Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, easterbake wholemeal hot cross buns. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
EasterBake Wholemeal Hot Cross Buns is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. EasterBake Wholemeal Hot Cross Buns is something that I’ve loved my whole life.
Hot cross buns are a traditional Easter favourite and are delicious served warm Traditional spiced, sticky glazed fruit buns with pastry crosses. Served as a classic Recipe Tips. For the dough, you can use up to half wholemeal or spelt flour instead of all.
To begin with this particular recipe, we must prepare a few ingredients. You can cook easterbake wholemeal hot cross buns using 17 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make EasterBake Wholemeal Hot Cross Buns:
- Take 150 mls warm milk
- Make ready 1 1/2 tsp dried fast acting yeast
- Prepare 1 egg
- Make ready 1 tbsp honey
- Get 30 g butter
- Take 320 g wholemeal bread flour
- Get 1/4 tsp salt
- Take 1/4 tsp nutmeg
- Prepare 3/4 tsp mixed spice
- Prepare 100 g currants
- Make ready 1 dessert apple
- Prepare —-
- Get For the crosses (optional)
- Make ready 50 g wholemeal flour
- Get 50 mls water
- Make ready 1 egg
- Prepare Coconut sugar (or brown sugar)
Classic hot cross buns, perfect for Easter. Remove from the oven, carefully turn the buns out of the pan (they should come out in one large piece), and transfer them to a rack to cool. Weekend Recipe: Healthy Hot Cross Buns for Easter. These hot cross buns are made from the perfect balance of wholemeal spelt and rye flour, similar to how my great Polish aunt used to make her brioche.
Steps to make EasterBake Wholemeal Hot Cross Buns:
- Pour 100mls of the warm milk into a bowl or jug and sprinkle the yeast on top. Set the bowl to one side and leave for 15 minutes to activate the yeast.
- In another bowl, gently whisk the remaining 50 mls of milk, egg and honey.
- In a large mixing bowl, mix your flour, salt and spices. Cut your butter into cubes and add into the mixing bowl. Rub the butter and flour together with your fingers until the mixture looks like breadcrumbs.
- Peel, core and finely dice the apple. Add the diced apple and the currants into your mixing bowl containing the flour, and mix well.
- Add the egg and honey mixture to your yeast mixture and stir to mix. Add the wet yeast mixture into your large mixing bowl of flour and fruit. Stir well with a spoon and then use your hands to bring the dough together, you want the dough to be just dry enough to knead without it sticking to the surface. If the dough is too sticky add some more flour. If it is too dry then add some water.
- Knead the dough for 5 minutes or so, until it is smooth and slightly elastic. Then return the dough to the large mixing bowl, cover with a damp tea towel and leave in a warm place to rise.
- When the dough has nearly doubled in size you can make the buns. Wholemeal dough needs extra time to rise so be patient. Depending on your flour and yeast, it can take up to 1.5 hrs for the dough to rise.
- Gently knead the dough again to knock it down slightly. Then roll the dough into a fat sausage. Using a knife, cut the dough into 8 even sized rounds. Use your hands to shape each piece of dough into a round bun. Place each bun on a lightly oiled baking tray.
- Put the buns back into a warm environment and allow to rise again for half an hour.
- Pre-heat the oven to 200°C.
- While the buns are rising, make the crosses (steps 11 - 12 are optional). Make a dough by mixing together the extra 50g of flour and 50mls of water in a small bowl.
- Using floured hands, roll the dough into thin sausages and lay them in a cross over the hot cross buns.
- Glaze each bun with beaten egg and a sprinkle of coconut sugar if desired.
- Place a baking tray of boiling water at the base of the oven – this gives the buns a lovely crisp exterior. Then bake your hot cross buns for 20 minutes until they are golden brown and nicely crisp on the bottom. Allow to cool slightly before eating.
The best hot cross buns the family has eaten in years. I found them easy to make and the swiss roll tin is a really good idea as they are These are the most scrumptious hot cross buns ever! There is nothing better than eating a delicious homemade hot cross bun and. Serve them Easter morning with some hard boiled eggs and fruit! More sweet brunch additions I love are No-bake Strawberries and Cream Crepe Cake, Honey lemon Bars, and Chocolate Drizzled Coconut Macaroons.
So that’s going to wrap it up for this special food easterbake wholemeal hot cross buns recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
