Hot Crossed Buns – Serves 6
2 tsp of Cinnamon
2 tsp of Nutmeg
2 tsp of Ginger
Vanilla Essence
450 Grams of Strong Plain Flower
2 x 7 Grams of Bakers Yeast
150 ml of warm water
50 ml of warm milk
50 grams of caster sugar
2 Eggs
50 Grams of Butter
50 Grams of Fresh Fruit, Raisons and Sultanas
1. Melt the butter in a pan, then add to a large bowl with the flour, sugar and warm water and milk.
2. Add the Cinnamon, nutmeg, ginger, vanilla essence and yeast to the mixture and mix well into a sticky dough.
3. Need the dough mixture for at least 20 minutes or until it become springy and elastic in order to activate the yeast and allow it to rise.
4. Place the mixture in a warm place and cover with a damp cloth for an hour.
5. Divide the mixture into a dozen round balls and then space out on a buttered baking tray to rise for a second time.
6. Mix a small amount of flour with water till it forms a thin paste.
7. Score the buns with a sharp knife and then using a funnel pour over the score the flour paste.
8. Bake in a preheated oven at 180, or mark 6, for 15 minutes or until golden brown.
9. In a small glass mix two tea spoons of caster sugar with a splash of water ti the sugar dissolves and then glaze over the buns while still hot.
Serve warm whole or sliced and spread with butter and or jam and a warm drink
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