Hot Cross Buns
I am down with gastric flu.. I was all good in the morning till hb went out for his friday prayer.. My tummy hurt so badly... i was vomiting non stop.. i think the last time i had gastric flu was like 4yrs ago?? arghhhh.. the good news is.. I am now feeling a little bit better.. i cant stand straight cos my tummy still hurts.. Sonia has a temperature too.. so am keeping a close watch over my little one...sigh..
Hairi on the other hand is in Penang right now with his band group.. They were invited to perform somewhere.. i cant recall... not bad ey... all these years (6yrs to be exact) we sent him for guitar lessons paid off :o)).. well good luck guys and behave in other people's country!
Anyway we didnt do much today... I woke up very early to bake for hb hot cross buns.. last night he was telling me stories abt how he used to celebrate easter and that hot cross buns is a must in his household... I figure i am gonna surprise him(yes yes after all these years) by baking him not one but lots of hot cross buns lol
Got online... google a recipe... didnt know which one to choose.. was contemplating if i shud just use Alex Goh's recipe.. decided to get online again.. saw on LG's blog the recipe that she uses... dumped ingredients in my BM.. let it do its job... 2hrs later, my hb was sitting happily munching on his fav buns with a cup of coffee..
2 x 8g sachets dried yeast
1 1/4 cups (310ml) milk, warmed
1/4 cup (60g) caster sugar
4 cups (600g) plain flour (i used bread flour)
1 tsp ground cinnamon
1 tsp ground mixed spice
1 tsp salt
1 cup sultanas
1 cup dried cranberries (i used mix fruits)
1 tsp bread softener (I added)
1/3 cup (50g) self-raising flour
1/4c (60ml) of water
apricot jam, warmed and sieved, for brushing
Whisk yeast, milk and caster sugar until the sugar dissolves. Set aside for 10 minutes.
Sift plain flour with cinnamon, mixed spice and salt into a large bowl. Use your fingertips to rub in butter.
Stir in sultanas, cranberries (craisins), eggs and yeast mixture.
Turn dough onto floured surface. Knead 5 mins. Put in large greased bowl. Cover. Leave in warm spot 3/4 hour. Punch down.
Knead until smooth. Shape into 12 balls. (i weigh 50g each and gets 30 balls) Put into 30cm x 20cm greased baking tray. Set aside 1/4 hour.
Preheat oven to 200°C.
Combine self-raising flour and 1/4 cup (60ml) water.
Pipe crosses onto the buns.
Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 15 minutes.
Brush buns while warm with jam. (i used melted butter)
Note: For topping i used 50g of flour with 1tbsp of oil, mix it first and add 60ml of water.. stir till pouring consistency.
Source: LG and Taste.com