Hot Cross Buns Cholesterol Free Recipe
April 6th 2012 01:55
Ingredients for a dozen buns
500g (1lb 2oz) Plain flour
7g (1/4 oz) Salt
55g (2oz) Sugar
15g (1/2 oz) Mixed spice
25g (1oz) Dried yeast
110g (4oz) Currants
110g (4oz) Sultanas
50ml (2fl oz) Canola oil
250ml (1/2 pint) Warm water
80g (3oz) Plain flour
25ml (1fl oz) Water
Method
Sieve the first five dry ingredients into a bowl or just mix them.
Make a bay in the centre and add the oil and water.
Mix on medium speed with a dough hook until the dough becomes slightly translucent and the trapped air begins to ‘pop’.
Alternatively, knead thoroughly on the bench. That is how I made it but it was hard work and took half an hour. The dough is mixed enough when it can stretch into strands without tearing.
Mix the currants and sultanas through the dough.
Cover the bowl with a wet cloth and allow the dough to prove in a warm place for 45 minutes or until it doubles in size.
Break off 120g (4oz) balls of dough, roll them, and place them on a greased baking tray, about 2cm (1 inch) apart.
Cover the tray with a wet cloth and allow the buns to prove in a warm place until they double in size.
Mix a slurry of plain flour and water to the consistency of mud. Spoon it into an oven bag and snip off the corner of the bag with scissors.
Pipe a cross onto each bun.
Bake at 210°c (424°f) for approximately 18 minutes.
Serve Hot Cross Buns warmed with butter at any time of the year.
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Comment by Helen Randell
Rough Cooking
I might have to run a cook off between them - at any time during the year!