GRACIE COOKS HOT CROSS BUNS.

With East just round the corner Gracie wanted to cook something with an Easter theme this week. What’s more perfect that a warm Hot Cross Bun smothered in butter?

You will need:

For the Buns:

300ml full-fat milk

50g butter

500g Strong Plain Flour

1 tsp salt

75g Caster Sugar

1tbsp olive oil 7g sachet of fact action yeast

1 beaten egg 75g Sultanas

50g Mixed Peel 1tsp Ground Cinnamon

For the Cross:

75g Plain Flour

For the Glaze: 3tbsp Apricot Jam

GRACIE’S METHOD 

1. To start, bring your mild to the boil and add the 50g butter. Mix Thoroughly – leave to cool.
2. Take your 500g of Strong Bread Flour, 1 tbsp Salt, 75g of Caster Sugar and 7g Sachet of fast Action yeast and blend together in a mixing bowl with a wooden spoon.
3. Create a well and pour in your milk/butter mixture and beaten egg.
4. With your wooden spoon mix well until it forms a sticky dough.
5. Lightly flour your worktop and knead the dough, ensure you fold it back on its self until you have a smooth elastic like dough.
6. Leave to prove for 1 hour – if you have an airing cupboard this is ideal. Make sure you lightly oil your mixing bowl to stop the dough sticking.
7. Take your dough and add your 75g Sultanas, 50g Mixed Peel and 1tsp of Cinnamon.
8. Knead the dough to ensure the fruit is evenly mixed and leave to prove for a further hour.
9. Separate the dough into even pieces (12/15) and roll each piece into a ball.
10. Place your buns onto baking trays lined with parchment paper. Make sure there is enough space for them to expand.
11. Cover with a clean tea towel and leave to prove for a further hour.
12. Mix your 75g of Plain Flour with about 5tbsp of tepid water. your aiming to make a thick paste for your crosses.
13. Get a piping bag and pipe across your buns, creating a cross on each bun.
14. Put your buns into a pre—heated oven (220c) and bake for 20 minutes or until golden brown.
15. For your glaze, gently heat 3 tbps of apricot jam until its a liquid consistency.
16. Brush the warm jam over your buns and leave to cool.

Serve toasted with plenty of butter for the perfect easter treat.

Bon Apetit!