Ingredients
-
2
-
2
-
1/2
-
2
-
1
-
1
-
50
-
1
-
1
-
1
-
1
-
3 - 4
-
-
1/2
-
2
Directions
Alison Holst’s Hot Cross Buns, From the doyenne of NZ baking , Onto my second batch of hot x buns The recipe is fantastic, and the buns are light and definitely easy to eat! used to make Alison Holst’s Easter buns from her early cookbook, and I found that this recipe is a lot less fussy in preparation So full marks for this recipe I think the earlier complaints were probably because ‘resting’ the buns to double in size, in a warm place (I usually cover the buns with a Gladwrap/clingfilm sprayed lightly with oil so it wont stick to buns when rising) and left in a warm place If the weather is cold, put buns in hot water cupboard or over a sink with warm water Works wonders!!, I increased the spices (1tbl each) and fruit (1 1/2 cups) to suit my family’s taste
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Steps
|
1
Done
|
Measure the Yeast Mixture, Flour, Brown Sugar and Salt Into a Large Bowl. Stir to Mix and Then Add the Cold Milk Followed by the Boiling Water. Stir Thoroughly to Mix. |
|
2
Done
|
Leave to Stand For 3 Minutes. Melt the Butter and Assemble the Rest of the Ingredients. |
|
3
Done
|
Once the 3 Minutes Is Up, Stir in the Rest of the Ingredients Except For the Flour. |
|
4
Done
|
Now Add as Much Flour as Need to Make a Dough Just Firm Enough to Turn Out on a Board and Knead. [the Original Recipe Suggests 3 Cups. I Needed 4.]. |
|
5
Done
|
Knead the Dough For 5-10 Minutes Until Smooth and Satiny and It Springs Back When You Press It With a Finger. |
|
6
Done
|
Oil a Large Bowl and Turn the Dough Ball in This Until It Is All Coated. Cover the Mixture With Plastic Wrap and Leave to Stand Until It Doubles It Original Bulk. |
|
7
Done
|
Turn Out on a Floured Board, Knead Lightly and Cut Into 30 Evenly Sized Pieces. |
|
8
Done
|
Form Each Piece Into a Ball and Arrange the Buns in Rows in a Dish or Pan With at Least 1 Cm Between Them. a Roasting Dish Works Well and Takes About 15 Buns. |
|
9
Done
|
Preheat the Oven to 220c/425f and When Ready Turn the Heat Down to 200c/400f. |
|
10
Done
|
Put Crosses on the Buns.make a Paste of the Flour and Oil and Then Add Enough Water to Make a Dough That Can Be Forced Out of an Icing Bag. Pipe the Crosses on the Buns. |
|
11
Done
|
Put the Buns in the Oven and Bake For About 15 Minutes Until They Brown Slightly and Feel Firm. Remove from Oven and Glaze With a Hot Syrup Made by Heating Sugar and Water. |
|
12
Done
|
Cool Buns on a Rack. Store in Airtight Containers When Cold. |
|
13
Done
|
If You Want to Make a Smaller Quantity, Halve the Ingredients Except For the Egg. You May Need More Flour. |
