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sticky hot cross buns<

sticky hot cross buns

Submitted By:
chef eezzer

Background Info:
You can't beat homeade hot cross buns!!

Allow an extra 1.5 hours on times below for leaving dough to rise.
No. of Servings:
12 buns
Preparation time:
Cooking time:
Cooking Instructions:
Sift 500g of the flour into a large glass bowl, cut the butter into small chunks and rub into the flour with your fingertips until it resembles fine breadcrumbs. Then add the caster sugar, salt, cinnamon, nutmeg, raisins and yeast.

In another bowl beat the egg and milk together before mixing it into the dry ingredients. Continue to mix until you have soft dough. Next empty the dough out onto a lightly floured surface and knead for 5 minutes, until it becomes smooth and elastic. Return to the bowl and cover loosely with cling film leaving in a warm place for 1 hour, until the dough has doubled in size.

Lightly flour a clean, dry surface and tip the dough onto it and knead well to knock out all the air, and then cut into 12 pieces. With each piece of dough shape into a small ball/bun shape using your hand which should be lightly covered in flour. Repeat this with the rest of the dough and put on 2 greased trays evenly spaced apart. Cover with cling film and leave in a warm place to rise for 30 minutes.

Preheat the oven to 200°C(fan)/gas 6. Sift the remaining flour into a bowl and stir in approx 100ml tap water to make a smooth wet paste. Spoon into a sandwich bag, snip off the corner and pipe a cross over each bun and then bake in the preheated oven for 15 minutes until golden.

Whilst in the oven put the 2tbs milk and 2tbs of sugar into a pan and heat gently until the sugar has dissolved, then bring to the boil for 2-3 minutes until mixture becomes thick like syrup.

Remove the buns from the oven and brush with the glaze before transferring to a wire rack to cool.

Serve as they are or toasted with butter yummy!

1 user comment(s)

Submitted by Notdelia @ 7:03am Monday April 21, 2014
The recipe is quite fiddly, especially using a sandwich bag as a piping tool and you have to be very careful not to make the dough too wet. Having said that the sticky buns do taste delicious once they're cooked.
625g strong white flour
45g golden caster sugar, plus 2 tbsp for glaze
45g butter
1½ tsp fast-action dried yeast
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1 tsp each salt
275ml milk plus 2tbs for glaze
1 egg