Hot Cross Buns EasterBake
Hot Cross Buns EasterBake

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, hot cross buns easterbake. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Hot Cross Buns EasterBake is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Hot Cross Buns EasterBake is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have hot cross buns easterbake using 14 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Hot Cross Buns EasterBake:
  1. Get 450 g (1 lb) strong white flour
  2. Prepare 15 g (1/2 oz) dried yeast or 2 x 7g sachets fast acting yeast
  3. Take 75 g (3 oz) butter, chilled and cubed
  4. Make ready 100 g (31/2) oz caster sugar
  5. Prepare 225 ml (8 fl oz) warm milk
  6. Get 2 eggs, beaten
  7. Make ready 150 g (6 oz) mixed fruit, (sultanas, currants and mixed peel)
  8. Take 1/2 tsp ground cinnamon
  9. Make ready 2 tsp mixed spice
  10. Take 1/4 tsp grated nutmeg
  11. Take 1/2 tsp salt
  12. Take 1 pack ready rolled shortcrust pastry
  13. Take Egg Wash
  14. Get 2 tbsp milk mixed with 1 egg and 1 tsp caster sugar
Instructions to make Hot Cross Buns EasterBake:
  1. In a bowl, mix 1 tbsp of sugar with 60ml (2fl oz) of the warm milk and sprinkle in the yeast. Leave in a warm place for approximately 5 minutes until frothy before sifting the flour into a large mixing bowl.
  2. Rub in the butter until crumbly before adding the mixed spice, cinnamon, sugar, salt and grated nutmeg. Mix well together.
  3. Make a well in the centre of the dry ingredients and add the eggs, remaining milk and yeast mixture.
  4. Mix well until all ingredients combined.
  5. Knead for a couple of minutes until smooth. Add the mixed fruit and continue until the dough is shiny. You can use a food mixer with dough hook if you like.
  6. Cover the bowl with clingfilm and leave in a warm place until doubled in size. This may take up to 1 1/2 hours. Knock back by kneading the dough for 5 minutes and place on a work surface covered with a clean tea towel and let rest for 5 minutes.
  7. Unroll the shortcrust pastry and cut 5 mm (1/4 in) wide strips with a sharp knife.
  8. Shape the dough into small balls of approximately 40g (1 1/2oz) and place 1cm apart onto a greased baking tray. Brush with the egg wash and mark the top of each bun with a cross using the strips of shortcrust pastry. Gently brush again with the egg wash. Leave to stand for 30-45 minutes until the balls have doubled in size.
  9. Preheat the oven to 220 degrees C (425 F), Gas mark 7. Bake for 5 minutes before reducing the heat to 200 degrees C (400 F), Gas mark 6 and bake for a further 10 minutes or until the buns are golden brown. Remove from the oven and leave to cool on a wire rack before toasting and slathering with a knob of butter. Must be eaten warm with a cup of tea whilst thinking about hot sunny days and contemplating about how good life is…

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