[Trillium]

Does anyone have a good recipe for hot cross buns? I don't really need the cross part nor dried/glace fruits. We just prefer raisins and spices.

[mumofstig]

Try this 1
500g white bread flour
1/2 tspn salt
1 1/2 tspn cinnamon
1/4      "     nutmeg
pinch ginger                                                       Glaze
pinch cloves
50 g margarine                                                    1 tablespn sugar }   boil together and
50gm caster sugar                                               1  "             milk    }  brush on hot buns
100 g dried fruit of choice                                     1  "             water }
1 egg and milk to make up 150ml
25g fresh yeast OR
   2 tspn dried yeast
   1 tspn sugar
150ml warm water

Mix flour, salt and spice, rub in fat and stir in sugar and fruit.
Mix yeast sugar and water, add to the flour etc with beaten egg.
Mix well then knead thoroughly on floured surface.
Place in oiled bowl, cover and leave to rise until doubled in size.
Devide into 12 pieces shape and place on baking tray, allowing room to rise further.
Cover and leave until doubled in size.
Either cut crosses in top of buns or pipe on a flour and water paste cross.
Bake for 15 mins at 200C...400F
Glaze buns while hot

[Trillium]

Thanks MoS, I'll give it a go. The only recipe I had required some mashed potatoes which was just too much trouble considering how few buns I actually get from all my efforts.

[chrissie B]

I'm intrigued never heard of mashed potatoes in the hot cross bun recipe ??
Chrissie b

[mumofstig]

Me neither

[Aunt Sally]

I made these last year Trillium

http://chat.allotment-garden.org/index.php?topic=14841.msg187553#msg187553

[Trillium]

Yummmm, they look fab Aunty. When will you be handing them out??

The mashed potato recipe is from an old Garden Way Bread Book.

1/2 cup milk
1/2 cup butter
1/2 cup honey
3/4 cup mashed potatoes
1-1/2 tbsp dry yeast
1/2 cup warm water
1/2 tsp sugar
2 eggs
1-1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
5 cups, approx, unbleached white flour
2/3 cup raisins or currants

The first 4 ingredients are warmed in a pot to melt the butter, then cool. The rest of the ingredients are added as you normally would for yeast doughs.
The potatoes give more starch and flavour to the dough, but a nuisance if you forgot to save some from the previous night's supper.