1 1/2 cups of full cream milk
2 tsp of dried yeast
1/4 cup caster sugar
60g butter, melted and cooled slightly
1 egg lightly whisked
4 1/2 cups of bread/pizza flour (see photo below) plus extra flour for dusting and kneading
1 tsp salt
3/4 tsp cinnamon
3/4 tsp allspice
1/4 tsp ginger
1/4 tsp nutmeg
1 1/2 cups currants
Flour paste (for crosses)
50g plain flour (just the regular kind)
1/4 cup room temp water
2 TB apricot jam
Add the milk, yeast and sugar in a small bowl.
|Heart Measuring Spoons|
My son loved his 'pink' measuring spoons from Sweet Little Birdy!
|Heart Measuring Cups|
Mix and then place in a warm spot for 15 mins until frothy (hope you can see it looking frothy in the photo below)
|Mini Mixing Bowl|
While you are waiting for this to happen, sift the flour (yes I hate sifting too but if you want soft buns, I recommend this step) in a bowl with the salt and all the spices. I confess, I like to take shortcuts when I can, so as you can see from this pic, I put this step in a Sunbeam mixing bowl (or fancier versions like Kenwood or Kitchen aide if you are so lucky to own one... sigh..).
Now check your yeast mixture, if it's frothy, add the melted butter and whisked egg to your mixture.
Then make a well in your flour bowl and pour the smaller bowl (wet ingredients) into it.
Put your dough hooks on and wiz it up in your mixmaster for 2-3 minutes or until combined - this will make a very wet mixture (don't worry, it will come together). If you don't have a mix master with dough hooks, you will need to knead this for about 5 minutes until it comes together.
Then take your very wet mixture and place on a heavily floured bench and add the currants. Knead again until smooth and elastic (usually a few more minutes - but longer if you didn't use a mix master in the previous step).
|Vintage Cookie Cutters|
That's a camera posed photo - I kneaded it... my son was oh so very gentle when kneading it...bless!
Now place your dough in an oiled bowl (I sprayed our bowls with a vegetable spray). My son thought he was very special because he had his very own Sweet Little Birdy bowl with his dough it in. Cover with a damp tea towel and leave it to rest in a warm spot for about 1-2 hours or until doubled in size. We did this step then headed out for the morning.
How I love baking bread!!
Then punch down your dough and knead again until smooth then divide it into as many pieces as you want and put them in a greased tin. As you can see below, I prefer small kid-size ones for little mouths. This mixture should give you about 15 adult sized hot cross buns. Cover again with a damp tea towel and leave it to rise for about 15-30mins or until they have increased in size. I confess that when I did this step, I was on the phone and forgot to take a photo. Here's what they looked like after resting for 15 mins... the buns weren't originally touching, and now they are.
Now for some notes.... if you like a bit of rind in your mix, feel free to add 1/4 cup of orange peel or the rind of 1 orange when you knead in your currants. (My taste testers all balked at version 2 which had orange peel in it). I like my buns with a good amount of spice in it so feel free to increase or decrease the spice mix according to your taste. And yes, if you have a bread maker, throw all the ingredients in and follow your bread maker instructions (in your manual) for a much easier and quicker process. Lastly these buns are best eaten within 2-3 days, I would freeze any that you are not going to finish in that time. We didn't have any left at our place to freeze....
|Square Cake Stand|
Sweet Little Birdy has the cutest cake stands, this is one of my favourites which I thought looked really pretty with the Easter Buns on it.
Yours in blogging
PS: This receipe is a combination of receipes that we trialled from Taste.com, Martha Stewart and Gourmet Food Travellor - I am thankful for their inspiration.