Sunday, 31 March 2013

Paul Hollywood's Hot Cross Buns

I had never thought to make Hot Cross Buns before but after watching Paul Hollywood make them on The Great British Bake Off Easter Masterclass last week I thought, as a breadmaking addict, that I probably should.

I mixed everything in the bread maker on the dough cycle, turning it off after 15 minutes when the first kneading cycle had completed.  Then set the kitchen timer for an hour to remind me to take the risen dough out of the warm bread machine.

After shaping, the dough didn't seem to rise much on the second proving but once in the oven they did puff up very satisfactorily.  I found these browned very quickly and only needed 20 minutes.  But every oven is different so just watch them carefully the first time you make them and take notes.

I glazed these with Lemon Curd as I didn't have any Apricot Jam.  It does save you sieving, and lends a nice lemon zing to these fruity buns.

Makes 12 buns

300ml whole milk
500g strong white bread flour
75g caster sugar
1 tsp salt
7g fast action yeast
1 free range egg
75g sultanas
50g mixed peel
1 apple, cored and chopped
Zest of 1 orange
1 tsp ground cinnamon

For the cross
75g plain flour

For the glaze
3 tbsp apricot jam or lemon curd

In a small saucepan bring the milk to the boil, remove from the heat and leave to cool enough for you to put a finger in without stinging!

Mix flour, sugar, salt, yeast, butter and egg in the bread machine on the dough cycle.  Turn off the machine until the milk is cool enough to add.

When the milk is cool enough add the sultanas, mixed peel, apple, orange zest, and cinnamon to the bread pan.  Start the dough cycle again and slowly add the cooled milk and leave the first kneading cycle to finish (15 minutes on my machine).  Turn off the machine and leave the dough to rise in the warmed pan for 1 hour.  Set a timer so you don't forget it!

After an hour, tip the dough out onto a floured surface and divide into 12 even pieces.  Shape into balls and place on a piece of greaseproof paper on a baking tray.  Leave to rise for another hour.

Heat the oven to 220C.  Mix the flour and water until you have a double cream consistency.  Spoon into a piping bag or a small plastic bag with the corner cut off to drizzle a line along each row of buns and back across the rows the otherway to make a cross.

Cook for 20-25 minutes or until they are golden brown.  Remove from the oven and paint in warmed apricot jam that has been sieved to remove any lumps or lemon curd.  Leave to cool.

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