Ingredients
-
-
210
-
1
-
450
-
2
-
1
-
1/2
-
50
-
50
-
7
-
125
-
-
75
-
-
30
Directions
Traditional Fruity and Spiced Hot Cross Buns: Bread-Maker, A wonderful old family recipe for HUGE and very light spiced Hot Cross Buns! I discovered that most of the hard work is taken out of making these, by proving & kneading them in the Bread Maker/Machine unless you NEED to expel any frustrations, and then you MUST knead these yourself! You can make the crosses by either marking them before baking or, as I have done, by putting thinly rolled pastry crosses on top An absolute must for the Spring and Easter Tea table! I also make these throughout the rest of the year – minus the crosses – for fruity, spiced English style teacakes!
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Steps
|
1
Done
|
Put All of the Hot Cross Bun Ingredients Into Your Break Maker in the Order Listed, Excepting the Dried Fruit. |
|
2
Done
|
Put the Fruit Into the "extras" Tray on Your Bread Maker, or Leave to One Side to Add Towards the End of the Kneading Cycle. |
|
3
Done
|
Set the Bread Maker to Dough Setting - or Raisin Dough Setting If You Have It. |
|
4
Done
|
Press Start and If You Do not Have an "extras" Tray, Add Your Dried Fruit When Your Machine Alerts You or 5 Minutes Before the End of the Kneading Time. |
|
5
Done
|
Lightly Grease Two Baking Trays/Sheets. |
|
6
Done
|
When the Dough Cycle Has Finished, Take the Dough Out and Place It on a Lightly Floured Board. Knock Back and Shape Into 12 Pieces, Rolling Them Into Balls. |
|
7
Done
|
Place Them on the Greased Baking Trays/Sheets and Cover With a Clean Tea Towel or Lightly Oiled Cling Film. |
|
8
Done
|
Allow Them to Rise For About 30-45 Minutes or Until Doubled in Size. |
|
9
Done
|
Meanwhile Pre-Heat the Oven the 200c/400f/Gas 6. |
|
10
Done
|
Make the Pastry Crosses by Rolling Out the Ready-Made Pastry Very Thinly and Cutting Into Strips. |
|
11
Done
|
Make the Glaze by Heating Up the Milk and Adding the Sugar - Heat Them Until the Sugar Has Dissolved. Set to One Side. |
|
12
Done
|
When the Hot Cross Buns Are Ready to Bake, Place Two Strips of Pastry on Each Top - Pressing Lightly and Bake For 10 - 15 Minutes or Until Well-Risen and Golden Brown. the Buns Should Sound Hollow When Tapped Underneath. |
|
13
Done
|
Brush the Glaze on Each Bun as Soon as They Have Been Taken Out of the Oven and Then Allow to Cool Slightly on a Wire Rack. |
|
14
Done
|
Eat Whilst Still Warm, Split & Spread With Butter! |
|
15
Done
|
These Are Great Toasted When They Are a Few Days Old as Well! |
