I never thought of making any Hot Cross Buns this year for Easter.

I mean, we don’t even celebrate Easter!

Talk about the power of food bloggers and Twitter… i got lured and seduced into it somehow. But that was also because i happened to free and at home since 2pm… otherwise, you know.. buns in time just before dinner?

No way!

If you know how to make bread, this buns ain’t a problem.

It’s chicken feet even! :P

The teeeeeny weeeeeeny ma fan part gotta be the piping… y’know, when everything’s done and you just wanna put your legs up finally, then you realized you need to get your butt butt up and mix the flour + water to do the whitish-yellowish cross…

Having fun with yeast is pretty thrilling…

First is when you see your yeast’s mixture bubbling after 5 minutes… it simply means, your yeast is not spoilt! *yay*

Then it’s onto proofing no. 1… just like the picture below left (above), initial dough doubling or sometimes, tripling! What a sight to behold…. Grin.

I’ll usually let out a small shriek without fail whenever i see this happens.

But.

I’ll let out a louder shriek without fail whenever i don’t see this happens!

Oh, proofing no.2 gets me excited too. It never fails to fill one’s life with happy air around him/her whenever one sees the gaps in between fills up nicely. Well, i don’t know about you but for a simpleton like me, a smile is always there… :)

However, the same cannot be said when i see my jeans is being filled up nicely the next day after all the carbs-loading though! >.<

The best part about bread making?

When the bread is being baked in the oven!

The aroma…..

AaaaaaaaaaaaaAaaaaaaahHHhhhh……~~

Indescribable. Period.

“Hot Cross Buns!

Hot Cross Buns!

Hot and yummy,

Hot Cross Buns!”

Verdict : the song above says it all! ;)

I totally dig the sweet glaze and the delicious raisins!Next time, i’ll up the quantity of the raisins for sure. And of course, as you would probably notice already.. what a runny flour mixture i have! Sniffs… Hence, my not-so-good-looking-buns-with-ugly-cross! Not to mention, i divided the dough using “agaration” method which resulted one bun bigger than the other. AIYO! :P

Hot Cross Buns

From Donna Hay’s Modern Classic 2

1 tablespoon active dry yeast

½ cup caster sugar

1 ½ cups (375ml) lukewarm milk

4 ¼ cups plain flour, sifted

2  teaspoons mixed spice (i used 1/2 tsp mixed spice + 1/2 tsp nutmeg)

2  teaspoons ground cinnamon (upped to 3 tsp)

¼ cup mixed candied peel, finely chopped (skipped!)

50g butter, melted

1 egg

1 1/2 cups mixed sultanas (i only used 3/4, will use 1 cup next time!)

Crosses

1/2 cup plain flour

1/3 cup water (i’d prob use just 1/4 cup next time)

Glaze : i used jam, strawberry jam.. because it’s the only jam i could find in the fridge ;)

Method

  1. Place the yeast, two teaspoons of the sugar and milk in a jug or bowl and set aside for 5 minutes. The mixture will start to foam, indicating the yeast is active.
  2. In a large bowl, combine the flour, spices, sultanas, mixed peel and remaining sugar. Add the butter, egg and milky yeast mixture. Mix using a butter knife until a sticky dough forms.
  3. Knead the dough on a well floured surface for 8 minutes or until elastic. Place in an oiled bowl, cover with a tea towel and allow to stand in a warm place for 1 hour or until doubled in size. Divide the dough into 12 pieces and roll into balls.
  4. Grease a 23cm (9 inch) square cake tin and line with non-stick baking paper. Place the dough balls in the tin, cover with a tea towel and set aside for 30 minutes or until they rise.
  5. Preheat the oven to 200°C (400°F). For the crosses, combine the flour and water and using a piping bag, pipe crosses on the buns. Bake for 35 minutes or until well browned and springy to touch.
  6. Brush the glaze over the buns while they are hot.

——————–

Hope you had a fantabulous Easter! :D

2 Responses to “Hot buns for sure!”

  1. yumm! as with everything you bake and post up here.. the hot cross buns look delish! i can *almost” smell the aroma of freshly bakes buns through the screen… hehe.

  2. Heeee.. thank you dear.. :)

    Would love to bake for u girls again!

Sorry, the comment form is closed at this time.

© 2012 maameemoomoo Suffusion theme by Sayontan Sinha