Step 9 Serve the buns warm, at room temperature or split and toasted with the orange butter.If not serving immediately, cover and chill until needed. Step 8 For the spiced orange butter, in a medium bowl using a handheld electric whisk, beat the butter, orange zest, juice and nutmeg until light and fluffy.Bubble until syrupy then brush over the warm buns. The song has a Roud Folk Song Index number of 13029. It refers to the spiced English confection known as a hot cross bun, which is associated with the end of Lent and is eaten on Good Friday in various countries. In a small pan heat the orange juice and sugar, stirring until the sugar dissolves. Hot Cross Buns was an English street cry, later perpetuated as a nursery rhyme and an aid in musical education. Bake for 15-17min, or until risen and lightly golden. Scrape into a small piping bag and snip a roughly 5mm opening. For the decoration, in a small bowl, mix remaining 50g flour with just enough cold water to make a thick paste. Step 6 Preheat oven to 200☌ (180☌ fan) mark 6.Cover with greased clingfilm (oil-side down) and leave to rise in a warm place for 30min, or until visibly risen. Arrange on the lined sheet, spacing apart. Step 5 Divide dough into 12 equal pieces (weigh for best results) and shape into neat balls.Lightly flour a work surface and knead the raisins and chocolate into the dough as best as you can (see GH TIP). De hot cross bun lijkt een beetje op een krentenbol, maar dan in dit geval met lekker veel cranberry’s. Step 4 When the dough is ready, drain the raisins and line a large baking sheet with baking parchment.Meanwhile in a small bowl mix the raisins and orange juice and set aside until needed. Ideally, keep the buns to a single layer in the air fryer. Place your hot cross buns in the air fryer basket and heat them for 2-3 minutes. Cut your hot cross buns in half and butter them if you want. Cover and leave to rise in a warm place for 1hr, or until doubled in size. Reheating hot cross buns in the air fryer Set your air fryer to 300☏ (150☌). Step 3 Return dough to a clean, greased bowl.Alternatively, mix in a large bowl with a wooden spoon, then knead on a lightly floured worksurface for 10min. Sieve flour, salt and mixed spice into a large mixing bowl, then rub in butter using fingertips until mixture resembles breadcrumbs. Add the milk mixture and mix on medium speed for 5-10min, or until dough is smooth and elastic. Mix in the yeast, sugar and a pinch of salt. Step 2 Sift 450g flour, the cocoa powder and spices into the bowl of a freestanding mixer fitted with a dough hook.Set aside for 10min, or until lukewarm, then whisk in the eggs. Remove from heat and stir in the butter until melted. Step 1 For the buns, in a small pan heat the milk until just steaming.Split in two and serve with butter.Īlternatively, brush each one with bun wash while still warm. Put raisins/currants in a heat proof medium-sized bowl and cover with boiling water. Soften raisins - While yeast is proofing, soften raisins or currants. Stir and allow yeast to activate and bloom for about 7-10 minutes, until mixture is foaming and bubbling. ![]() Preheat the oven to 220✬/425✯/Gas Mark 6.īake in the preheated oven for 5 minutes then reduce the heat to 200✬/400✯/Gas Mark 6 for a further 10 minutes or until golden. Add 1 tablespoon of sugar and 1 package of yeast (8 g). Fill into a paper piping bag and pipe a liquid cross on top of each bun. ![]() To make this, mix the flour, melted butter and water together to form a thick liquid. We tend to decorate with what we call a “liquid cross”. If using shortcrust, arrange a cross of pastry on each one. Divide the mixture into 14 balls, each weighing about 50g (2oz). "Knock back", by kneading for 3 or 4 minutes, rest for a few minutes. Cover the bowl and let the dough rise in a warm place until it doubles in size. Add the currants, sultanas and mixed peel and continue to knead until the dough is shiny. Make a well in the centre of the flour, add the yeast and most of the liquid and mix to a soft dough, adding a little more milk if necessary.Ĭover and leave to rest for 2 or 3 minutes then knead by hand or in a food processor until smooth. ![]() Put the flour into a bowl, rub in the butter, add the cinnamon, nutmeg, mixed spice, a pinch of salt and the remainder of the sugar. Dissolve the yeast with 1 tablespoon of the sugar in a little tepid milk.
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