British Easter Tradition:
The Hot Crossed Bun
simple to make -- plain yummy!
1/4 cup Sugar
1/2 cup warm Water
1/2 cup warm Milk
1 tbsp dried Yeast
1 lb unbleached Flour
1 tsp Salt
|1 tsp Cinnamon
1 dash ground Cloves
1 dash Allspice
1/4 cup Raisins or Currants
1/4 cup Mixed Peel
1/4 cup melted Oleo
1 beaten Egg
|Place the yeast, water, milk, and 1 tsp of sugar into a bowl. Mix, cover, then leave in a warm, draft-free place for 20 mins until thickened.
Add flour, spices, salt, remaining sugar, raisins/currants and mixed peel into a bowl. Make well in the center of mix, add butter, egg, yeast mixture. Sometimes I add a dash of Vanilla Extract at this point. Stir, work into a dough. Knead until it reaches an elastic consistency. Place dough into a bowl, cover with towel and leave to rise in warm place for about one hour or until double in size.
Punch dough down, then knead again for a few minutes. Divide into 12 buns. Place buns on greased baking sheet; leave enough space for the buns to rise. Cover and let rise for 45 minutes.
THE CROSSES: 4 tbsp plain flour, 1 tbsp icing or caster sugar, water
Mix flour and sugar, carefully add water (first by the tsp, then by the drop!) to form smooth paste. Create a cross-shaped mark on each bun with a dull knife. Using a piping bag, pipe the paste over your cross shaped indentation. Place buns in oven at 425°F/200°C/gas mark 7 for 20 mins until golden brown.
THE GLAZE: 2 tbsp sugar, 2 tbsp water
Melt the sugar in the water on a low heat. With a pastry brush, brush the hot buns with the glaze and allow them to cool.
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