Thursday, Dec 20 2007

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Hot Cross Buns

INGREDIENTS

5 cups flour
1/2 cup sugar
1 tsp. salt
2 tsp. dry yeast
1/4 tsp. cinnamon powder
1/4 tsp. clove powder
1/4 tsp. nutmeg powder
1/2 cup raisins
1/4 cup tutti-frutti pieces
1/4 cup oil
1/4 cup butter softened
1 tbsp. vegetable fat melted
1cup + 1 tbsp. milk
1/4 cup water
1 lemon, juice extracted
2-3 drops vanilla essence

For crosses:
1/2 cup sifted icing sugar
Hot water

METHOD:

1. Sift all dry spice powders with flour and salt.
2. Mix in raisins, tutti-frutti, keep aside.
3. Warm water, sprinkle 1 tsp sugar and yeast over it.
4. Cover and keep aside till frothy.
5. Boil 1 cup milk, add remaining sugar, oil, 1/4 cup butter.
6. Keep aside till it comes down to warm, add lemon juice.
7. Beat well, add enough flour to make a thick batter.
8. Add more flour, mix to form a soft dough.
9. Turn onto a floured worksurface, and knead well.
10. When dough is smooth and satin like to touch, it is kneaded enough.
11. Place in a greased covered bowl, allow to rise to double its size (about 30 minutes).
12. Punch down dough, allow to rest covered for 10 minutes.
13. Divide and shape into 20 round buns.
14. Place on a greased baking sheet, with at least an inch space between each.
15. Cover with a moist cloth and allow to rise for 45 minutes.
16. Bake in preheated oven at 200^oC for 20-25 minutes or till done.
17. Brush melted fat over hot buns, and allow to cool completely.
18. Mix two tsp. hot water in icing sugar, and make a thick paste.
19. Add more water if required, but take care not to liquefy the icing.
20. Mark cross on each of the bun with icing paste, allow to set till dry.

  Making time: 30 minutes (excluding proving and baking time)
Makes:           20 buns
Shelflife:        1 week