One a penny
Two a penny
Hot cross buns
I played that on my recorder in primary school. For those of you who may not know what a recorder is, it is a flute-like instrument, except it does not sound as graceful as the flute and my sisters told me to stop playing when they were studying for exams, during their uni days. It was a compulsory thing to have a recorder in my primary school!
|Before going into the oven|
Except, you actually know what goes into these. And, you can adjust it to your liking. Don't like raisins? Maybe put some chocolate chips. Like more cinnamon and spices? Add more!
Yields: 12 buns
310 ml warmed milk
60 g sugar
14 g dried yeast (2 x 7g satchels)
600 g all-purpose flour, sifted
1 tsp salt
1.5 tsps ground cinnamon
1 tsp allspice
1/2 tsp ground nutmeg
60 g butter
1 cup of raisins/sultanas *
* The original recipe calls for 1 and a half cups of raisins, but I thought that was a little too much, so I reduced it to 1 cup.
60 g plain flour
60 ml water
2 tbsp apricot jam, warmed and then strained
1. In a bowl, whisk together the sugar, milk and yeast together until well combined. Set aside for 10 minutes, or until it becomes frothy.
2. Mix the flour, salt and spices in a large bowl. Using your fingers, rub the butter into the flour until mixed and crumbly. Stir in the raisins/sultanas, egg and the yeast mixture until combined.
3. On a lightly floured surface, knead the bread dough for about 5 minutes until smooth and elastic.
4. Lightly grease another large bowl and place the dough in and turn to coat the surface with grease. Cover with cling wrap, and leave in a warm environment for 45 minutes, or until the dough has doubled in size.
5. When ready, remove the cling wrap and use your fist to punch down the dough. Give it another knead until smooth, and divide into 12 buns (I managed to get 14 buns though).
6. Place the buns into a greased baking tray, or lined with parchment paper. Cover with a towel or clingwrap and leave in a warm place to rise again for another 15 minutes. Preheat to 200 C (400 F)
7. Whisk together the flour and water to form a smooth paste. Pipe the crosses onto p of the buns, and bake at 200 C (400 F) for 10 minutes. Reduce heat to 180 C, and bake for a further 15 minutes. Buns are ready when it sounds hollow when you tap the tops.
8. Brush with the apricot glaze, while it is still warm.
Adapted from Citrus and candy