Hot Cross Buns
A much easier single rise version
of an Easter Tradition
Spices mixed 10g
Lemon zest of one
egg 1 50g
mixed fruit (rehydrated) 200g
apple 1 finely chopped 150g
Put flour, fibersugar, all spices & salt in mixing bowl.
Mix together warm milk, melted butter, beaten egg and yeast. Let activate for 5 minutes. When vigorously fermenting add to the dry ingredients and knead for 2-3 minutes.
Rehydrate the mixed fruit soaking in water for several hours or overnight. I keep mixed fruit in a large jar with wine, rum, cognac, etc in the fridge always ready to go any time.
Fold in the mixed fruit, apple and zest and continue kneading. If necessary add more water or flour to get the right dough consistency which is when it all comes together into an elastic ball, might need to scrape down as it will be stickier than bread dough.
Once the dough has good consistency, it may be quite sticky, turn it out on a floured surface roll into a log and divide into 100-120g portions. Form into well rounded balls, flatten out and place on a lined backing tray.
At this stage make a paste from equal amounts of utlra-fine fiberflour and fibersugar and enough water to make a thick white paste.
Put the whole tray in a large rubbish bag and eave to rise (proof) for an 1 to 2 hours.
Before putting in the oven pipe on your crosses.
Bake for around 20 minutes at 220C fan for 12 minutes and turn down temp to 159 for another 12 minutes.
Make up a syrup using Fibersugar and a little water, warm and stir in a saucepan until all is dissolved. Baste the syrup on the buns at the time you reduce to temperature of the oven. This can be done after cooking as well.
You will have 13-14 buns, let them cool and "go to town".
Put your doughs on your baking tray and put inside a thin film rubbish/garbage bag (unused naturally) place in a warm place or warming tray, when risen nicely take off the bag and place in the hot oven.