https://deltanine.net/mw/index.php?action=history&feed=atom&title=Hot_Cross_Buns_Recipe 2026-06-12T00:03:25Z Revision history for this page on the wiki MediaWiki 1.32.1 https://deltanine.net/mw/index.php?title=Hot_Cross_Buns_Recipe&diff=515&oldid=prev 2013-07-25T08:08:09Z

<p>1 revision</p> <table class="diff diff-contentalign-left" data-mw="interface"> <tr class="diff-title" lang="en"> <td colspan="1" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td> <td colspan="1" style="background-color: #fff; color: #222; text-align: center;">Revision as of 08:08, 25 July 2013</td> </tr><tr><td colspan="2" class="diff-notice" lang="en"><div class="mw-diff-empty">(No difference)</div> </td></tr></table>

Chris https://deltanine.net/mw/index.php?title=Hot_Cross_Buns_Recipe&diff=514&oldid=prev 2009-04-06T08:38:55Z

<p></p> <p><b>New page</b></p><div>==Ingredients==<br /> ===The Buns===<br /> *4t dried active yeast (15g)<br /> *1¼ C warm water, at bath temperature<br /> *2t sugar<br /> *7 C white high-grade flour, or 3½ C white and 3½ C wholemeal<br /> *1½ t salt<br /> *¼ C caster sugar<br /> *¾ C raisins or sultanas<br /> *½ C currants<br /> *½ C chopped crystalised peel (75g)<br /> *2T cinnamon<br /> *2T mixed spice<br /> *2C warm milk (500 ml), at bath temperature<br /> *75g melted butter<br /> *1 egg, beaten<br /> <br /> ===For the crosses=== <br /> <br /> *¾ C flour<br /> *¾ C water<br /> <br /> ===For the glaze=== <br /> <br /> *¼ C sugar<br /> *2 T water<br /> <br /> ==Method==<br /> <br /> In a bowl combine the yeast, warm water and sugar. Leave in a warm place until the mixture becomes frothy (approx 15 minutes).<br /> <br /> In a large mixing bowl combine all the dry ingredients and fruit. Make a well in the middle and pour in the warm milk, melted butter, beaten egg and yeast mixture. Mix well then turn the dough out onto a floured bench and knead the mixture. I find it will take at least 10 minutes (200 times).<br /> <br /> Divide dough into 30 pieces and roll into buns. Place on two baking trays sprayed with non-stick baking spray, cover with cling film or a clean tea towel and leave in a warm place (hot water cupboard) until the buns have doubled in size, approximately one hour. <br /> <br /> Preheat oven to 220 [Degree] C. For the crosses, place flour and cold water in a small Ziploc bag, seal and squish it together to form a sticky paste.Snip one corner of the bag and pipe out crosses on to the buns. Bake for about 20 minutes.<br /> <br /> Mix the caster sugar and water glaze and brush over the hot cross buns as they come out of the oven. Cool on a wire rack. Makes 30.</div>

Chris