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Hot Cross Buns

Hot Cross Buns
(Makes 16)

500g (1lb. 2 oz.) Plain Flour
125ml (4 oz.) Cold Milk
125 ml (4 oz.) Boiling Water
Pinch Sugar
2X7g Packets Dried Yeast
Teaspoon Salt
60g (2 oz.) Dried Apricots (Diced)
60g (2 oz.) Stem Ginger (Diced)
100g (3 oz.)Chocolate Chips
Grated Zest I Orange
50g (1 oz.)Melted Butter
1 Beaten Egg
110g (4 oz.) Puff Pastry

Divide the flour in two and sift each half into a large bowl.
Add the cold milk to the boiling water and when cooled to hand heat whisk in the yeast and the pinch of sugar.
When this has frothed add to one of the bowls of flour and mix well together with a spoon until you have a smooth wet batter.
Leave this covered in a warm place until it doubles.
Meanwhile add the diced fruit, grated orange zest and the chocolate chips to the otrher flour.
When the first flour has doubled knock it back and add it to the second flour along with the melted butter and the egg.
Beat these together well with a wooden spoon until you get a sticky but manageable dough. Knead this in the bowl for 3 to 4 mts.
Move it on to a large board or floured counter.
Make the dough into a large round pillow and then divide into 4 even quarters. Do the same again with each quarter and you will have 16 buns.
Make these into nice round bun shapes and place , well apart, on a well buttered baking tray.Paint each one with a little egg wash. Cut the puff pastry into narrow strips and put a cross of these strips on each bun. Paint each cross with the egg wash.
Leave these to rise, again in a warm place, for about an hour.

Heat the oven to 220C, 425F, Gas 7 and when the buns have risen cook them at this temperature for 15 mts.

These are traditionally eaten hot with some butter.
(They freeze and reheat well)



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef