{go make me} cranberry hot cross buns recipe
Happy Easter! And what's an Easter without an overdose of carbs? Sumptuous chocolate and devilishly devine hot cross buns. To be honest, we bought a six pack of buns at the supermarket and had to throw them away after one bite. Life is too short to waste calories on cardboard. So being a bunless household for Easter, we decided to make some this morning. Y-U-M! Of course they're even better with lashings of butter and the cranberries offer a sweet + sour combination. Recipe after the break
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Cranberry Hot Cross Buns
(based on Australian Gourmet Traveller Recipe)
1 cup dried cranberries
1/4 cup raw sugar
14 g (2 sachets or 1/2 oz) dried yeast
1 1/2 tbsp ground cinnamon
1 tsp salt
Finely grated rind of 1 orange and 2 lemons
4 1/2 cups plain (all-purpose) flour plus 3/4 cup for cross
2 cups milk
100 g (3.5 oz) butter
1 egg, lightly beaten
1/2 tsp light flavoured oil
Glaze
1/4 cup sugar
1/2 tsp cinnamon
Combine cranberries, sugar, yeast, cinnamon, salt, rind and flour into a bowl of an electric mixer with dough hook attached. Mix on low speed to combine. In a small saucepan on a low heat, add milk and butter until it melts. Let cool slightly and whisk in egg. Add to flour mixture and knead until smooth (about 8 to 10 minutes). Remove dough, butter bowl and place dough back into bowl, cover with a cloth and stand in a warm place for up to an hour or until it doubles in size
Knock back dough and divide into 18 pieces and then roll into smooth balls. Place dough onto a large tray lined with parchment paper and space evenly with about 1 cm between balls. Cover with a cloth and leave in a warm place until they double in size (about 30 to 40 minutes)
Preheat fan-forced oven to 200oC (392oF). In the meantime, combine 3/4 cup flour, oil and 1/4 cup cold water. Place into a piping back with a plain nozzle and pipe mixture onto bun tops in the shape of an "X". Bake for 10 minutes and reduce temperature to 180oC (355oF) and bake until tops are golden and sound hollow when tapped
For glaze, in a small saucepan mix sugar, cinnamon, and 1/4 cup water and heat until dissolved. Bring to a simmer and remove from heat to cool slightly. Brush glaze over buns. Best eaten warm and of the day of making
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