Once you know the basic bread ratio, you can play around with it. I've waited until we are suitably close to Easter to share this one with you.
Yes, I'm one of those people who complains when Easter eggs and Hot Cross buns roll onto supermarket shelves immediately after Christmas - which immediately follows Halloween. I think that some things are special because we wait all year for them, so eating Hot Cross buns in January is cheating. And besides, they're better suited to the cooler Autumn weather!
To make six buns, use 2-cups of flour and the bread ratio (follow the link above for bread 101), and add 2 teaspoons of brown sugar, 1 teaspoon of cinnamon, and half a teaspoon each of mixed spice and nutmeg. Then throw in a couple of handfuls of raisins, and other dried fruit. I abhor peel, which is one of the reasons I make my own buns - but add that too if you must.
I like my rolls to join together just a little bit, so I place them 1-2cm apart. Any closer and you'll get more of a loaf (which easily tears into portions), much like many store-bought buns, but you'll need to increase the cooking time.
After the second rising, pipe crosses onto your buns - you just need a simple paste of flour and water (mix to piping consistency - a couple of tablespoons of cold water to a quarter of a cup of flour).
Place immediately into a hot oven (180C for 10-12 minutes)
Finish with butter and jam
.. and it is important that you consume these immediately. While they are still hot. So that the butter melts, and runs down your chin.
Yes, I'm one of those people who complains when Easter eggs and Hot Cross buns roll onto supermarket shelves immediately after Christmas - which immediately follows Halloween. I think that some things are special because we wait all year for them, so eating Hot Cross buns in January is cheating. And besides, they're better suited to the cooler Autumn weather!
To make six buns, use 2-cups of flour and the bread ratio (follow the link above for bread 101), and add 2 teaspoons of brown sugar, 1 teaspoon of cinnamon, and half a teaspoon each of mixed spice and nutmeg. Then throw in a couple of handfuls of raisins, and other dried fruit. I abhor peel, which is one of the reasons I make my own buns - but add that too if you must.
I like my rolls to join together just a little bit, so I place them 1-2cm apart. Any closer and you'll get more of a loaf (which easily tears into portions), much like many store-bought buns, but you'll need to increase the cooking time.
After the second rising, pipe crosses onto your buns - you just need a simple paste of flour and water (mix to piping consistency - a couple of tablespoons of cold water to a quarter of a cup of flour).
Place immediately into a hot oven (180C for 10-12 minutes)
Finish with butter and jam
.. and it is important that you consume these immediately. While they are still hot. So that the butter melts, and runs down your chin.
Snap! Guess what I just queued up last night?
ReplyDeleteGreat minds think alike :)
My colleague suggested that if you want a darker colour bun like the store bought ones, add a teaspoon of cocoa. She says it's not enough to flavour the buns chocolate, but will give them a nice brown colour.
See - we do need separate blogs! Keen to see yours when it comes through :)
ReplyDeleteI've used cocoa in rye bread for the same effect, but opted for a lighter bun this time (though I did add a little rye flour, and used brown sugar, so the buns are not completely white!)