Hot Cross Buns

spice mix:
6 black peppercorns
4 cardamon pods
a small piece of star anise (about a quarter of a star)

1/2 teaspoon ground coriander (seeds, not leaves)
1 teaspoon ground ginger
1 lb plain flour
2 oz muscavado sugar
2oz caster sugar
4 oz butter
about 1/2 a pint of milk, warmed
1 sachet bread yeast
1 eating apple, cut into small cubes (or replace with another pear)
1 eating pear, cut into small cubes
about 2 oz either of crystalised ginger, any other safe dried confection or fruit you can eat, nuts, fresh ginger or citrus rind
extra flour and water to form crosses
egg for glazing

1) grind your spice mix (peppercorns, cardamon pods, coriander seeds and star anise) in a pestle and mortar. Disgard the green cardamon pod shells after the seeds have been emptied.
2) mix the flour, sugars, spice mix, ground ginger, ground coriander and yeast together, then stir in the fruit
3) melt the butter and stir into the flour mix, then slowly add the warmed milk until a soft but kneedable dough is formed
4) using extra flour if necessary, gently kneed the dough for about 5 to 10 minutes or until it becomes pliable and springy
5) divide into 12 balls and press onto baking trays, leaving plenty of room between each
6) glaze the buns with beaten egg, then mix some extra flour and water together to form a white paste and use this to make crosses on the top of each bun
7) leave to rise in a warm place for about 45 minutes, then bake for about 15 minutes at 200 degrees, or until golden brown.

About Tiger

dreamer. writer. thinker. sometimes all three at once.
This entry was posted in Cakes and pastries, Lent & Easter and tagged , , , . Bookmark the permalink.

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