RECIPE OF THE MONTH...
HOT CROSS BUNS
Makes a dozen!
100g strong white bread flour
60g tepid water
150g tepid milk
25g fresh yeast
1 egg, beaten
50g soft butter
350g strong white bread flour
1/2 tsp mixed spice
1/2 tsp nutmeg
1 tsp cinnamon
25g mixed peel
Crosses: Short crust pastry (ready rolled is simplest)
Egg wash for colour
Blend the yeast, milk, water and 100g of flour into a batter and leave for about 15-20 minutes.
While you are waiting, mix the remaining flour, and all the dry ingredients (apart from pastry). Add all the remaining dry ingredients to the sponge.
Transfer on to the work surface. Knead for 10 minutes until smooth, don’t worry if it is sticky it is normal! Cover and leave to prove for about 1 hour.
Turn out the dough with your scraper, and flatten the dough and roll up into a sausage, divide this into 12 equal pieces*. Shape into round buns, cupping your hand over the dough and working in a circle, then place close together on lined baking sheet. Leave to prove for at least 30 minutes.
Brush each bun with egg wash taking care not to let it drip on to the baking sheet, cut the pastry in to narrow strips and place a pastry cross across each bun.
Bake buns 160°C for 15-20 minutes until golden brown.
Weigh the dough and divide by 12 to get the same size bun!