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Hot Cross Buns EasterBake
Hot Cross Buns EasterBake

Before you jump to Hot Cross Buns EasterBake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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You can get results without eliminating foods from your diet or make substantial changes immediately. If you desire to commit to a wholesale change, that is OK but the main thing at first is to try to ensure that you are making more healthy eating choices. Soon enough, you will probably discover that you will eat more and more healthy food as your taste buds get accustomed to the change. Slowly, your eating habits will change and your new eating habits will completely replace the way you ate in the past.

Obviously, it’s not at all difficult to begin incorporating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to hot cross buns easterbake recipe. To cook hot cross buns easterbake you only need 14 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Hot Cross Buns EasterBake:
  1. Prepare 450 g (1 lb) strong white flour
  2. You need 15 g (1/2 oz) dried yeast or 2 x 7g sachets fast acting yeast
  3. Provide 75 g (3 oz) butter, chilled and cubed
  4. Get 100 g (31/2) oz caster sugar
  5. You need 225 ml (8 fl oz) warm milk
  6. Get 2 eggs, beaten
  7. Use 150 g (6 oz) mixed fruit, (sultanas, currants and mixed peel)
  8. Use 1/2 tsp ground cinnamon
  9. Provide 2 tsp mixed spice
  10. Take 1/4 tsp grated nutmeg
  11. Provide 1/2 tsp salt
  12. Get 1 pack ready rolled shortcrust pastry
  13. You need Egg Wash
  14. Take 2 tbsp milk mixed with 1 egg and 1 tsp caster sugar
Steps to make Hot Cross Buns EasterBake:
  1. In a bowl, mix 1 tbsp of sugar with 60ml (2fl oz) of the warm milk and sprinkle in the yeast. Leave in a warm place for approximately 5 minutes until frothy before sifting the flour into a large mixing bowl.
  2. Rub in the butter until crumbly before adding the mixed spice, cinnamon, sugar, salt and grated nutmeg. Mix well together.
  3. Make a well in the centre of the dry ingredients and add the eggs, remaining milk and yeast mixture.
  4. Mix well until all ingredients combined.
  5. Knead for a couple of minutes until smooth. Add the mixed fruit and continue until the dough is shiny. You can use a food mixer with dough hook if you like.
  6. Cover the bowl with clingfilm and leave in a warm place until doubled in size. This may take up to 1 1/2 hours. Knock back by kneading the dough for 5 minutes and place on a work surface covered with a clean tea towel and let rest for 5 minutes.
  7. Unroll the shortcrust pastry and cut 5 mm (1/4 in) wide strips with a sharp knife.
  8. Shape the dough into small balls of approximately 40g (1 1/2oz) and place 1cm apart onto a greased baking tray. Brush with the egg wash and mark the top of each bun with a cross using the strips of shortcrust pastry. Gently brush again with the egg wash. Leave to stand for 30-45 minutes until the balls have doubled in size.
  9. Preheat the oven to 220 degrees C (425 F), Gas mark 7. Bake for 5 minutes before reducing the heat to 200 degrees C (400 F), Gas mark 6 and bake for a further 10 minutes or until the buns are golden brown. Remove from the oven and leave to cool on a wire rack before toasting and slathering with a knob of butter. Must be eaten warm with a cup of tea whilst thinking about hot sunny days and contemplating about how good life is…

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