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1 min read

All Purpose Premium Grade Type 550 baking easter recipe sweet

HOT CROSS BUNS!
Very English!
INGREDIENTS
500g Strong White Premium Flour Type 750
300ml whole milk
50g soft butter
1 tsp salt
75g caster sugar
1 tbsp sunflower oil
7g easy dried active yeast [sachet]
1 egg – lightly beaten
75g sultanas
50g mixed peel
Zest 1 orange
1 tsp cinnamon
Decoration
75g Plain White [all purpose] Flour Type 550
3 tsp apricot jam
METHOD
Bring the milk to the boil, take off the heat and add the butter.
Leave to cool.
Add flour, salt, making a well for the yeast in a bowl.
Pour over the warm milk/butter mixture adding 1 beaten egg.
Mix together until a sticky dough.
Knead out the dough for 5 minutes until smooth and elastic.
Lightly oil a bowl, add the dough covering it with cling film.
Leave this in a warm place for 1 hour.
When this has risen nicely, take out and divide into 14 even pieces.
Lightly dust with flour and arrange on a baking tray in a row of pairs.
Cover all again and set to prove for a further 1 hour.
BAKE
Pre-heat the oven to 220degC/200degC fan/gas 4
Mix 75g of plain flour with a few tablespoons of water to make a thick paste.
Put this paste into a piping bag and line each bun with a cross.
Bake for 20 minutes until golden.
Whilst the buns are still warm glaze with apricot jam.


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