Mr. P came home and put his engineering mind to work to get the crosses on in the most time efficient and effective way. Continuous improvement at its best, I say. That's why they pay him the big bucks...
The next morning they were still the best. While we had them fresh out of the oven for dessert yesterday, this morning we had them toasted with butter. Divine.... And I even forgot to mention that I snuck in a few pieces of dark cooking chocolate. A special tread for the chocoholics amongst us....
The search is over I say!
And here is the recipe for those of you who haven't already spotted it in last weekends AGE Magazine. Its by Karen Martini.
Hot Cross Buns
30g dried yeast
750ml warm water
100g unsalted butter, melted
1 kg plain organic unbleached flour
45g mixed spices (mixed spice, cinnamon, ground cloves, ginger powder)
20g pouring salt
40g mixed peel
80g dark chocolate, cut into pieces (optional)
120g plain flour
1 tsp mixed spice
Dissolve yeast in water and set aside for 10minutes. Combine butter and sugar in a bowl. Add yeast mixture and whisk.
Place flour, spices and salt in the bowl of an electric mixer (I used my bread machine on the dough setting). Using a dough hook attachment, stir to combine. Fold in sultanas and mixed peel. Add butter mixture and mix on low speed for 6 minutes or until dough is smooth and elastic (it will be quite soft). Place dough on a lightly floured surface and knead a couple of times. Form into a smooth ball, then place in a large bowl and cover with plastic wrap. Leave to rise in a warm place for 1 hour, or until doubled in size.
Gently flatten dough on a lightly floured surface. Cut into 20 even portions and press a few chocolate pieces into the middle of each portion (if using). Roll dough pieces to form balls. Cover with damp tea towels and leave to rise in a warm place for 20-40 minutes or until almost doubled in size.
Preheat oven to 240C. For paste, whisk flour and water until smooth. Pour into a zip-lock bag and cut off a corner, then pip crosses on tip of risen buns. Bake buns for 10 minutes. Reduce heat to 200C and cook for a further 10 minutes or until the bottom sounds hollow when tapped.
For glaze, bring sugar, mixed spice and water to the boil in a saucepan over medium heat and cook for 2 minutes Brush hot glaze over hot buns. Allow to cool. Serve immediately or toasted with lots of butter.