 |
| The dry ingredients |
I
use my usual bread recipe to make the buns. For about 18 buns you will need:
700g
flour
350g
of sultanas
2
packets of yeast
1
tablespoon of sugar
400ml
of water
2
tablespoons of olive oil
Cinnamon
and spice to taste
Pastry for the crosses
Sometimes
I might add an egg but this time I didn’t. Also substituting some of the water
for milk means the bun may be softer.
 |
| Warm water and oil added to the mixture |
Add
the yeast, sugar, sultanas and spice to the flour. Stir well and then make a
well in the mixture. Add the water and oil and
mixing until you can form a soft ball from the dough. Add more water if
it is too dry or flour if the mixture is too wet.
Turn
onto a floured surface and knead for about 5 minutes. Put the dough back into
the bowl and leave to rise for at least an hour. I left mine for about 6 hours
as I went to my son’s football match.
After
the dough has risen turn out once again and knead. Cut pieces of the dough into
the size you prefer and form into buns.
 |
| Form into a ball |
Place on grease-proof paper and brush
with egg.
Brush with egg again and
sprinkle with brown sugar.
 |
| The risen dough |
 |
| Knead the dough |
 |
| Divide into pieces and form into balls |
 |
| Brush with egg |
 |
| Make crosses with pasrty |
 |
| Hot Cross Buns |
Bake
for about 15 minutes at 200° . The buns are cooked when they make a hollow
sound when tapped on the bottom.
