Hot Cross Buns!

by | Mar 31, 2015
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Best Western would like to welcome George Grassie the new head baker in the bakery located next to the Best Western Kinloch Hotel, Isle of Arran. Originally raised on Arran, it has been 20 years since he lived on the Island; George spent much of the intervening time travelling the world with various jobs including teaching, kitchen work, and photojournalism.

Before settling with his family on Arran, George was running a small bakery, Lund Brød, in remote rural Norway. To celebrate George’s arrival to the Best Western family he has given us a special Easter Hot Cross Bun recipe (which he has assured us won’t be beaten) for you to get stuck into – enjoy...

Ingredients: (dough)

-500g Strong white flour

-250g warm milk

-100g butter (diced, room temp)

-50g sugar

-2 whole eggs

-10g salt

-1 sachet instant dried yeast.

Mix milk and eggs, then add remaining ingredients, either in a mixer with a dough hook or in a bowl by hand. Knead or mix dough until elastic, or leaves the sides of the bowl cleanly. Then add the following, mixing in gently until incorporated:

-1 level tsp of mixed spice

- 150g sultanas/ raisins (or combination)

- 50g mixed peel (optional)

Leave dough covered in bowl to rise until almost doubled in size (1-2 hrs), then take out and divide into tangerine-sized balls. Roll them tightly and place on a greaseproof paper lined baking sheet, close enough that they will 'kiss' when proved. Brush with a little milk. Cover and leave to rise (40mins-1 hr). 

Meanwhile, make the cross paste like this:

-100g flour

- 1tbsp oil

- Pinch of salt

Mix together and then add around 4 tbsp water until you have a piping consistency. Put in plastic sandwich bag with one corner snipped off to make a piping bag until buns are ready.

Preheat the oven to 190 degrees Celsius. When buns have doubled in size, brush again with milk, pipe a cross onto each one, and bake for 17-20 minutes. During this time, boil 100g sugar with 60g water for a few minutes and add a dash of rum or brandy at the end.

Cool buns on a wire rack and then brush on some of the syrupy booze glaze. Now for the best bit get tucked in and enjoy...

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