HOT CROSS BUNS RECIPE | BBC GOOD FOOD
Follow master baker Paul Hollywood's ultimate step-by-step guide to creating perfectly decorated fruit buns
Provided by Paul Hollywood
Categories Treat
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield Makes 15
Number Of Ingredients 15
Steps:
- Bring 300ml full-fat milk to the boil, then remove from the heat and add 50g butter. Leave to cool until it reaches hand temperature. Put 500g strong bread flour, 1 tsp salt, 75g caster sugar and 7g sachet fast-action or easy-blend yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add 1 beaten egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
- Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
- With the dough still in the bowl, tip in 75g sultanas, 50g mixed peel, zest of 1 orange, 1 finely chopped apple and 1 tsp ground cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
- Divide the dough into 15 even pieces (about 75g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the 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 75g plain flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
- Gently heat 3 tbsp apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.
Nutrition Facts : Calories 226 calories, FatContent 4 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.5 milligram of sodium
HOT CROSS BUNS RECIPE | BBC GOOD FOOD
Follow master baker Paul Hollywood's ultimate step-by-step guide to creating perfectly decorated fruit buns
Provided by Paul Hollywood
Categories Treat
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield Makes 15
Number Of Ingredients 15
Steps:
- Bring 300ml full-fat milk to the boil, then remove from the heat and add 50g butter. Leave to cool until it reaches hand temperature. Put 500g strong bread flour, 1 tsp salt, 75g caster sugar and 7g sachet fast-action or easy-blend yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add 1 beaten egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
- Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
- With the dough still in the bowl, tip in 75g sultanas, 50g mixed peel, zest of 1 orange, 1 finely chopped apple and 1 tsp ground cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
- Divide the dough into 15 even pieces (about 75g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the 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 75g plain flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
- Gently heat 3 tbsp apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.
Nutrition Facts : Calories 226 calories, FatContent 4 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.5 milligram of sodium
More about "rainbow cuisine recipes"
HOT CROSS BUNS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Treat
Cuisine British
Calories 226 calories per serving
- Gently heat 3 tbsp apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.
10 BEST RAINBOW TROUT FISH RECIPES | YUMMLY
From yummly.com
RAINBOW COOKIES RECIPE | ALLRECIPES
From allrecipes.com
BAKED FRESH RAINBOW TROUT RECIPE | ALLRECIPES
From allrecipes.com
INDIAN FOOD RECIPES, INDIAN CUISINE, GOURMET FOOD, EASY C…
From khanakhazana.com
RAINBOW SALAD | HOW TO MAKE A HEALTHY EVERYDAY SUPERFOOD SAL…
From runningonrealfood.com
BAKED RAINBOW TROUT RECIPE (EASY IN 15 MIN!) | WHOLESOME Y…
From wholesomeyum.com
SOUTH AFRICAN CUISINE - WIKIPEDIA
From en.m.wikipedia.org
RAINBOW SHERBET PUNCH - MOMMY HATES COOKING
From mommyhatescooking.com
RAINBOW COOKIES - THE KITCHEN MAGPIE
From thekitchenmagpie.com
INDIAN FOOD RECIPES, INDIAN CUISINE, GOURMET FOOD, EASY C…
From khanakhazana.com
RAINBOW SALAD | HOW TO MAKE A HEALTHY EVERYDAY SUPERFOOD SAL…
From runningonrealfood.com
BAKED RAINBOW TROUT RECIPE (EASY IN 15 MIN!) | WHOLESOME Y…
From wholesomeyum.com
SOUTH AFRICAN CUISINE - WIKIPEDIA
From en.m.wikipedia.org
RAINBOW SHERBET PUNCH - MOMMY HATES COOKING
From mommyhatescooking.com
RAINBOW COOKIES - THE KITCHEN MAGPIE
From thekitchenmagpie.com
SERIOUSLY THE BEST TOFU SCRAMBLE - RAINBOW PLANT LIFE
From rainbowplantlife.com
50 EASY ASIAN RECIPES — BEST ASIAN FOOD IDEAS - DELISH
From delish.com
750 GUJARATI RECIPES | GUJARATI DISHES | GUJARAT FOOD RECIPES
From tarladalal.com
LAYERED RAINBOW JELLO RECIPE - I HEART NAPTIME
From iheartnaptime.net
EASY SWISS CHARD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
VEGAN DAL MAKHANI - RAINBOW PLANT LIFE
From rainbowplantlife.com
RECIPES | WHOLE FOODS MARKET
From wholefoodsmarket.com
RAINBOW SHERBET PUNCH - MOMMY HATES COOKING
From mommyhatescooking.com
RAINBOW COOKIES - THE KITCHEN MAGPIE
From thekitchenmagpie.com
SERIOUSLY THE BEST TOFU SCRAMBLE - RAINBOW PLANT LIFE
From rainbowplantlife.com
50 EASY ASIAN RECIPES — BEST ASIAN FOOD IDEAS - DELISH
From delish.com
750 GUJARATI RECIPES | GUJARATI DISHES | GUJARAT FOOD RECIPES
From tarladalal.com
LAYERED RAINBOW JELLO RECIPE - I HEART NAPTIME
From iheartnaptime.net
EASY SWISS CHARD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
VEGAN DAL MAKHANI - RAINBOW PLANT LIFE
From rainbowplantlife.com
RECIPES | WHOLE FOODS MARKET
From wholefoodsmarket.com
NESTLé RECIPES - GOOD FOOD, GOOD LIFE | OFFICIAL GOODNES™
From goodnes.com