 inkflo wrote: |
Choccie, do you think we can have the recipe please!!
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Certainly ... the recipe is from parsley soup ...
450g bread flour
1 tsp mixed spice
1 tsp ground cinnamon
Pinch of salt
50g caster sugar
50g margarine
150g currants (or currants & peel)
7g dried yeast
250ml warm water
Take all the ingredients for the buns apart from the currants/peel. Add the dry/wet ingredients in the order that your bread maker asks you to.
Set your bread maker off on a dough cycle.
After about 15 minutes, open the lid and add the currants/peel.
Leave in the breadmachine for the rest of the cycle to rise.
The dough should have doubled in size. Knock it back down gently and divide it into 12 balls. Put them on lightly greased baking sheets and leave them in a warm place for 20 to 30 minutes.
50g (2 oz) plain flour
25g (1 oz) margarine
About 2 or 3 tsp cold water
Meanwhile preheat the oven and make the pastry for the crosses (you could miss this out and cut crosses into the buns at this point instead.) Put the flour in a bowl and rub in the margarine until it forms crumbs. Stir in cold water (teaspoon by teaspoon) until you can form a dough. Roll the pastry out thinly and cut into 24 strips.
When the buns have risen, gently press the pastry strips into the dough to form crosses. You might need to use a bit of cold water to get them to stick properly.
Put the buns in the oven and bake for about 15-20 mins until pale golden brown.
3 tbsp demerara sugar
3 tbsp water
Before the buns come out of the oven put the 3tbsp of sugar and 3tbsp of water into a pan and heat gently until the sugar has completely melted. When the hot cross buns are taken out of the oven, brush the tops with the syrup so they go shiny.
They freeze really well. If you slice them before you freeze them, you can pop them straight in the toaster.
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