Cinnamon and Orange Hot Cross Buns
From caitlinb 14 years agoIngredients
- For the Batter: shopping list
- 7g sachet easy-blend dried yeast shopping list
- 1 tsp light muscovado sugar shopping list
- 100g/4oz white bread flour shopping list
- 200ml/7fl oz hand-hot milk shopping list
- For the Dough: shopping list
- 300g/10oz white bread flour shopping list
- 1 tsp salt shopping list
- 2 tsp ground cinnamon shopping list
- 1/2 tsp freshly grated nutmeg shopping list
- grated rind of 1 orange shopping list
- 50g/2oz butter, cut into small pieces shopping list
- 50g/2oz light muscovado sugar shopping list
- 175g/6oz mixed dried fruit shopping list
- 1 egg, lightly beaten shopping list
- For the Crosses: shopping list
- 2 tbsp plain flour shopping list
- For the Glaze: shopping list
- 1 orange shopping list
- 50g/2oz caster sugar shopping list
How to make it
- Make the batter: grease a baking sheet. In a large bowl mix together the yeast, sugar and flour. Stir in the milk and mix to a smooth batter. Cover the bowl with a clean tea towel and leave to rise for 25-30 minutes until the surface is covered with large bubbles.
- Make the dough: sift together the flour, salt, cinnamon and nutmeg. Stir in the orange rind, add the butter and rub into the flour, then stir in the sugar and dried fruit.
- Add the dry mix and the beaten egg to the batter, and mix to a soft dough; a large salad serving fork is perfect for this. Tip the dough on to a lightly floured surface; knead for five minutes until smooth and no longer sticky. Knead in more flour if still sticky after five minutes.
- Divide the dough into nine equal pieces and shape each into a ball. Put on the baking sheet, a little apart, in a three by three formation. Oil the inside of a large polythene bag and put the buns and baking sheet inside it, loosely tied. Leave to rise for 1 ½ hours until the buns have doubled in size and spring back when prodded.
- Preheat the oven to 220C/425F/Gas 7/fan oven 200C. To make the crosses, blend the flour with two tbspof cold water to make a paste. Put the paste in a small food bag and snip off one corner. Pipe a cross on the top of each bun.
- Bake the buns for 15-20 minutes until risen and golden brown. Make the glaze: pare the orange rind, then cut into fine strips. Put the rind and sugar in a pan with three tbspof water. Bring to the boil, stirring, until the sugar has dissolved, then boil rapidly to make a light syrup (1½-2 minutes). Transfer the buns to a rack, brush immediately with the glaze, then leave to cool.
- Enjoy!
People Who Like This Dish 3
- rosiek Waterloo, CA
- clbacon Birmingham, AL
- caitlinb Glasgow, GB
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