Hot cross buns16. Puzzles

from South Bristol Direct Local Magazine April 2021

Choose your challenge

Hot Cross Buns

Ingredients

250g strong flour 155ml warm milk / Dairy-free alternative 25g unsalted butter, melted/ Vitalite, softened 15g caster sugar 1 tsp Doves Farm Quick Yeast

1 tsp fine sea salt

1 tsp mixed spice ½ tsp cinnamon

80g sultanas

For finishing: 40g plain flour, mixed to a thick paste with 30ml warm water1 tbsp golden syrup, warmed

Method

1. Sift together flour, sugar, salt yeast and spice mix, then pour in the milk and melted butter/ softened vitalite and mix to combine.

2. Turn dough out onto your surface and knead into soft, smooth dough. 3. Shape into a round and place back into bowl, lightly floured. Leave for around an hour in warm place until doubled in size.

4. Turn the dough out and flatten on your surface, sprinkle with the sultanas and knead to evenly distribute and to knock back the dough. 5. Split the dough into 6 equal size pieces. Shape into rounds and place on a baking tray, evenly spaced out, with a cm gap between them. Leave to prove for around 30 minutes until almost doubled in size.

6. Pre heat the oven to 210C/ Fan 190C, adjust shelf to top 1/3.

7. Spoon the flour paste into a piping bag, snip a ¼ cm hole and pipe continuous crosses over the buns.

8. Bake in the oven on the middle shelf for around 18 minutes, until golden brown. 9. While still warm, brush with the warmed golden syrup.

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