Thursday, Dec 20 2007

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Hot Cross Buns

By Maria D'souza

Ingredients

3 cups plain flour
1 packet dry east (approx 1/4 ounce)
2 tsp cinnamon powder
1/2 tsp nutmeg powder
1/4 cup dried currants
2 tbsp raisins
1 egg beaten
1 tsp salt
1/4 cup sugar
2 tbsp margarine
1/4 cup milk
1/2 cup warm water

  For Glaze:
1 egg yolk
1 tbsp water

  For cross on top:
1/4 tsp vanilla essence
1 tsp milk
1/4 cup icing sugar
1 egg white

  Method:

1. Sift the flour, nutmeg and cinnamon together; keep aside
2. Heat the milk; when it just comes to boil add salt, sugar and butter
3. Stir it well and let it cool till it is lukewarm
4. Dissolve the yeast in warm water and keep it for 10 minutes
5. Add the yeast mixture in milk and keep it for another 5 minutes
6. Add beaten egg in the milk
7. Add flour mixture slowly to the milk; stirring to form a soft dough
8. Fold in currants and raisins
9. Cover and keep in warm place for 2 hours; the dough should double
10. Punch the dough down
11. Divide into 12 equal pieces, shape into round buns
12. Place it in greased baking sheet little far from each other
13. Cover and let it rise at warm room temperature for 45 minutes
14. Give a "X" shape on the dough surface with knife
15. Mix egg yolk and water for glaze
16. Brush the mixture on top of buns
17. Bake the buns for 15 mins at 180-190 ^oC
18. Cool on wire racks
19. Make icing by beating well all the ingredients of icing
20. Put it on buns following on the lines of cross on the buns

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