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Organic Hot Cross Buns - Eco Easter

Contributed By: Tim | See all of Tim's recipes
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Active Time:  15 Minutes
Total Time:  15 Minutes
  12 buns
Easter is all about the good things in life - chocolate, egg hunts, adorable newborn farm animals and, of course, hot cross buns. So to get you in the Easter mood, here is an simple recipe for your own organic hot cross buns.
RECIPE INGREDIENTS
For the buns:
625g/1.3lb organic strong white flour, plus extra for dusting
1 tsp natural salt
2 tsp ground mixed spice
45g/ 1.5 oz unsalted butter, cut into cubes, plus extra for greasing
85g/3oz natural sugar
1 lemon, zest only
1½ tsp fast-action yeast
1 free-range egg
275ml/10fl oz tepid milk
125g/4oz organic mixed dried fruit
For the glaze:
2 tbsp organic plain flour
Vegetable oil, for greasing
1 tbsp fairtrade golden syrup, gently heated, for glazing
DIRECTIONS
To start off sieve the flour, salt and ground mixed spice into


a large mixing bowl, then rub in the butter using your fingertips.


Make a little hole in the centre of the mixture for


the sugar, lemon zest and yeast.


In a separate bowl,


beat the egg and add it to the flour mix along with the


tepid milk. Mix them all together to form a soft, pliable


dough.


Place the dough onto a lightly floured work surface


and carefully add in your mixed dried fruit. Knead lightly


for 5 minutes, or until it starts to feel smooth and elastic.


Grease


a large, warm mixing bowl with butter. Shape


your dough into a ball and put it into your buttery bowl,


then cover with a clean tea towel and leave it in a warm


place for one hour to prove. Somewhere like an airing cupboard


is a good place for this.


After an hour take it out


and put it back onto a lightly floured work surface and knock


back the dough. Make it ball-shaped again and put it back


in the bowl. Recover with the tea towel and let it sit for


a further 30 minutes to rise. We recommend you use this time


to drink a cup of tea and make a Love List!


Place your


dough onto a lightly floured work surface and split it into


12 equal pieces. Roll each piece into a ball then flatten


slightly into a bun shape using the palms of your hands.


Cover the buns once again with the tea towel and set aside


to rest for 5-10 minutes.


Grease up a baking tray with


butter and pop the buns onto the tray. Wrap the tray with


the buns on it loosely in recycled greaseproof baking paper,


then place inside a large polythene bag. Tie the end of the


bag tightly so that no air can get in and leave it once


again in a warm place for 40 minutes for the buns to rise again.


This is the last rest so make the most of it.


While


the buns are rising, turn your oven on to 240C/475F/Gas


8 and then get cracking with the topping.


This bit is


easy. Just mix the plain flour with 2 tablespoons of cold


water until you get a smooth paste. Then, when the buns have


risen, remove the polythene bag and the greaseproof paper.


Spoon the flour mixture into a piping bag and pipe a cross


on each bun for that classic hot cross bun look.


Put


the crossed buns in the oven and bake for 8-12 minutes, or


until pale golden-brown. As soon as you remove the buns from


the oven, brush them with the hot golden syrup, then set


aside to cool on a wire rack.


Then it's time to rest again.


But this time with a home cooked organic hot cross bun. Delicious. Happy Easter!


Date Added: 03/22/2013
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