bunny of the week 6

tea for one bunny

In honor of Easter, yesterday we made Hot Cross Buns, but with an 'x' design instead of a '+'.

They turned out super yummy and moist.

before going in the oven

after being cooked

warm and ready to eat

we also made our own candied peel, which ended up taking most of the afternoon, but turned out quite nicely and very sweetly

Hot Cross Buns

Recipe adapted from ‘Modern Classics 2′ by Donna Hay.

1 tablespoon active dry yeast

½ cup caster sugar

1 ½ cups (375ml) lukewarm milk

4 ¼ cups plain flour, sifted

2 ½ teaspoons mixed spice

2 ½ teaspoons ground cinnamon

¼ cup mixed candied peel, finely chopped

50g butter, melted

1 egg

2 cups mixed dried fruit (sultanas, raisins, currants)

Crosses

¼ cup plain flour

2 tablespoons (40ml) water

Glaze

¼ cup caster sugar

30ml water

1 teaspoon powdered gelatine (dissolved in a 1 tablespoon of water)

1) Place the yeast, two teaspoons of the sugar and milk in a jug or bowl and set aside for 5 minutes. The mixture will start to foam, indicating the yeast is active.

2) In a large bowl, combine the flour, spices, sultanas, mixed peel and remaining sugar. Add the butter, egg and milky yeast mixture. Mix using a butter knife until a sticky dough forms.

3) Knead the dough on a well floured surface for 8 minutes or until elastic. Place in an oiled bowl, cover with a tea towel and allow to stand in a warm place for 1 hour or until doubled in size. Divide the dough into 12 pieces and roll into balls.

4) Grease a 23cm (9 inch) square cake tin and line with non-stick baking paper. Place the dough balls in the tin, cover with a tea towel and set aside for 30 minutes or until they rise.

5) Preheat the oven to 200°C (400°F). For the crosses, combine the flour and water and using a piping bag, pipe crosses on the buns. Bake for 35 minutes or until well browned and springy to touch.

6) Prepare the glaze in the last 5 minutes of baking time. Place the sugar and water in a small saucepan over low heat until sugar is dissolved. Add the gelatine and cook for 1 minute.

7) Brush the warm glaze over the buns while they are hot.