Friday, April 1, 2011

Wholemeal Cranberry Hot Cross Buns

Wholemeal Cranberry Hot Cross Buns

500g wholemeal organic strong flour
2 tsp active dried yeast
330ml warm water
1 tbsp fine salt
1 tbsp brown sugar
1 tbsp honey
1 tsp cinnamon
1/2 tsp nutmeg

1/4 cup sultanas soaked in boiling water 10 minutes
1/4 cup cranberries soaked in boiling water 10 minutes
1/4 cup plain white flour
1 egg beaten.

1. Mix all ingredients (except the cranberries, sultanas and white flour) in a bowl or mixer.
I used my new KitchenAid with the dough-hook to knead the dough for two 10 minute periods, resting the dough for 5 minutes in between. Knead in the sultanas and cranberries. Cover the dough with plastic or a lid and place in a warm location for approx 1 hour till doubled in size.

2. Turn out and separate into parts. Fold each part in half lengthways and then again widthways and form into a ball. Place on a floured board against each other.

3.Mix the white flour with enough water to make a paste like toothpaste. Place in a piping bag or plastic bag with the end cut off. First, brush the buns with beaten egg. Pipe crosses across the buns. Sprinkle with cinnamon. Cover with plastic bag with a cup of boiling water inside to create warmth and humidity. Let rise till doubled in size and tillt hey spring back when lightly poked. Preheat oven to 220 degrees C halfway.

4. Slide onto pizza stone in preheated oven and put some boiling water in an oven dish on a l ower ack to create steam. Bake for approx 25 minutes till brown and sounding hollow when tapped beneath. They wont sound as hoolow as normal loaves as they are denser.

Leave to rest till cool. This is an important part of the process - dont eat right away as they will still be doughey. Reheat 5 minutes in 180 d C  oven for hot buns when ready to eat.

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