Hot cross buns
Try this yummy Easter hot cross buns recipe.
by Sophie Legrand, Mindful Mum, 6th April 2012
I do like hot cross buns. However, I’m never entirely happy with eating industrial bakery from supermarkets; they’re generally made of white flour, fat and lots of sugar. Also all sorts of raising agents are involved in order to achieve the desired fluffiness.
So, I thought I would give this classic English bun a try. I mainly bake with whole wheat flour these days. It’s coarser and doesn’t raise as nicely so I tend to be generous with the yeast and add eggs and yogurt to help get moisture and softness. The result is a tasty, zesty, and wholesome bun.
- 200 gr. self-rising whole wheat flour
- 25 gr. ground flax seeds
- 25 gr. wheatgerm
- 50 gr. soft butter
- 2 eggs
- 2 packs dried yeast
- 4 tbsp. light brown sugar
- 1 tsp. ground ginger
- 1 tsp. cinnamon
- 2 tbsp. yoghurt
- 4 tbsp. warm milk
- 75 sultanas
- 1 orange zest
- 1 organic unwaxed lemon zest
- Mix the milk and the yeast together.
- Pour all the rest of the ingredients in a big bowl, work it until the butter is fully absorbed. Add the yeast.
- Sprinkle a handful of flour on your work surface. Knead for 5 minutes.
- Lay in a bowl, cover with a clean cloth. Let it raise for 2 hours.
- Pre-heat the oven to 220c.
- Break the dough into 6. Make balls and then shape into buns.
- Oil your oven tray. Put the buns on it and let them rest for 10 minutes.
- Bake in the oven for 15 minutes.