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We hope you got benefit from reading it, now let’s go back to hot cross buns easterbake recipe. You can have hot cross buns easterbake using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Hot Cross Buns EasterBake:
- Get 450 g (1 lb) strong white flour
- Provide 15 g (1/2 oz) dried yeast or 2 x 7g sachets fast acting yeast
- Take 75 g (3 oz) butter, chilled and cubed
- Provide 100 g (31/2) oz caster sugar
- Take 225 ml (8 fl oz) warm milk
- Take 2 eggs, beaten
- Provide 150 g (6 oz) mixed fruit, (sultanas, currants and mixed peel)
- Provide 1/2 tsp ground cinnamon
- Provide 2 tsp mixed spice
- Use 1/4 tsp grated nutmeg
- Prepare 1/2 tsp salt
- Take 1 pack ready rolled shortcrust pastry
- Prepare Egg Wash
- You need 2 tbsp milk mixed with 1 egg and 1 tsp caster sugar
Steps to make Hot Cross Buns EasterBake:
- In a bowl, mix 1 tbsp of sugar with 60ml (2fl oz) of the warm milk and sprinkle in the yeast. Leave in a warm place for approximately 5 minutes until frothy before sifting the flour into a large mixing bowl.
- Rub in the butter until crumbly before adding the mixed spice, cinnamon, sugar, salt and grated nutmeg. Mix well together.
- Make a well in the centre of the dry ingredients and add the eggs, remaining milk and yeast mixture.
- Mix well until all ingredients combined.
- Knead for a couple of minutes until smooth. Add the mixed fruit and continue until the dough is shiny. You can use a food mixer with dough hook if you like.
- Cover the bowl with clingfilm and leave in a warm place until doubled in size. This may take up to 1 1/2 hours. Knock back by kneading the dough for 5 minutes and place on a work surface covered with a clean tea towel and let rest for 5 minutes.
- Unroll the shortcrust pastry and cut 5 mm (1/4 in) wide strips with a sharp knife.
- Shape the dough into small balls of approximately 40g (1 1/2oz) and place 1cm apart onto a greased baking tray. Brush with the egg wash and mark the top of each bun with a cross using the strips of shortcrust pastry. Gently brush again with the egg wash. Leave to stand for 30-45 minutes until the balls have doubled in size.
- Preheat the oven to 220 degrees C (425 F), Gas mark 7. Bake for 5 minutes before reducing the heat to 200 degrees C (400 F), Gas mark 6 and bake for a further 10 minutes or until the buns are golden brown. Remove from the oven and leave to cool on a wire rack before toasting and slathering with a knob of butter. Must be eaten warm with a cup of tea whilst thinking about hot sunny days and contemplating about how good life is…
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