Readers have sent us their hot cross bun recipes after we were unable to figure out where we went wrong with the recipe we printed in the Northern News on Wednesday April 5.
Here they are for you to try. For the original recipe visit: “Buns failure makes me hot and cross”, Northern News, April 5.
June Hadland’s recipe:
makes 18 buns
Ingredients:
10g instant yeast
500g cake flour
65ml sugar
5ml salt
3ml mixed spice
3ml nutmeg
4ml ground cinnamon
150ml milk
60g margarine
1 egg
125ml lukewarm water
150g mixed dried fruit
Crosses:
100g cake flour
2ml salt
50ml oil
125ml milk
Method:
Combine the flour, salt, sugar, mixed spice, cinnamon and nutmeg together. Add yeast.
Melt the margarine in the milk and allow to cool. Add to the dry ingredients together with the beaten egg and enough of the warm water to form a soft pliable dough.
Knead for 10 minutes until dough is smooth and elastic.
Place the dough on a lightly floured surface, cover with a sheet of plastic and leave to rest for 20 minutes.
Knock down the dough and knead again, incorporating the dried fruit.
Divide into 18 equal pieces and shape into buns. Place on a greased baking tray, cover and allow to prove until doubled in size.
Make the batter for the crosses by mixing the flour, salt and oil together. Add the milk gradually until the batter is thin enough to pipe but thick enough to hold its shape.
Brush the buns with beaten egg, then pipe crosses on top and bake for 15 to 20 minutes in preheated oven at 200°C (400°F)
Boil 50ml milk, 50ml water and 50ml sugar together for 4 minutes and use to glaze the buns as they come out the oven.
