Hot Cross Bun Trial Run

This week I saw the Pandoro hot cross buns for sale at Moore Wilson.  $9.50 for 6.  I had never made them before but I suddenly felt the urge to make them while the children were at home being sickliwinks.  I searched for various breadmaker recipes and found the following one from Alison and Simon Holst.  I ended up making 3 batches, with slight modifications to each batch to finally result in what I think is a good hot cross bun.  Good enough that I won’t be shelling out $40 for 2 doz for Good Friday.  All in all a good hot cross bun trial run.

HOT CROSS BUNS

THE BUNS

To the breadmaker pan add (in order for a Sunbeam model – liquids last):

  • 4 tsp of active yeast (increase to 4.5 tsp if buns arent too huge. I did).
  • 4 cups high grade flour
  • 1 tsp salt
  • 1/2 cup of brown sugar
  • 1 Tablespoon mixed spice, cinnamon,
  • 1 tsp ground cloves (i didnt have any so used nutmeg instead)

Then the wet ingredients:

  • 75 grams melted butter
  • 1 large egg (stir it up before adding it in)
  • 1 tsp vanilla
  • 1/2 cup warm milk
  • 1/2 cup warm water

Then add the fruit.  My Breadmaker has an option to add the fruit after the first knead (it beeps) but I found the fruit was better incorporated by adding it at the beginning with everything else.

  • 1 cup of mixed fruit or currants.
  • Peel etc if you want it.

Set bread maker to DOUGH and let it run (mine takes 1.5 hours).

SHAPING:

  • Divide dough into 4 and form into rolls
  • Divide each roll into 4, or 5
  • Shape each roll into a round ball
  • Arrange in a sprayed or teflon (or Scanpan) roasting dish leaving 1cm between each bun
  • Cover with cling film and leave in a warm place til doubled in size.  (I placed them into a previously warmed oven, hardly hot, just warm)  Note mine didn’t actually “double” in size.  Maybe they increased by 50% but certainly not double.

CROSSES:

Grate 60 grams butter (I use frozen butter) and mix with 1 cup of high grade flour and 3 Tablespoons water.  Form a dough, roll out on a floured board then cut into shapes or crosses.  Brush egg onto the strips, then lay the strips egg-side-down into diagonal crosses across each bun – such that the ends lie into the gaps (that was my innovation).

BAKE AND GLAZE:

Bake in a preheated 200 degree C oven for 10-12 mins or until the tops are browned.  While the buns are baking prepare the glaze:  Bring to the boil:

  • 1 Tablespoon honey
  • 1 Tablespoon golden syrup
  • 1 Tablespoon water

Once the buns come out glaze immediately, and allow to cool and dry.

ENJOY!

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4 thoughts on “Hot Cross Bun Trial Run

  1. Pingback: Much ado about Easter « Domestic Scene

  2. Pingback: Good Egg Hunting « Domestic Scene

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