Hot Cross Buns - Revision history

Nici: /* Ingredients */

2020-04-11T15:44:23Z

Ingredients

2020-04-11T15:44:09Z

Method: some fruit-free

2020-04-11T15:42:14Z

2020-04-11T15:40:45Z

Ingredients: sultana amount for fruit-free mix

2018-03-28T03:12:55Z

2018-03-25T03:25:03Z

typo

2014-03-02T19:55:51Z

2013-05-12T05:13:41Z

2013-03-23T05:12:17Z

Ingredients

2013-03-17T04:36:28Z

Fix typo and adjust cooking time

@@ Line 9: / Line 9: @@
 * 50g butter, melted
 * 1 egg
-* 1 1/2 cups sultanas (NB: If doing a mix with 1/4 of them being fruit-free for N, use 140g of sultanas)
+* 1 1/2 cups sultanas (NB: If doing a mix with 1/4 of them being fruit-free for N, use 160g of sultanas)
 * 1/3 cup candied mixed peel (optional)
 * 1/2 cup plain flour, extra ''do not use bread flour''

@@ Line 17: / Line 17: @@
 * Place the yeast, milk, and 2 tsp of the sugar in a mixing bowl and set aside for about 5 minutes, until the mixture starts to froth a little.
-* Add the flour, mixed spice, cinnamon, butter, egg, sultanas, mixed peel, and remaining sugar.
+* Add the flour, mixed spice, cinnamon, butter, egg, sultanas, mixed peel, and remaining sugar. (Note, if you're making some fruit-free, don't add sultanas yet)
 * Mix to form a sticky dough.
 * Knead the dough on a lightly floured surface for 8 minutes.  I'm not usually an advocate of a floured surface for kneading but in this case you will need it!
+* If you are making a mix with 1/4 of them fruit-free (eg for N), put aside 340g of dough before adding the 160g of sultanas.
 * Place in an oiled bowl, cover with a tea towel, and leave for 1 hour or until doubled.
 * Divide the dough into 12 pieces and roll into balls.

@@ Line 9: / Line 9: @@
 * 50g butter, melted
 * 1 egg
-* 1 1/2 cups sultanas (NB: If doing a mix with 1/4 of them being fruit-free for N, use a heaped cup of sultanas)
+* 1 1/2 cups sultanas (NB: If doing a mix with 1/4 of them being fruit-free for N, use 140g of sultanas)
 * 1/3 cup candied mixed peel (optional)
 * 1/2 cup plain flour, extra ''do not use bread flour''

@@ Line 9: / Line 9: @@
 * 50g butter, melted
 * 1 egg
+* 1 1/2 cups sultanas (NB: If doing a mix with 1/4 of them being fruit-free for N, use a heaped cup of sultanas)
-* 1 1/2 cups sultanas
 * 1/3 cup candied mixed peel (optional)
 * 1/2 cup plain flour, extra ''do not use bread flour''

@@ Line 3: / Line 3: @@
 * 1 tbsp yeast
 * 1/2 cup caster sugar
-* 1 1/2 cups lukewarm milk
+* 1 1/2 cups lukewarm milk (400g)
 * 4 1/4 cups plain flour (600g)
 * 2 tsp mixed spice

@@ Line 22: / Line 22: @@
 * Place in an oiled bowl, cover with a tea towel, and leave for 1 hour or until doubled.
 * Divide the dough into 12 pieces and roll into balls.
-* Grease a 23cm square cake tin (or use glad-bake!).  If you haven't got a take tin, just use a baking tray instead.
+* Grease a 23cm square cake tin (or use glad-bake!).  If you haven't got a cake tin, just use a baking tray instead.
 * Place the balls closely together in the tin.
 * Heat oven to 200°C.

@@ Line 31: / Line 31: @@
 == Source ==
-Donna Hay - Modern Classics Book 2
+[[Modern Classics (Book 2)]]
 [[Category:Recipes]]

@@ Line 21: / Line 21: @@
 * Knead the dough on a lightly floured surface for 8 minutes.  I'm not usually an advocate of a floured surface for kneading but in this case you will need it!
 * Place in an oiled bowl, cover with a tea towel, and leave for 1 hour or until doubled.
-* Divide the dough into 12 peices and roll into balls.
+* Divide the dough into 12 pieces and roll into balls.
 * Grease a 23cm square cake tin (or use glad-bake!).  If you haven't got a take tin, just use a baking tray instead.
 * Place the balls closely together in the tin.
@@ Line 27: / Line 27: @@
 * Cover with a tea towel and leave for a further 30 minutes.
 * Combine the extra flour and water and place in a piping bag.  Pipe across the buns to form crosses.  Note that if you are doing a double mixture, one quantity of the piping mixture should be enough.
-* Bake for 30 minutes or until well browned and springy to touch.
+* Bake for 25-30 minutes or until well browned and springy to touch.
 * You are meant to brush the hot buns with a glaze, but I usually don't bother.