Sunday, March 20
I hope you've had a great weekend so far and used Saturday to cross off everything on that to-do-list. I think Sundays should be used to do things you enjoy, with those you enjoy it with.... Sometimes that's yourself (oh alone time.. how I love it) but today my friends I'm spending time with my hubby and Frills and if the weather is nice we'll take the girls to the bike park and then I'll bake some treats for afternoon tea and the week's lunches... baking is a form of therapy for me!
So maybe you'll bake too and to get your Easter baking started here's another variation of hot cross bun - Hubby is the coffee hound in this house (I never had coffee anything by choice) and his reports are 'yummm!'... and joy because the whole dozen hot cross buns are his!
3 cups plain flour
2 tb dry yeast
1/2 cup brown sugar
3 tb coffee
2 tb cocoa
1/4 cup currants/raisins
1 tablespoon mixed spice
50g softened butter
1 cup warm milk (microwaved for 30 seconds on high)
Mix everything in a bowl with the exception of the milk and currants/raisins
Slowly add the milk and knead for 9 minutes by hand or 3 minutes by machine - it should form a soft elastic dough
Lastly knead in the currants/rasins
Place in a greased bowl in a warm place and cover the bowl with cling wrap until it doubles in size (about 1-1 1/2 hours)
Preheat the oven to 190 degrees c
Take risen dough out and cut into 12 equal pieces. Roll into bun shapes and place about 1-2cm apart on a greased tray. Cover with cling wrap again for another 1/2 hour to allow to rise a second time.
Make your 'cross' mixture with 1/2 cup icing sugar and 1/2 cup plain flour and enough water to make it into a paste. Place into a ziplock bag, cut off the corner and pipe onto your buns.
Bake for 10-15 minutes (I baked mine for a little to long.. the crosses shouldn't be that brown ;))
Serve with butter.. mmm!
Store in airtight container for up to 5 days or in the freezer for 2 months. (hint great to make a few dozen and store away for Easter)
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