HOT CROSS BUNS

Hot cross buns! Hot cross buns!
One a penny two a penny - Hot cross buns
If you have no daughters, give them to your sons
One a penny two a penny - Hot cross buns

This is the earliest memories I have hot cross buns the nursery rhyme which I used to enjoy singing as a child, but I actually came across them when In London, they are quiet popularly served as a snack.  In India quiet recently it has gained some importance especially served during Good Friday after the Mass the cross on the buns representing Christ on the Cross.  There a various superstition associated with the hot cross buns and people say having them on Good Friday Wards of Evil.  Any which ways I love eating this hot & fruity bun all year round glazed with sugar syrup nicely toasted and buttered.

Ingredients (Makes Approx 12 buns)

55gms of powdered sugar/caster sugar.

125ml water

125ml milk

1table spoon active dry yeast.

450gms all purpose flour

1 teaspoon salt

1tbsp mixed spice powder (Spice Blend I have demonstrated below)

50gms sultanas

50gms mixed fruit peel ( I personally like using dried fruits soaked in rum which always keep in my larder I soak in raisins, dates, dried figs, cherries etc in old monk rum and store it in airtight container this makes the dried fruits very aromatic .  These can be used for making filling in tarts, chocolates, making  fruit  cakes and much more)

50gms unsalted butter/margarine

1 egg beaten

For the Cross
4 table spoons all purpose flour.

1 table spoon powder sugar

3-4 table spoon water

For the Glaze

2 table spoons sugar

2 tablespoons water

Egg wash

1 egg

1 pinch salt

1pinch sugar

Method

Let’s start with making the spice blend take cinnamon, start aniseed, cardamom, cloves &  nutmeg.

Roast lightly all the spices and blend it finely in a coffee blender.

For the Bread stir together sugar, milk, water and yeast cover and keep it in a warm place for 15 minutes make sure that the dried yeast has been dissolved completely in water and milk mixture.

In a large mixing bowl take sieved flour, salt, spice blend sultanas and mixed fruit peel.

Make a well in the centre mix together the yeast mixture with flour , a egg and melted butter/ margarine .

Knead the dough to make sticky dough.

Now knead the dough on a clean surface until the dough is smooth and elastic.  This should take at least 5-6 mins.

Place the dough in a clean bowl.

Cover with a damp kitchen towel.  Let the dough rise in a warm place for 45-60 mins until the dough doubles in size alternatively you can also make the dough at night and keep it over night in the refrigerator for proving

.

Once the dough is doubled in size .

Now punch down the risen dough to its original size.

Divide and shape thedough into 12 round buns.

Place the buns in a greased baking sheet.

Cover it again with a dish towel and reproof the dough for 35-40 mins until its double in volume.

Preheat the oven at 175 degrees C.

While the buns are rising , the piping dough can be made.  Mix flour, sugar and water together and make a smooth paste.

Put this is disposable piping bag with scissors cut the small tip of the piping bag.

Once the dough is risen to double its size apply egg wash.

Pipe a cross on the dough with a help of piping bag.

Bake the dough in the preheated oven for 15 mins or till its get a nice golden brown color.

As the dough is being baked mix together sugar and water and boil together, just until the sugar melts and gets a sticky quality

As soon as the buns are out of the oven with help of a pastry brush apply the sticky glaze on the hot cross buns.

Usually I like the buns toasted crisp with butter.