Thursday, April 8, 2010
Hot Cross Buns
I know that Easter is over for another year, but I had a number of failures trying to make HXB's this year and finally discovered that I didn't read the recipe correctly!!
So, not to be outdone, I tried again. This time with the right amount of yeast...
The recipe I used is from the cookbook that comes with the Thermomix, Everyday Cooking.
I've modified it slightly.
Hot Cross Buns
235g warm water
2 Tbsp. milk powder
4 tsp dried yeast
1 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp bun spice essence (available from All About Bread)
1/2 tsp ground cloves
1/2 tsp lemon oil (or essence)
Add the above ingredients to the Thermomix bowl and heat to 90C on speed 1 for 50 seconds.
500g bread mix (I used High Fibre White)
1 1/2 tsp Wonder Fresh (All About Bread)
Add the above ingredients to the liquid and knead on the dough setting for 3 minutes.
170g of any dried fruits. (currants and sultanas, dried apricots (chop in TMX first), cranberries, mixed fruit)
Add to dough and mix for about 10 seconds on speed 5. Turn out and knead gently to further incorporate fruit.
Place in a greased bowl and cover with a tea towel. Put in a warm place and allow to rise until doubled in size. This takes about an hour and a half.
Punch down dough and shape into a log. Cut log into three even pieces (I weigh mine).
Cut each piece into four (approx 93g each), making 12 dough balls.
Roll into balls and then press through your thumb and forefinger to make a mushroom shape, twisting the base of the dough ball. Put any exposed fruit to the bottom.
This ensures that the dough is shaped into a smooth ball and the fruit doesn't burn when the buns are cooked.
Place into a small baking dish lined with baking paper. Cover with a damp tea towel and allow to rise for 1/2 an hour or so, until doubled again. 15 minutes before cooking, pre heat oven to 220C.
To place crosses on buns, mix the following together and place in a ziplock bag.
60g plain flour
1 tsp icing sugar
Squish together until blended.
Cut a small hole in one corner and pipe mixture in lines long ways then cross ways on buns.
Place in oven and bake for 15 minutes or until a nice golden colour.
While they're baking make the sugar syrup:
1 Tbsp water
1 Tbsp sugar
Place in a small saucepan and heat until bubbling and sugar is dissolved.
Brush with hot sugar syrup while warm.
Next time, I'd prove the shaped buns a lot longer to create a softer, lighter bun. Also, oven should only be at about 180 if fan forced as I found these were a bit hard on the bottom.