Hot Cross Buns
|Published: 10th April 2009 23:30|
1 large free range egg
215ml water - warm
505g strong white flour
2tsp mixed spices
85g butter cubed
Zest of one large lemon
170g mixed dried fruit
1 tsp golden syrup
2tbsp icing sugar
1)Beat the egg and then add the warm water. Whisk the yeast, 1 tbsp of sugar and 55g of the flour into the water to create a smooth mixture.
2)Sieve the remaining flour, salt and spices in a large bowl. Rub in the cubed butter with your fingers and then create a well in the mixture.
3)Add the remaining sugar and the lemon zest and then the egg mixture. With your hands slowly mix everything together, ensuring there is now flour left around the sides of the bowl.
4)Once your have made your dough dust a work surface with flour. Place the dough on the surface and start to knead it lightly to create a smooth and elastic texture. Start to add the dried fruit, working into the dough slowly.
5)Place the dough on a plate and cover with a clean tea towel and leave somewhere warm for an hour.
6)After an hour place the dough ball back onto the floured work surface and divide it into 12 pieces, rolling each into a ball then flattening slightly. Cut a cross into the dough, going quite deep.
7)Place the buns onto a greased baking tray and loosely cover with grease proof paper and leave somewhere warm to rise for a further 30 minutes.
8)Preheat the oven to 220c/Gas Mark 7 while preparing the glazing.
9)Place buns in the over for 15 minutes, or until they are golden brown.
10)Mix the icing sugar with a tsp of cold water and stir to create a paste. Spoon the icing into the crosses and then heat the golden syrup over a low heat and brush the syrup over the top and allow to cool.