Thursday, March 29, 2018

Hot Cross Bun - Because He Lives

Tomorrow is Easter Day and it the day the Christians celebrate the resurrection of Jesus Christ. Because HE lives, I can face tomorrow, and all my fears are gone. Happy Easter to all my Christian friends.

I have made some soft and delicious hot cross buns for celebrating Easter Day.  Woke up at 4.30am this morning and could not go back to sleep, so hot cross buns came to mind. Easy to prepare and had the buns ready by 7am for our breakfast . Recipe calls for the kneading but I too lazy, so using the non kneading technique (that is mixing all the ingredients together until the dough leaves the side of the bowl ) I  kept some for tomorrow Easter breakfast  :)  Recipe calls for the kneading but I too lazy, so using the no knead technique (that is mixing all the ingredients together until the dough leaves the side of the bowl ). 

I really love the aroma of freshly baked you?

 ingredients for making the hot cross buns

 I just use the spatula to stir and keep stirring
until it turns into a dough
till the dough leaves the side of the bowl
and it is ready for proofing

use a cling wrap to cover the dough
and leave it to rise for 1 hour


As bread dough ferments and proves,
 the yeast produces carbon dioxide gas that  
causes the gluten network to expand.

I love piping the cross on the buns
it's fun time for me  :)

 the buns turned out beautifully


 spread on homemade orange marmalade
so yummy good

 the buns turned out soft despite
using non-kneading technique

Hot Cross Buns

3 cups plain flour (or organic plain flour )
2 tsp dried yeast
3/4 cups dried currants
4 Tbsp caster sugar
1 tsp mixed spice
pinch of salt
30g unsalted butter (cut into cubes)
220 ml milk
1 large egg, lightly beaten

Flour paste for drawing crosses:
4 Tbsp plain flour
2 to 2 1/2 Tbsp water

Glaze for brushing buns:  * I use homemade orange marmalade jam for glazing the buns

2 Tbsp caster sugar

1 tbsp of water


1. In a large bowl, combine sifted flour, dried yeast, mixed spice, sugar , salt and currants.

2. Use a little saucepan, melt butter.  Add milk to cook for 1 minute until lukewarm.

3. Add warm milk mixture and egg to flour mixture.  Use the electric hand mixture with the dough 
hook and whisk the ingredients till thoroughly mixed and continue for another 5 minutes till the dough becomes a lump and leaves the side of the mixing bowl. 

4. Take out the soft dough and knead the dough for another 10 minutes on a lightly floured surface until it  is smooth. Place into a lightly oiled bowl. Cover with plastic wrap and a towel on top.  Set aside in a warm place for 1 hour until dough doubles in size.

5. Line a baking tray with non-stick baking paper. Punch dough with your fist to release some gas and let dough return to its original size.

6. Knead dough on a lightly floured surface until smooth. Divide into 12 even portions and shape each portion into a ball.  Place balls onto lined tray, around 1 cm apart.  Cover with plastic wrap. Let sit for 30 minutes until buns double in size.

7. Preheat oven to  190C (374F)

8. Mix flour with water together to make smooth flour paste. If it's too thick, add a little more water as you go. Transfer to a small snap-lock bag, snipping off a corner of the bag. Pipe flour paste over tops of buns to form crosses. 

9. Pop in the preheated oven and bake for 20-25 minutes until buns are brown and cooked through.
While baking buns, mix sugar with water in a small saucepan. Warm over low heat, until sugar dissolves. Brush warm glaze over cooked hot cross buns. Serve warm.  

* Note:  Zap overnight buns in microwave for 20 seconds and they are as good as just out of the oven.

Have a wonderful Easter break !

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