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The initial step in creating healthy choices from a dinner menu is choosing your location wisely. When you’ve got several choices, when wanting to dine out, it’s crucial that you give each option a fast examination. Though fast food establishments are starting to integrate healthy foods and meals in their menus, you might find it easier to eat healthy in a conventional family restaurant.
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The ingredients needed to make Pear & Dark Chocolate Hot Cross Buns:
- Get 180 ml full fat milk
- Prepare 7 g fast action dried yeast
- Prepare 500 g plain flour
- Prepare 80 g unsalted butter
- Get 1 pinch salt
- Get 60 g caster sugar
- Take 2 teaspoons mixed spice
- Use 2 teaspoons cinnamon
- You need 50 g sultanas
- You need 100 g dark chocolate chunks
- You need 2 conference pears, finely chopped
- Take 1 large egg, beaten
- You need For the crosses
- Use 50 g plain flour
- You need 50 ml water
- Get For the glaze
- Use 60 g caster sugar
- Get 2 tablespoons water
Steps to make Pear & Dark Chocolate Hot Cross Buns:
- Grease a rectangular cake tin about 25x30cm or bigger, deep enough to take the buns.
- Warm the milk for 25 seconds in a microwave. Add the yeast to the milk and let it stand for about 10 minutes until frothy.
- Sift the flour into a large bowl and cut the butter into it. Rub the butter into the flour until it resembles fine breadcrumbs. Add the salt, sugar, spices, sultanas, chocolate chunks and chopped pear. Stir all that in until it’s well combined. Next, add the egg and the milk/yeast mixture. Using a wooden spoon or similar stir all this together until it starts to form a dough.
- Remove the dough to a lightly floured surface and knead it for 5 to 10 minutes. Put the dough in a lightly oiled bowl, cover with a clean tea towel and put in a warm place until doubled in size, about 1 to 2 hours.
- Knead again for a couple of minutes and then cut into 12 equal size buns. Rolled each one into a ball in the palms of your hands and then squash them ever so slightly. Space them out in the tin, allowing a little room between each one to rise, and then cover again with a tea towel. Return to a warm place for 30 minutes.
- Pre-heat your oven to 200 C / Gas 6.
- Whilst the buns are proving prepare the ‘cross’ mixture. Just add the flour and water together and give it a good beating with a fork until it’s well blended and not lumpy. Add to a piping bag (or a plastic bag with a corner cut off). Once the 30 minutes are up just pipe the crosses across the top of each bun.
- Bake for 30 minutes.
- About 10 minutes before they come out of the oven, prepare your glaze. Simply add the sugar and water to a small saucepan and heat until all the sugar has dissolved. Once they come out of the oven, whilst still hot, brush over the top of each bun.
- Let them cool. They are ready to eat once the glaze has set. You can eat them warm or cool – your choice.
- Stored in an airtight container they last for a couple of days.
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