Slice of pie

hot-cross-buns

 

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Makes 24 small buns 

Ingredients 

625g/1.3lb strong white flour, plus extra for dusting
45g/ 1.5 oz unsalted butter, cut into cubes, plus extra for greasing
2 tsp ground mixed spice
1½ tsp fast-action yeast. 1 sachet
85g/3oz sugar

1 egg
275ml/10fl oz tepid milk
125g/4oz mixed dried fruit

For The Topping
2 tbsp plain flour
vegetable oil, for greasing
1 tbsp golden syrup, gently heated, for glazing

 

 hot-cross-bun

 

Method

Sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture; add the sugar, lemon zest and yeast.

Beat the egg and add to the flour with the tepid milk. Mix together to a form soft pliable dough.

Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.
Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.

Turn out the dough onto a lightly floured work surface and divide it into 24 equal pieces. Roll each piece into a ball, and flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.

Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray with the buns on it loosely in cling film and set aside in a warm place for a further 40 minutes.

Meanwhile, for the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.

When the buns have risen, remove the cling film, spoon the flour mixture into a piping bag and pipe a cross on each bun.

Transfer the buns to the oven and bake for 8-12 minutes, or until pale golden-brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup. 

 

 

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