Monday, 26 March 2018

Hot Cross Buns

Hot Cross Buns
2 cups all purpose Flour
2 cups self raising flour
2 tsp ginger powder
1 tsp Salt
1/2 cup Brown sugar
1 x 10g sachet dried yeast
4 tbs Butter, softened
1/2 cup warm water
1 cup warm milk
2 tsp vanilla essence
1 extra large egg
1/4 cup brown sugar
2 tbs cinnamon powder
+- 1 cup raisins / choc chips
1/4 Self-raising Flour
1/4 cup water
2 tbs hot water + 2 tbs maple syrup mixed together
Mix flour, spice, yeast, sugar and salt in a large bowl. Rub in butter, until mixture resembles breadcrumbs. Make a well in centre. Add water, milk, vanilla essence & lightly beaten egg. Stir gradually to incorporate flour to make a soft dough. Add extra flour if dough is too wet. Turn dough onto a lightly floured surface and knead until smooth and elastic. Shape into a ball, lightly rub with oil and place in a clean, greased bowl. Cover bowl with plastic wrap and a cloth. Leave in a warm place for +-1 hour or until dough has doubled in size. Turn dough onto a lightly floured surface and gently pat out to form a rectangle. Sprinkle with cinnamon sugar and raisins. Fold dough over to enclose the filling, press out gently and repeat the cinnamon sugar and raisin process twice. Roll dough into a sausage, break into 20 pieces, roll into balls and place close together in a greased oven tray. Cover with plastic wrap and cloth. Leave to rise in a warm place for 20-30 minutes. Combine self raising flour and water in a bowl until smooth. Spoon into a piping or Ziploc bag, snip end and pipe a cross on each bun. Bake in a preheated oven @ 200°C for +-15 minutes or until golden. Mix water and maple syrup together, brush buns with glaze, switch oven off and place the tray on the opened oven door until glaze is dry. Eat hot with a generous spread of butter.
(Sylvia Phillips - District Six Cape Town Recipes)

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