Hawksy's favorite hot cross buns
How about this year having a crack at baking your own? To help renowned Invercargill chef Graham Hawkes has shared his recipe to help you whip up his favorite hot cross buns.
Easter is nearly here and for many, that means it is time for the annual hot cross bun feast.
How about this year having a crack at baking your own? Renowned Invercargill chef Graham Hawkes has shared his recipe to help you whip up his favorite hot cross buns.
Please Note: You will need a food thermometer and patience.
Ingredients…
70 grams olive oil based margarine
400 mls milk
½ cop sugar
1 tsp dried yeast
600 grams bread flour
½ tsp salt
1 tsp cinnamon
½ tsp mixed spice
½ tsp nutmeg
1 cup currants – or cranberries
1 cup sultanas
½ cup mixed peel
1 tsp bakers Blend (Windsor Street Pharmacy)
For the cross…
1Tbs flour
1 Tbs water
Mix to a smooth paste
For the glaze…
Wait until cooled and spread some apricot jam over the buns.
Method for the Buns…
Place the margarine and milk in a heat proof jug and microwave to 33 degrees. Mix in the sugar and sprinkle the yeast on top. Leave for 10 minutes for the yeast to start working.
Place the warm flour salt and spices into the mixing bowl and mix using the dough hook. add the warm milk mixture kept at 33 degrees. Do not overheat.
Add the fruit and continue to knead by mixing for at least 5 minutes. The dough should feel silky and not sticky. If sticky add further flour a little at a time – or dry ass a little warm milk.
Remove the dough from the mixture and place in a lightly greased clean bowl. cover with a clean cloth and leave in a draft-free warm place to rise until double the size.
Place the dough on a warm floured board. knock the dough back and divide the dough into 12 pieces. Roll each into a ball.
Place the balls of dough into a lightly greased low baking tray and cover with a clean cloth. Leave in a draft free place to rise until double the size.
Preheat your oven to 200 degrees
Once fully risen pipe the water/flour mixture over the top of the buns and place in the preheated oven. add a good handful of ice onto the base of the oven (this will help the buns rise) and bake for 12 to 15 minutes or golden brown on top and cooked through.
Remove from the oven and once cooled brush with the apricot jam glaze.