19 April, 2011

Ever so yummy Easter (Hot Cross) Buns

I've always loved Easter Buns at any time of year.
I've made them by hand, in the bread machine and using the food processor.

They may seem complicated at 1st glance, but have a go!
(Recipe is below)
They're really quite easy to homebake and are
therefore much healthier for you too.

My kids are blown away by the magically frothing yeast.

Lots of things little fingers can help with!

 One of the most fun bits!
Punching down the dough to allow the trapped air bubbles to escape.

  I used to just make Easter Buns.
But this year, my little guys have been insistent on the cross!
(The batter used is wholemeal, that's why it's not white!)
Our Hot (crossed) Easter Buns
 14g dried yeast
1 C warm water
¼ C rapadura sugar
4 cups wholemeal spelt flour
1t mixed spice
½ t cinnamon
1c raisins
¼ C chopped prunes
¼ C chopped apricots
⅓ C milk
80g butter melted, then cooled
2 eggs

Blend yeast, water & sugar in a medium jug/bowl.
Set aside for about 10mins until frothy.

Add flour, spices, dried fruit in a mixing bowl. Stir together.
Make a well in the centre, pour in frothy mixture, milk, butter & eggs.
Use a knife to mix to a soft dough.
Knead dough on a floured bench top , then place in a lightly oiled large bowl.
Cover with a tea towel. Leave to rise in a warm place until doubled in size (20mins - 1hr)
 Punch risen dough down to avoid the ‘yeasty’ taste in your buns.
Then knead again and divide into 12 equal pieces (for 12 large, or into 24 for 24 smaller).
Roll/knead (or squish) each dough piece into a ball and place each next to each other on a lined lamington tray.
 Leave to rise again (15 mins).
Mix 2T water & ¼ C plain flour. Mix to a paste & place in a sandwich or piping bag. Cut off corner and pipe a cross onto each one Bake in a hot oven (210), for 10mins. Reduce temp to 180 and cook for remaining 20mins or until buns are golden brown & sound hollow when tapped.

Truly Yum!


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