RECIPE: Looking for Hot Cross Buns - very light & yeasty

stinkydavisMarch 19, 2011

I can't find a recipe for Hot Cross Buns that suggests what I want, which is, very light & yeasty. I'd buy them in a store or bakery but bakeries are gone forever it seems and grocery stores that "bake" have sort of heavy things, more like scones. I have never been very good with yeast breads but a pro once told me that the yeasty taste which is missing so much these days comes from not enough yeast and not enough rising time. Every spring, Lent, I think of giving it another whack if only I had a recipe.

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Here is one that says they are light, link below

Here is a link that might be useful: hot cross buns

    Bookmark   March 19, 2011 at 7:55PM
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I've made these every year (usually 6-8 dozen) for the past 35 years or so- they are very light and yeasty. They are very popular with family and friends and the only kind DH will eat any more :-)

Hot Cross Buns

450g/1 lb flour
2 sachets/3 tsp instant yeast
1 tsp caster/superfine sugar
300ml/10 fl oz milk
1/2 tsp cinnamon
1/2 tsp mixed spice/pumpkin pie spice
1 tsp salt
50g/2 oz (by weight) caster sugar
100g/4oz (by weight) currants
25g/1 oz (by weight) mixed peel
50g/2 oz/1/2 stick melted butter
1 beaten egg

Mix yeast, 100g/4 oz flour and 1 tsp sugar in a bowl. Warm milk to blood heat, add to mixture and leave half an hour or until frothy. Sift remaining flour with salt, spices and sugar. Pour butter and egg into batter, mix well, then add spiced flour and fruit. Knead 10 minutes, leave to rise, punch down, knead lightly and divide into 12. Roll each piece into a bun and place close to each other on a greased sheet to rise. Make a flour and water paste and place a cross on each bun. Bake at 190C/375F 20-25 minutes. Glaze hot buns with 25g/1 oz sugar dissolved in 3 tablespoons water. Brush glaze on hot buns with a pastry brush.

    Bookmark   March 22, 2011 at 2:57AM
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