Hot Cross Saffron Buns - Happy Easter! скачать в хорошем качестве

Hot Cross Saffron Buns - Happy Easter!

Hot Cross Buns are a traditional Easter treat here in the UK. Today, I'm making them in a way that also incorporates some elements of a Cornish Saffron bun. For more information about what a Hot Cross Bun actually is, start here: https://en.wikipedia.org/wiki/Hot_cro... Recipe notes: (for a simpler and more traditional version of this recipe, go here: http://atomicshrimp.com/post/2008/05/... ) Ingredients: For the dough: 450g plain flour 7g (about 1 teaspoon) sachet of fast action bread yeast 50g soft brown sugar (you can use white sugar if you can't find brown) 150g dried fruit (raisins, sultanas, currants, candied citrus peel - omit the peel if you don't like it - just use more raisins or some other dried fruit) 2 tablespoons clotted cream (use creme fraiche, or high fat cream cheese or anything rich and creamy) 1 teaspoon ground mixed spice (nutmeg, cinnamon, cloves, ginger) 1 egg 50g butter, melted 250ml whole milk Saffron (a generous pinch) For the crosses Lemon zest, finely chopped 100g plain flour water For the glaze Lemon juice about 5 heaped teaspoons of white sugar Infuse the saffron in the milk, warming it in a pan. Leave to cool to body temperature Mix all of the other dough ingredients in a bowl, add the saffron infused milk; mix thoroughly, then cover and leave for half an hour Turn out the dough and knead it for a minute or two, then return it to the bowl, cover and leave until it has doubled in size Knead the dough again to knock out some of the air, then divide it into 12 pieces. Form each piece into a ball and place them on an oiled tray - leave a little space between them Cover with oiled plastic film and leave until they have doubled in size and are touching each other. Preheat the oven to 200C For the crosses, mix the lemon zest and flour in a bowl, and add just enough water to form a very thick batter - put this in a plastic bag, cut a tiny piece off the corner of the bag and pipe lines of this batter across the buns all at once - forming crosses on each one. Do this immediately before placing in the oven. leave to bake for 20 minutes. Mix the lemon juice and sugar, stir until it's all dissolved. Brush this over the buns as soon as they come out of the oven - while they are still piping hot.