Hot Cross Buns - Happy Easter!
Here's the recipe from the Metro freebie paper, with a link to the original article:
Tom Baker's Earl Grey Hot Cross Buns
INGREDIENTS - Makes 12 buns
Dough: 540g strong white flour ♦ 330ml milk ♦ 160g currants ♦ 1 heaped tsp fresh yeast or 1 level tsp of dried active yeast ♦ 2 heaped tsp of loose leaf Earl Grey tea ♦ 1 large egg, beaten, 50g butter, melted ♦ 70g caster sugar ♦ 1 level tsp salt ♦ 1 level tsp cinnamon Crosses: 50g plain flour ♦ 75ml water Glaze: 75g caster sugar ♦ 50ml water
METHOD
Step 2: The day of baking, mix the sugar, egg, butter and salt. Add the remaining 270g flour and, using a scraper or hands, bring it to a rough dough in the bowl. Tip it on to an unfloured surface and knead for 30sec. Leave covered for 15min, then knead again for 30sec. Repeat this once more in 15min, then leave the dough to rest covered in the bowl in a warm place for two hours or until double in size.
Step 3: Tip the dough out on to a lightly floured surface and divide into 12 equal pieces. Roll them into tight balls under your palm and place on a large baking tray covered with baking parchment. In a warm place, leave covered for about one hour or until the buns are just starting to touch each other. Preheat the oven to 180C.
Step 4: Whisk together the flour and water for the crosses and put into a piping bag with a 5mm nozzle or improvise with a freezer bag with a corner cut off. Push the mixture out slowly to form the crosses. Place buns in the preheated oven and bake for 15-20min until evenly browned and firm to the touch.
Step 5: Make the glaze by heating the sugar and water in a pan to boiling, stir to dissolve and remove from heat to cool. Brush the baked buns with the glaze soon after they come out of the oven for a great sticky bun topping.
