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Hot Crossed Buns Add/Read Comments
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And I don't even like peel, or currants come to that. These though are good, the first time Gran Mother's recipe gets the Andrew treatment - all the ingredients lined up before starting, mixed without smothering the flour with flur or dropped sugar, dough rises superbly, oven at the right temperature even the timer works. The crosses are a little disappointing. But the taste, the important bit, that is excellent.
The photograph would benefit with sharper focus though; tripod needed, he repeats.
The photograph would benefit with sharper focus though; tripod needed, he repeats.
Hot Cross Buns
A little kneading and divide into 12 pieces. Roll into a bun shape and leave on a floured tray for 30 minutes or so until doubled in size. Make a cross on the top of each bun, need to cut really deep, and bake in the centre of the oven for 20-25 minutes.
When cooked brush twice with the granulated sugar that has been boiled in milk for a couple of minutes.
Best eaten warm or toasted the next day.
- 1 tablespoon dried yeast
- 2oz soft brown sugar
- 1/4 pint lukewarm milk
- 4 tablespoons lukewarm water
- 1 lb plain flour sifted
- 1 teaspoon salt
- 1 teaspoon mixed spice
- 1/2 teaspoon ground mixed spice
- 4oz currants
- 2oz crystallised peel
- 2oz butter
- 1 beaten egg
- 2oz granulated sugar
- 3 tablespoons milk>
A little kneading and divide into 12 pieces. Roll into a bun shape and leave on a floured tray for 30 minutes or so until doubled in size. Make a cross on the top of each bun, need to cut really deep, and bake in the centre of the oven for 20-25 minutes.
When cooked brush twice with the granulated sugar that has been boiled in milk for a couple of minutes.
Best eaten warm or toasted the next day.
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I can almost smell the lovely spiciness from here, Andrew. Well done! And Happy Easter!
Scribbled down by: Ivonne on April 15, 2006 3:57 AM