Hot Cross Buns!

Easter Baker

A Traditional hot cross bun, for me, is all about the Pineapple glaze and the personalised dried fruit combination the Easter Baker comes up with. 

 I use to hate the fruity breads and opt for fruitless try-hards but i've now developed a deep respect for fruit-filled hot cross buns teaming with flavour and mourishness. Recently i've changed jobs and am now the soul bearer of goods for a cafe in my new coastal home. And its here that i've been pushed to cook more and more pastry items, which in a town that has the weather of the tropics makes proving bread an easy and quick task. 

Here are my delicious hot cross buns which are a perfect baking item for this easter long weekend!Go on be the Easter Baker!

MY HOT CROSS BUN RECIPE.

Bun.

20g dry yeast
80g caster sugar
250ml luke-warm milk

1 egg, beaten lightly

600g plain flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
160g sultanas
80g finely chopped mixed peel

80g Glace Ginger

100g butter, chopped to small cubes

80ml warm water, approximately

Flour Paste.
1/4 cup (35g) plain flour
2 teaspoons caster sugar
2 tablespoons cold water, approximately

Glaze.
1 cup caster sugar
1 tsp powdered gelatine
1 cup water

1/4 Pineapple Cut up with the skin on.

METHOD

1. Combine the yeast, flour, spices,fruit, peel, milk, eggs, salt and water into a large mixing bowl. Apply the hook attachment to a mixer and or knead for 5 minutes.When the dough has combined slowly add the butter piece by piece.Then knead for a further 5 minutes or until the dough becomes elastic. 

2. OIl a bowl for the dough and Cover it with plastic wrap to stand in a warm place for about one hour or until mixture is doubled in size.

3. Turn the dough onto a lightly floured surface. Divide the dough into 70-75g portions using scales then knead each portion into a ball by placing your hand over the dough and using a circular motion. Place the balls, almost touching, on a large greased oven tray. 

4. To make the flour paste combine the flour and sugar into a small bowl; gradually stir in enough water to make a smooth thick paste. Place the Flour Paste into a resealable plastic bag and snip a tiny piece off one corner then pipe crosses onto the buns.

5. Stand the trays of crossed buns in a warm place for about 20 minutes or until dough is almost doubled in size. Preheat the oven to 220°C (200°C fan-forced).

6. Meanwhile to make the glaze combine all ingredients in a small pot and stir over low heat until all contents are disolved, apart from the pineapple of course!.

5. Bake the buns for about 15 minutes or until buns sound hollow when tapped.

7. Transfer the buns to a wire rack and brush the tops with the Glaze.