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Hot Cross Buns
(no breadmaker required)
I’ve been experimenting and have come up with the following - it may need a
little refining yet but it's pretty good and you might like to have a play
with it. The buns do need to be made in muffin tins so they tend to look
like Easter muffins, but they taste like proper yeast buns! No crosses
either, but you might like to ice them on once they're cold - 2 1/2 tsp dried active yeast
- 500ml warm water (about 38 - 41 C)
- 3tbsp sugar
- 3 tbsp cooking oil
- 1 tsp cider vinegar
- 3 eggs
- 575g Gluten Free Goodies bread mix
- 1 1/2 tbsp mixed spice (yes, tablespoons)
- 1 cup dried fruit (I used 1/2 cup sultanas, 1/4 cup currants and 1/4 cup mixed peel but whatever you like should be fine)
Mix the yeast into the warm water and leave to stand for 10 minutes in a
warm place to activate. I found on top of our gas heater worked very well,
but obviously a hot water cupboard or similar would be ideal.
To the yeast mix add the 3tbsp sugar, 3 tbsp oil, eggs, cider vinegar and 1
cup of the bread mix. Using an electric mixer, blend these on low power for
about 30 seconds then change to medium and mix for another two minutes.
Add the remaining flour, mixed spice and fruit and mix well with a spoon
(too thick for an electric mixer to cope with!) Cover loosely with gladwrap
or a teatowel and stand in a warm place until doubled in size (about 40 to
50 minutes).
Stir down by beating with a spoon for about 20 to 30 stirs. Place in oiled
muffin tins (it will neatly make two trays - ie 24 - of standard muffin
sized buns). Do not fill more than about half full. Again place in a warm
spot to roughly double in size. This is quite quick because of the small
size of the individual buns and will probably only take 15 to 20 minutes.
You don't need to bother trying to cover them this time round - fortunately,
because it's nearly impossible anyway!
Bake at 190 to 200C (fan bake if possible) until lightly browned. Brush the
tops lightly with melted butter when you remove them from the oven. Allow a
few minutes to cool in the tin then remove to a wire rack to cool further.
Eat warm if possible, and freeze the rest. They thaw beautifully in the
microwave (about 30 seconds on high in a Sharp 1200W microwave) and also
toast very nicely.
Hope this behaves well for you. I am still fiddling with the precise amount
of liquid - they worked well with the quantity given but tended to be flat
on top. I find the texture good, but some people might prefer a slightly
less wet mix so that they rise more in the middle.
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