Outlook Issue 14 Spring 2011
News and Views from St. Mary's Woodbridge
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Junior Outlook
Junior Outlook Hot Cross Buns Preparation time: 10 minutes, plus 2 hours rising Cooking time: 20 minutes Ingredients 5ml caster sugar; 300ml warm milk;15ml dried active yeast 450g strong plain flour;75g (Country Life English butter; 50g light brown sugar;10ml ground mixed spice; 5ml ground cinnamon;1 medium egg;150g luxury dried mixed fruit; 100g shortcrust pastry; 1 egg, beaten, to glaze; For the sugar glaze: 50g (2oz) caster sugar; 30ml (2tbsp) water. Instructions Place the warm milk in a jug and stir in the caster sugar. Sprinkle on the yeast and leave to stand for 10 minutes. Place the flour in a bowl, rub in the butter and stir in the sugar and spices. Whisk in the egg. Make a well in the flour, add the yeast mixture and mix to a soft dough. Knead the dough on a lightly floured surface for 5 minutes until smooth and pliable. Place the dough in a bowl and cover with oiled cling film. Leave in a warm place for 1- 1¼ hours until doubled in size. Mix in the dried mixed fruit, then knead on a lightly floured board for 5 minutes or until smooth. Divide the dough into 12 equal pieces, knead each into a ball and place apart on a greased baking tray. Flatten them slightly, brush with egg wash, then roll out the pastry and cut into narrow strips. Use to make a cross on top of each bun. Cover with cling film and leave to rise in a warm place for 45-60 minutes until doubled in size. Preheat the oven 200ºC, gas mark 6, bake for 18-20 minutes, until risen and golden. Place the sugar in a small pan with the water. Heat gently to dissolve the sugar, then boil rapidly for 2 minutes. Brush the hot syrup over the buns, then cool on a wire rack. Delicious served toasted spread with butter.