Easter hotcross buns or currant buns
The Final product
Hot Cross Buns
What do you get when you cross a steam roller and a rabbit... A hot cross bunny!!
Well Easter is upon us again and its time to make hot cross buns... mmm delicious. I have used the Traditional English Hot Cross Bun recipe from Hammelmans Book "Bread A bakers book to techniques and recipes"
However I have made some changes because I don't really like mixed peel. I have also reduced the sugar as there was too much in my opinion and they were too sweet.
The book is a great for those who are interested in really exploring the artisan bread movement. There is a lot of technical information and the recipes are created in such a way that its easy to increase them.
1.3 ounces Bread flour
0.26 ounces dried yeast
1.3 ounces white sugar
6.7 ounces (weighed) Milk
- Mix with whisk and leave for 40 mins
12 ounces bread flour
2 ounces softened butter
1.5 ounces sugar
0.1 ounces salt
0.1 ounces mixed spice
4 ounces currants
make a paste with water and plain flour, make into strips, place on buns before final proofing.
1. Mix the butter with the flour
2. Add the sugar/spice/salt mix
3. Add the egg and the premix
4. Mix until it forms an elastic dough
5. Leave for 1 hour at warm temperature
6. Divide dough into 12 and mould into bun shape, place in baking tray
7. Leave for 1 hour
8. Cook in 225oCOven for 15 Min's
9. Brush with sugar syrup when cooled (syrup 1 cup of sugar, 1/2 cup of water heated in microwave until sugar is dissolved and syrup consistency gained)
Eat with lashings of butter whilst warm!
Before Final proofing
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