Description
A traditional sweet bun spiced with cinnamon and filled with candied fruit, typically enjoyed during Easter.
Ingrédients
L'échelle
- 500g strong white flour
- 75g caster sugar
- 10g salt
- 10g mixed spice powder
- 10g instant yeast
- 300ml milk, warmed
- 50g unsalted butter, melted
- 1 large egg
- 150g mixed candied fruit
- 75g currants
- for the cross: 75g plain flour and water
- for the glaze: 75g apricot jam
Instructions
- In a large bowl, mix the flour, sugar, salt, and mixed spice.
- In another bowl, combine warm milk, melted butter, and egg.
- Add the yeast mixture to the dry ingredients and mix well.
- Knead the dough for 10 minutes until smooth.
- Incorporate the candied fruit and currants.
- Let the dough rise in a warm place for 1-2 hours until doubled in size.
- Shape the dough into buns and place on a baking tray.
- Let the buns rise again for 30 minutes.
- Preheat the oven to 220°C (428°F).
- Mix flour and water to make a paste for the cross, pipe it onto the buns.
- Bake for 20 minutes until golden brown.
- Brush with warmed apricot jam for glaze.
Notes
- Use fresh yeast for best results.
- Adjust the amount of candied fruit to your taste.
- Store in an airtight container for freshness.
- Temps De Préparation: 30 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Baked Goods
- Méthode: Baking
- Cuisine: British
La Nutrition
- Taille D'Une Portion: 1 bun
- Calories: 200
- Sucre: 10g
- De Sodium: 150mg
- La graisse: 5g
- Graisses Saturées: 2g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 35g
- La fibre: 2g
- La protéine: 5g
- Le taux de cholestérol: 20mg
Mots-clés: hot cross buns, candied fruit, Easter bread