26 February 2011

Pain Amish, Hot Cross Buns and Kitchen Corgi

So I spent the afternoon baking bread and buns leaving the kitchen only for a few minutes to check on emails and...What happened to that even dozen?

I told MacIntosh I would let everyone know he did not stop the thief! The evidence is here for all to see!

No one could resist those eyes hence I am sure he had a bite too!

I often come across recipes after I needed them...Does this happen to anyone else I wonder? Wishing for Spring, Easter and so on, I thought to share with readers my favourite Hot Cross Buns recipe.

This recipe makes 12 (12 buns MacIntosh, not 11!!!)

You will need 600g of strong white flour (1lb 5oz)

2 tsp ground cinnamon

1 tsp salt

55 g of butter cut small (2oz)

75 g caster sugar (2 1/2oz)

75 g finely grated zest of 1 orange (2 1/2oz) (please wash before grating!)

2 tsp of fast action yeast
1 medium egg
250 ml warm full fat milk (9fl oz)

100 g mixed dried fruit (3 1/2oz)

and for the topping, 2 tbsp plain flour and 1 tbsp water and for glazing, 1 tbsp honey gently heated!

Note: American measures in parentheses.

Sieve flour, cinnamon and salt in large mixing bowl and rub butter using your fingertips.
Make a well in centre of mixture, add sugar, zest and yeast.

Add egg to warm milk and mix together to form soft dough.

Turn dough on lightly floured work surface and carefully work mixed fruit in dough until well combined. Knead lightly for 5 to 8 minutes.
Grease a warm bowl, shape dough into a ball and place in oiled bowl covering with a clean tea towel. Set aside in warm area to rise.

After an hour or so, remove the dough and knead again for 6 to 8 minutes, return to the bowl, cover and let it rise for 20 minutes again.
Place dough on lightly floured surface and divide in 12 pieces (12 pieces MacIntosh!).
Roll each one into a bun shape, cover and leave to rest for 5 to 10 minutes.

Grease a baking tray, transfer buns onto it and cover loosely with a greaseproof paper before placing the whole thing in a large plastic bag tying the end so it is airtight.
Set aside in a warm place to rise another 40 minutes.

Preheat oven at 190/Gas 5 (375 degrees F).

Make topping as follows:
Add 2 tbsp water to the 2 tbsp flour and mix into a smooth paste, place in a piping bag if you wish or just using a small tea spoon, carefully pipe a cross shape over each bun.
Bake in oven 15 to 20 minutes depending on your particular stove until golden brown.

Brush with hot honey, set aside to cool on a wire rack.

Blessings to all!

Note: This recipe appeared in the Weekend Cooking last April and it is the best I have tried!

I promise to share my Simnel cake recipe for the occasion as well!

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