Easter Buns

Recipe for hot cross buns

Why not have a go at this Easter Bun recipe? It looks far more complicated than it is and once you have got to the dough stage everything happens pretty quickly.  If you don’t have a piping bag for the crosses use a strong plastic bag and snip off a corner.

Best eaten fresh or toasted, or try using for a bread and butter pudding – simply delicious!

Ferment

140g  –  White Flour
25g   –   Sugar
25g   –   Yeast
275ml  –  Milk  

Mix well, cover and leave to rise and drop – preferably in a warm place.

The Dough

310g  –  White Flour
40g    –  Butter or Margarine
25g    –  Sugar
1 x Egg
5g      –  Salt Half Teaspoon of mixed Spice

Ferment as above. Mix and knead until the dough is soft and shiny and comes away from the hand. Cover and leave to prove.

Fruit

175g  –  Sultanas              
75g    –  Raisins

Once proved add fruit and mould into approx 100g buns – glaze with egg wash and leave to prove again. 

Cross Mix

100g  –  White Flour
10g    –  Veg oil
Lge pinch Baking Powder
90ml  –  Water

Mix to a smooth soft paste – you may have to adjust the water. Put into a piping bag and pipe crosses on the buns. Once the buns have proved pipe on the crosses and bake in hot oven 190’c for 12 mins.

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