:
Add milk to a small pan and place over a low heat for about a minute, or until slightly warm – you should be able to dip your finger in without burning it.
Add the butter, and oil and place over a low heat for a few minutes, or until melted, then transfer to a bowl.
Add yeast to the milk mixture and stir, set a side for 5 minutes to activate yeast (it should produce bubbles)
Add flour into a seperate large bowl, then add pinch of sea salt, the spices, the sugar then stir.
Make a well in the centre and pour in the wet mixture (oil, butter, milk, water. Then add a beaten the egg to the bowl in the well.
Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted bench and knead for around 10 minutes, or until soft and springy.
Return the dough to a flour-dusted bowl, cover with a tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.
Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist then sprinkle over the raisins and orange rind and knead into the dough for 1 to 2 minutes.
Preheat the oven to 190ºC. Line a large baking tray.
Roll dough into a log, and divide each of the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go.
Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
Place the plain flour and 4-5 tablespoons water into a small bowl and mix to a thick paste and put into a piping bag.
Make a glaze using 1 tablespoon of honey an boiled water and mix
Using a piping bag, pipe batter into a cross over the top of the buns
Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown. when theres only a few minutes left of cooking brush the glaze on top of the buns.
Transfer to a wire cooling rack, brush over any excess galze, then leave to cool.
Enjoy by adding your favourite condiment to spread I like a little bit of peanut butter or regular butter
