Steps to Make Jamie Oliver Hot cross buns

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, hot cross buns. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

To make crosses: mix together confectioners' sugar, vanilla, and milk. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll. Remove from heat and sprinkle the yeast and a pinch of. Easy Hot Cross Buns This soft dough is easily shaped, and makes tender, aromatic buns, ready for an icing cross on top.

Hot cross buns is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Hot cross buns is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have hot cross buns using 24 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Hot cross buns:

1. Prepare For the ferment:
2. Make ready 20 g (1 1/2 tbsp.) sugar
3. Make ready 10 g fresh or 1 ½ tsp fast action yeast
4. Make ready 280 g (1 1/4 cup) warm milk
5. Prepare 140 g (1 cup) wholemeal flour
6. Take For the dough:
7. Prepare 310 g (2 1/2 cup) strong white flour
8. Make ready 7 g (2 tsp) mixed spice
9. Get 3 g (1 tsp) cinnamon
10. Take 50 g (3 1/2 tbsp.) butter, softened
11. Take 35 g (2 tbsp.) sugar
12. Prepare 1 medium egg (50g)
13. Prepare 5 g (3/4 tsp) salt
14. Make ready 180 g (6 oz.) sultanas
15. Take 80 g (3 oz.) raisins
16. Get 40 g (3 tbsp.) white rum (or fruit juice, or water)
17. Take For the crossing mix:
18. Make ready 50 g (4 tbsp.) plain flour
19. Take 1 g (1/2 tsp) baking powder
20. Make ready 5 g (1 tsp) vegetable oil
21. Make ready 50 g (1/4 cup) water
22. Make ready For the glaze:
23. Make ready 50 g (1/4 cup) honey
24. Get 25 g (3 tbsp.) double cream

There's so much legend and lore behind Hot Cross Buns, which date back to the old country. English folklore said that Hot Cross Buns baked on Good Friday would never spoil throughout the following year. In a medium bowl, combine milk, yeast, and a pinch of sugar. Whisk butter, egg yolk and vanilla into the yeast mixture.

Steps to make Hot cross buns:

1. Prepare the raisins well in advance, best to leave them to soak for a few hours or even overnight. Put the raisins and sultanas in a ziplock bag, warm the rum or juice (on the hob or in a microwave) until almost boiling and pour over the fruit. Squash it around in the bag so that the fruit is well covered in the liquid, zip up the bag and leave for the moisture to be absorbed.
2. Prepare the ferment by dissolving the yeast in the warm milk and mixing it well with the flour and sugar. Leave to rise and bubble up for about an hour.
3. Add the dough ingredients to the ferment and knead or mix in a standing mixer with the dough hook attachment until the dough is smooth, elastic and bounces of the sides of the bowl or stops sticking to your hands. Let it rest for 10 minutes.
4. Drain the fruit – there will be next to none liquid left - and then knead it in very gently, taking care not to break up the raisins. If using the standing mixer, mix the fruit in on the lowest speed and finish off by kneading it in with your hands. The huge amount of fruit makes for delicious buns but it’s difficult to distribute it evenly – so invariably you’ll end up with some buns more fruited than others.
5. Leave the dough to prove in a warm place until doubled in size – at least an hour.
6. Turn it out onto lightly floured surface, trying not to de-gas it too much.
7. Divide the dough into 16 even pieces (they will weigh about 75g each if you want to be that precise), mold the pieces into tight balls and place on baking trays lined with parchment, spaced about 5cm apart.
8. Place the trays in large plastic bags, inflate each by blowing into it and quickly tying the ends and leave to rise for about an hour, until the buns are almost touching each other.
9. Preheat the oven to 180C/350F/gas 4.
10. Make the crossing mix – beat all the ingredients together in a bowl with a spoon. Transfer it into a piping bag (if you haven’t got one, spoon the mix into a plastic bag and cut off a corner) and pipe crosses on the buns, using your finger to stop the flow of the mix after each line.
11. Immediately put the trays in the oven and bake for 15-18 minutes until well browned – except for the crosses.
12. Transfer to a wire rack on the parchment – it will make glazing them easier if they are still slightly stuck to the parchment and not dancing around while you brush the glaze on.
13. Heat up the honey until almost starting to boil and stir in the double cream. Brush the glaze on the buns – still warm or slightly cooled down, it doesn’t matter – and leave to cool completely or be snatched to tuck into while still warm.

In a medium bowl, combine milk, yeast, and a pinch of sugar. Whisk butter, egg yolk and vanilla into the yeast mixture. Hot cross buns are a rather old English tradition, dating back to the Saxons who marked buns with a cross in honor of the goddess Eostre, the goddess of light, whose day of celebration eventually became Easter. Hot Cross Buns are sweet rolls, lightly spiced with cinnamon and nutmeg and studded with tangy craisins or raisins. Hot Cross Buns is special for a different reason (although we hope to also have some of the aforementioned positive qualities, as well!).

So that is going to wrap it up for this exceptional food hot cross buns recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!