Organic Shop in Christchurch

Hot Cross Buns

1 heaped tsp active dried yeast
¼ cup warm water* and ½ cup warm milk* (* or ¾ cup warm skim milk)
2 tbsp raw sugar
2 tbsp softened butter or margarine
1 tsp vanilla
½ tsp salt
2 tsp ground nutmeg, 3tsp cinnamon, 2 tsp ginger
2 eggs
½ cup dried currents and raisins
3 ½ cups flour (whole meal / white / Dinkel - mix)
2 Tbsp water
1 egg yolk

In a large mixing bowl, dissolve the yeast in the warm water. Add the warm milk, sugar, butter, vanilla, salt, nutmeg, cinnamon and 1 ½ cups of the flour (+ baking flour for gluten free buns). Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and enough flour to make a soft dough. Knead until smooth and elastic, about 6 to 8 minutes. Cover with a damp towel and let rise in a warm place until doubled in size (about 1 hour). Punch the dough down and shape into 12 - 15 balls. Place on baking paper on baking tray. Cover and let rise until doubled (about 30 minutes). Using a sharp knife cut a cross on the top of each roll. Beat the water and egg yolk together and brush over rolls. Bake at 190 C for 12 to 15 minutes. When rolls are baked, cool on wire racks. Optional: drizzle an icing over the top of each roll following the lines of the cut cross.

For gluten free buns use:
instead of 3 ½ cups flour, use 2 cups rice flour or quinoa flour + 1 ½ cups buckwheat flour or corn flour + 1 tsp baking powder

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Piko Wholefoods 229 Kilmore Street Christchurch - phone: (03) 366 8116 . email: -

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