WITH Easter fast approaching this weekend, it’s not all about chocolate eggs and daffodils but rather another tasty treat – hot cross buns.
The spring-time delicacy can be enjoyed as breakfast or a cheeky snack smothered in butter and bitter marmalade or sweet strawberry jam.
The sweet treats, which are traditionally eaten on Good Friday to mark the end of Lent, come in mouth-watering flavours at the shops, from M&S’ salted caramel to Aldi’s rocky road stuffed buns at Tesco.
But as we celebrate Easter in lockdown this year, there’s no need to pop to the stores to pick up your stash when you can make your own at home.
Hot cross buns are surprisingly easy to make in a breadmaker and taste fantastic when devoured still warm from the oven.
Whether you’re at home with the kids, by yourself or with your housemates; why don’t you give this recipe from AO.com a go, which serves eight and promises to not get your hands dirty either.
To make eight buns, you’ll need flour, butter, sugar, yeast, water, mixed dried fruit, an egg, as well as some milk powder, salt, cinnamon and mixed spice.
Don’t fret over the ingredients as the breadmaker will do all the hard work.
First place all the ingredients for the buns in the bread pan, except the mixed dried fruit, which can be place in the raisin / nut dispenser of your breadmaker.
Then choose the ‘basic bake raisin’ program on your device, which will go for two hours 20 minutes. Once it’s finished, take the mixture out and divide into eight balls.
Easy Hot Cross Buns In The Breadmaker
For the buns:
- 250g strong white flour
- A half tsp yeast
- One tsp sugar
- 25g butter
- One tbsp milk powder
- A half tsp salt
- One medium egg
- 100ml water
- 1 tsp Cinnamon
- A half tsp mixed spice
- 100g Mixed dried fruit
For the glaze:
- 40g sugar
- Four tbsps of water
- Place all the ingredients in the bread pan in the order listed above, except the mixed dried fruit
- The dried fruit can be put in the raisin / nut dispenser
- Select the BASIC BAKE RAISIN program – two hours 20 mins
- When the program has finished divide the dough into eight balls.
- Place on a lightly greased baking tray cover with oiled cling film and allow to prove until doubled in size. Approx 30 minutes
- Make the paste with approx two tbsps of flour mixed with two tbsps water. Pipe a cross over the buns
- Bake in a preheated oven at 220ºC for 15-20 mins or until golden brown
- While still hot, brush with the sugar glaze
Place the divided mixture on a lightly greased baking tray and cover with oiled cling film to prove for about 30 minutes until they’re doubled in size.
Once proved, mix two tablespoons of flour with two tablespoons of water and pipe a cross over the buns. You’re buns are now ready to go into a preheated oven at 220ºC for 15-20 mins or until golden brown.
When you’re buns are nearly ready to come out start making the glaze. Mix 40g of sugar in four tablespoons of water and boil for around five minutes until a syrup consistency is achieved.
While your buns are still hot, brush with the sugar glaze and you’re all set to enjoy with a nice cup of tea.
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