Almond-kissed Hot Cross Buns RecipeOrigin: America Period: Traditional |
Ingredients:
105g sultanas 
Almond-kissed Hot Cross Buns Preparation:Method:Place the sultanas in a small bowl, pour over just enough boiling water to cover then set aside to stand for 10 minutes, until the raisins plump up then drain thoroughly. Meanwhile, soften the butter in a bowl, add the sugar, salt and cinnamon and cream together until pale and fluffy. Add the eggs and egg yolk, one at a time, beating thoroughly after each addition. Now add 350g of the flour, the water and the yeast. Beat to combine then stir in the candied fruit, sultanas and as much of the remaining flour as you can to form a fairly stiff dough. Turn the dough onto a lightly-floured work surface then knead well (at least 10 minutes) adding in as much of the remaining flour as you need to form a moderatley stiff dough. Shape the dough into a ball then place in a greased bowl, turning to coat. Cover and set aside to raise in a warm spot until doubled in volume (about 90 minutes). After this time knock the dough back then divide into 4 protions. Divide each of these portions into 10 pieces and shape into balls (about the size of a golf ball). Arrange the balls on tow well-greased baking trays, leaving a finger width between them. Cover then set aside in a warm place to rise until almost doubled in volume (about 60 minutes). In the meantime prepare the batter for the crosses. Cream the butter and icing sugar in a bowl until pale and fluffy. Add the egg, beating thoroughly to combine then beat in the water, vanilla extract, almond extract and 35g of the plain flour. Beat the mixture until smooth then stir-in the remaining flour. The final batter should have a piping consistency. If it's too thick add a little more water. Spoon the batter into a piping bag fitted with a 6mm round nozzle. Pipe a cross on each bun then transfer the baking trays to an oven pre-heated to 180°C. Bake for about 20 minutes, or until golden. Allow to cool on a wire rack and serve warm. |
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