Sweet, fruity, spicy slightly warm airy and light buns for breakfast? Yes, please!
Happy almost Easter! Eventough Christmas is my favorite holiday I like Easter too. I just love a good Easter breakfast with fresh bread and lots of vegetables. And of course the desserts ... This time I baked something new, not just the typical Hungarian food.
As I said in my last post, I'm really into English food rigth now. So I had to make some hot cross buns a typical English Easter bread, and you have to try them too, because they are the best!
I used Mary Berry's recipe, because she's the queen of British baking in my oppinion. I was not disappointed!
Hot cross buns are made with sweet yeasty dough with raisins, mixed peels and lots of spices like cinnamon and cloves. Due to the two rising they are sooooo sooo light, airy and soft like a cloud!
I know lots of people are scared of making bread or anything with yeast in it, but it's really not that difficult. There is nothing more satisfying than a large bowl of risen dough.
Make some hot cross buns for your family this Easter, you will not regret it!
P.S. Check the cutest kitchen towels on Earth that I bought at Stonehenge!
Hot Cross Buns
Prep Time: 20 min. Baking Time: 20 min. Total Time: 3 hours Portions: 10 buns
Ingredients:
500g all prupose flour (plus extra for dusting)
75g granulated sugar
2 teaspoons mixed spice (cinnamon, allspice, nutmeg, cloves, ginger)
1 teaspoon ground cinnamon
zest of 1 lemon
1/2 teaspoon salt
10g fast-action dried yeast
40g butter
300ml milk
1 egg
200g raisins
50g chopped mixed peel
For the topping:
75g plain flour
100ml water
2 tbsp golden syrup, for glazing (I used honey)
Directions:
Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl.
Melt the butter and warm the milk in a separate bowl. Add the butter and half the milk to the dry ingredients. Add the egg and use a standing mixer with a dough hook to mix them together. Gradually add the remaining milk, then knead it on medium high speed for 5-10 minutes until you get a smooth ball. Add the raisins and mixed peel. forming a smooth ball.
Oil a bowl and place the dough in it, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size.
Turn the dough out on to a floured surface and divide into 12 balls. Line a baking tray with parchment paper and place the balls on the tray, placing them quite close together. Cover them with plastic wrap and a kitchen towel. Leave for 40-60 minutes until the buns have doubled in size.
Preheat the oven to 410 F or 210 C.
For the topping, add the flour to a bowl with the water. Mix together to make a paste and spoon into an icing bag or plastic bag.
When the buns have risen remove pipe a cross on each bun. Bake for 15-20 minutes until pale golden-brown, turning the baking trays round halfway through if necessary.
Melt the golden syrup in a pan and while the buns are still warm, brush the buns with a little syrup. Serve it slightly warm.
