* Exported from MasterCook *
Hot Cross Buns
Recipe By :RUTH ISABEL ROSS
Serving Size : 0 Preparation Time :0:00
Categories : yeast breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
450 grams strong white (bread) flour -- (1 lb/4 cups)
1 tsp salt -- (1-1/4 US tsp)
1 tsp mixed spice -- (1-1/4 US tsp)
50 grams butter -- (2 oz/1/2 stick)
50 grams currants -- (2 oz/1/2 cup) or sultanas* see note
25 grams fresh yeast -- (1 oz/2 US tbsp)
50 grams sugar -- (2 oz/2 US tbsp)
280 ml milk -- (1/2 pint/1-1/4 cups)
Mix the flour, salt and mixed spice in a warmed bowl. Rub in the butter and add
the dried fruit.
Warm the yeast, sugar and milk. Keep at blood heat for 10 minutes, then mix
with flour mixture to form a dough. Knead for 10 minutes or until dough is
flexible. Put it back in bowl. Cover with a clean, damp cloth until it doubles
its size - about 1 hour.
Put onto a floured board and knead lightly. Divide into bun shapes, tucking
sides under to avoid spreading. Flatten, then mark deeply on the top with a
cross. Leave in a warm place for 20 minutes.
Bake at 200 C/400°F/gas 6 for 20 minutes. Brush over with a sugar-water glaze
while still warm.
Description:
"Children love these buns traditionally made for them on Good Friday."
Source:
"THE LITTLE IRISH BAKING BOOK"
S(mc formatted by):
"chef dave,"
Copyright:
"FIRST EDITION 1996 ISBN 0-312-14005-3"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 871 Calories; 50g Fat (50.2% calories
from fat); 12g Protein; 100g Carbohydrate; 3g Dietary Fiber; 149mg Cholesterol;
2691mg Sodium. Exchanges: 2 1/2 Fruit; 1 Non-Fat Milk; 10 Fat; 3 1/2 Other
Carbohydrates.
NOTES : *Sultanas are dried green grapes and are usually larger and juicier
than raisins.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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