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Boo To A Goose

HEAVENLY HOT CROSS BUNS

30th March 2021

For me, nothing hoots easter like a batch of heavenly hot cross buns. Fresh out the oven, toasted, slathered in butter and with a hot cup of tea there really is nothing like it. As an easter gift from my kitchen to yours i’m sharing with you my very straightforward heavenly hot cross bun recipe.

  • 1 tbsp dried active yeast
  • 110g caster sugar
  • 375g milk
  • 635g plain flour
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 50g butter, melted
  • 1 egg
  • 240g sultanas
  • 55g mixed peel
  • zest of one orange
  • 75g plain flour
  • water
  • 2-3 tbsp apricot jam
  1. Gently warm the milk and sugar until tepid
  2. Remove from the heat and whisk in the yeast
  3. In the bowl of a stand mixer place the flour, spices, butter, egg and zest
  4. Pour in the milk and yeast mixture and mix with the dough hook for 8 minutes on medium speed until smooth and elastic
  5. Add in the sultanas and mixed peel and mix for a further minute
  6. Place in a large, lightly oiled bowl and cover loosely with cling film. Leave at warm room temperature for an hour and a half until doubled in size
  7. Line a 12″ x 9″ baking tray with greaseproof paper
  8. Once proved divide the dough into 12 balls weighing roughly 110g each and roll into neat rounds.
  9. Place in the tray evenly spaced apart and leave to prove for a further 45 mins
  10. Preheat the oven to 200’c
  11. Gradually add water to the 75g of flour until it forms a pourable consistency and pipe crossed over the buns
  12. Bake for 15 mins or until deep golden brown
  13. Gently warm the apricot jam and liberally brush the buns to glaze
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G E O R G I E
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My favourite cake to date.. created for my beautiful Sister in Law and Brother for their big day back in September… G gave me complete free reign and this was the result!
#bespokeweddingcake #cakereel #weddingcake #cakeartist #cakeart #weddingcakesideas
J A S P E R
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A very precious Christening cake for gorgeous Jasper.
Smoked salmon and creme fraiche blinis•Cauliflow Smoked salmon and creme fraiche blinis•Cauliflower cheese croquettes •Goats cheese and fig chutney tartlets••Glazed belly pork with butter seared scallop, celeriac purée and chorizo sourdough crumble••Honey and 5spice duck breast, potato gratin, creamed carrot, charred hispi and a port reduction•Chocolate brownie with feta cream and cherry compote•
S T I R : U P : S U N D A Y
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Yes! It really is that time already… get those Christmas cakes and puddings done and dusted so they have time for a long soak in a booze of your choosing! For my tried and trusted CC recipe follow the link in my bio ❤️

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South Brentor Farm
Tavistock
Devon
PL19 0NW
07791960116

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