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In which she makes hot cross buns
New Zealand zebra, NZ
zeborahnz
Any Good Friday where my cat isn't desperately ill is a good Good Friday.

What's more, it's perfectly sunny, which means my yeast mixture rose. It rose so much I had to add an extra cup of flour to the mixture (ie an extra 25%). Then forgot to add extra spice to match. Also I think the temperature in the recipe is too hot really, but I was watching this year so they didn't burn; I just hadn't finished making the glaze yet when I had to yank them out.

Off now to share them with family at parents' house.

(Now with bonus recipe.)

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I have the family recipe, so it's probably Alison Holst or something. (Just checked with Mum; it's Alison Holst.) From memory of this morning:

1 cup milk
1/2 cup hot water
2 Tsp sugar
(mixed to room temperature - starting with boiling water works well since the milk's from the fridge)
2 cups flour
1-2 Tsp yeast

Mix all the above and cover to rise in the sunny window of your house. Make a note of how far up the bowl it comes. Meanwhile, cream:

100g butter, with
1/2 cup brown sugar, and add
1 egg
1 tsp salt
1.5 Tsp mixed spice
1 tsp nutmeg
1 tsp vanilla
1 cup mixed fruit (recipe says 1/4 - 1 cup, but really why stint.)

Mix well. When the yeast mixture is 3 times as high as it started, add it into the fruit mixture with another 2 cups of flour. (Or, in my case, 3 cups. In which case add extra spices.) Knead until it's satiny and springs back. Or until you're bored of kneading. Cut into 24, arrange on tray or in tins, cover to rise.

If you want crosses, mix:
15g butter
1/4 cup flour
water

to make a dough. Even if you nuked the butter and so the butter and flour alone seems dough-like enough, add the water because mysterious alchemical things happens and it becomes possible to roll it out without it sticking. Roll out, cut into strips, then dip these into an egg mix to put over the buns.

(The leftover egg mix can then have a few tablespoons milk added and nuked for a minute, stirred, nuked for another minute, to make a scrambled egg snack.)

Now the recipe says to bake at 225 Celsius for 10-12 minutes. I baked at that temperature for about 5 minutes and they were starting to burn on the bottom - were okay on the inside, it turns out, but still I'd be tempted to take it down to 200. While it's baking, mix:

2 Tsp golden syrup
1 Tsp water (easier to mix if this is boiling)

to make a glaze - you want to glaze them as soon as they come out. They'll hiss and it evaporates so you have to keep adding more glaze, it's fun.

Then eat hot with butter.

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