Hot cross buns
If you want to add more lacto ovo vegetarian recipes to your recipe box, Hot cross buns might be a recipe you should try. For 39 cents per serving, you get a hor d'oeuvre that serves 15. One portion of this dish contains roughly 5g of protein, 5g of fat, and a total of 233 calories. This recipe from BBC Good Food has 1147 fans. A mixture of mixed peel, egg, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Easter. From preparation to the plate, this recipe takes about 50 minutes. Overall, this recipe earns a not so super spoonacular score of 30%. If you like this recipe, take a look at these similar recipes: Hot Cross Buns, Hot Cross Buns, and Hot Cross Buns.
Servings: 15
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
1 apple, peeled, cored and finely chopped
3 tbsp apricot jam
500g strong bread flour
50g butter
1 egg, beaten
300ml full-fat milk, plus 2 tbsp more
1 tsp ground cinnamon
50g mixed peel
zest 1 orange
1 tsp salt
75g caster sugar
75g sultanas
1 tbsp sunflower oil
7g sachet fast-action or easy-blend yeast
Equipment:
bowl
kitchen towels
oven
Cooking instruction summary:
Bring the milk to the boil, then remove from theheat and add the butter. Leave to cool until itreaches hand temperature. Put the flour, salt,sugar and yeast (see Tip, below) into a bowl.Make a well in the centre. Pour in the warm milkand butter mixture, then add the egg. Using awooden spoon, mix well, then bring everythingtogether with your hands until you have a stickydough.Tip on to a lightly floured surface and knead byholding the dough with one hand and stretchingit with the heal of the other hand, then folding itback on itself. Repeat for 5 mins until smoothand elastic. Put the dough in a lightly oiled bowl.Cover with oiled cling film and leave to rise in awarm place for 1 hr or until doubled in size anda finger pressed into it leaves a dent.With the dough still in the bowl, tip in thesultanas, mixed peel, orange zest, apple andcinnamon. Knead into the dough, making sureeverything is well distributed. Leave to risefor 1 hr more, or until doubled in size, againcovered by some well-oiled cling film to stopthe dough getting a crust.Divide the dough into 15 even pieces (about75g per piece – see Tip below). Roll each piece intoa smooth ball on a lightly floured work surface.Arrange the buns on one or two baking trayslined with parchment, leaving enough space forthe dough to expand. Cover (but don’t wrap)with more oiled cling film, or a clean tea towel,then set aside to prove for 1 hr more.Heat oven to 220C/200C fan/gas 7. Mix the flourwith about 5 tbsp water to make the paste forthe cross – add the water 1 tbsp at a time, soyou add just enough for a thick paste. Spooninto a piping bag with a small nozzle. Pipe aline along each row of buns, then repeat in theother direction to create crosses (see Tip below).Bake for 20 mins on the middle shelf of theoven, until golden brown.Gently heat the apricot jam to melt, then sieveto get rid of any chunks. While the jam is stillwarm, brush over the top of the warm bunsand leave to cool.
Step by step:
1. Bring the milk to the boil, then remove from theheat and add the butter. Leave to cool until itreaches hand temperature.
2. Put the flour, salt,sugar and yeast (see Tip, below) into a bowl.Make a well in the centre.
3. Pour in the warm milkand butter mixture, then add the egg. Using awooden spoon, mix well, then bring everythingtogether with your hands until you have a stickydough.Tip on to a lightly floured surface and knead byholding the dough with one hand and stretchingit with the heal of the other hand, then folding itback on itself. Repeat for 5 mins until smoothand elastic.
4. Put the dough in a lightly oiled bowl.Cover with oiled cling film and leave to rise in awarm place for 1 hr or until doubled in size anda finger pressed into it leaves a dent.With the dough still in the bowl, tip in thesultanas, mixed peel, orange zest, apple andcinnamon. Knead into the dough, making sureeverything is well distributed. Leave to risefor 1 hr more, or until doubled in size, againcovered by some well-oiled cling film to stopthe dough getting a crust.Divide the dough into 15 even pieces (about75g per piece – see Tip below).
5. Roll each piece intoa smooth ball on a lightly floured work surface.Arrange the buns on one or two baking trayslined with parchment, leaving enough space forthe dough to expand. Cover (but don’t wrap)with more oiled cling film, or a clean tea towel,then set aside to prove for 1 hr more.
6. Heat oven to 220C/200C fan/gas
7. Mix the flourwith about 5 tbsp water to make the paste forthe cross – add the water 1 tbsp at a time, soyou add just enough for a thick paste. Spooninto a piping bag with a small nozzle. Pipe aline along each row of buns, then repeat in theother direction to create crosses (see Tip below).
8. Bake for 20 mins on the middle shelf of theoven, until golden brown.Gently heat the apricot jam to melt, then sieveto get rid of any chunks. While the jam is stillwarm, brush over the top of the warm bunsand leave to cool.
Nutrition Information:
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