Recipe of Quick Hot Cross Buns EasterBake

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, hot cross buns easterbake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Hot Cross Buns EasterBake is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Hot Cross Buns EasterBake is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have hot cross buns easterbake using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Hot Cross Buns EasterBake:

1. Make ready 450 g (1 lb) strong white flour
2. Take 15 g (1/2 oz) dried yeast or 2 x 7g sachets fast acting yeast
3. Take 75 g (3 oz) butter, chilled and cubed
4. Prepare 100 g (31/2) oz caster sugar
5. Get 225 ml (8 fl oz) warm milk
6. Make ready 2 eggs, beaten
7. Make ready 150 g (6 oz) mixed fruit, (sultanas, currants and mixed peel)
8. Take 1/2 tsp ground cinnamon
9. Get 2 tsp mixed spice
10. Make ready 1/4 tsp grated nutmeg
11. Prepare 1/2 tsp salt
12. Prepare 1 pack ready rolled shortcrust pastry
13. Take Egg Wash
14. Prepare 2 tbsp milk mixed with 1 egg and 1 tsp caster sugar

Steps to make Hot Cross Buns EasterBake:

1. In a bowl, mix 1 tbsp of sugar with 60ml (2fl oz) of the warm milk and sprinkle in the yeast. Leave in a warm place for approximately 5 minutes until frothy before sifting the flour into a large mixing bowl.
2. Rub in the butter until crumbly before adding the mixed spice, cinnamon, sugar, salt and grated nutmeg. Mix well together.
3. Make a well in the centre of the dry ingredients and add the eggs, remaining milk and yeast mixture.
4. Mix well until all ingredients combined.
5. Knead for a couple of minutes until smooth. Add the mixed fruit and continue until the dough is shiny. You can use a food mixer with dough hook if you like.
6. Cover the bowl with clingfilm and leave in a warm place until doubled in size. This may take up to 1 1/2 hours. Knock back by kneading the dough for 5 minutes and place on a work surface covered with a clean tea towel and let rest for 5 minutes.
7. Unroll the shortcrust pastry and cut 5 mm (1/4 in) wide strips with a sharp knife.
8. Shape the dough into small balls of approximately 40g (1 1/2oz) and place 1cm apart onto a greased baking tray. Brush with the egg wash and mark the top of each bun with a cross using the strips of shortcrust pastry. Gently brush again with the egg wash. Leave to stand for 30-45 minutes until the balls have doubled in size.
9. Preheat the oven to 220 degrees C (425 F), Gas mark 7. Bake for 5 minutes before reducing the heat to 200 degrees C (400 F), Gas mark 6 and bake for a further 10 minutes or until the buns are golden brown. Remove from the oven and leave to cool on a wire rack before toasting and slathering with a knob of butter. Must be eaten warm with a cup of tea whilst thinking about hot sunny days and contemplating about how good life is…

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