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Hot Cross Buns
Yes. You can make superb hot cross buns using your bread maker.
What you need is any Laucke Premix though you probably would not want to use a Grain type premix.
The best premix for hot
cross buns is per the order listed on the table.
The following table contains
the suggested "per cup" addition to each premix including yeast and
water.
| One
cup of Premix |
Yeast
Per Cup |
Water
Per Cup |
Butter,
Oil or Margarine per cup |
Sugar
per cup Optional |
Mixed
Spice per cup Variable |
Mixed
Fruit per cup Variable |
| Laucke
Bun Premix |
¾ Teaspoon
|
95 mls |
Nil |
Nil |
½ Teaspoon
|
¼ Cup |
| Laucke
Super Soft Premix |
¾ Teaspoon
|
100 mls |
1 Tablespoon
|
1 Tablespoon
|
½ Teaspoon
|
¼ Cup |
| Laucke
Fibre:Rite Premix |
¾ Teaspoon
|
100 mls |
1 Tablespoon
|
1 Tablespoon
|
½ Teaspoon
|
¼ Cup |
| Laucke
Crusty Premix |
¾ Teaspoon
|
100 mls |
1 Tablespoon
|
1 Tablespoon
|
½ Teaspoon
|
¼ Cup |
| Laucke
Wholemeal Premix |
¾ Teaspoon
|
100 mls |
1 Tablespoon
|
1 Tablespoon
|
½ Teaspoon
|
¼ Cup |
Use the normal number of
cups for your particular machine and multiplying the ingredients out and place
in the machine in the normal order except for the fruit which must be added
later. During cold weather or if your machine does not have a pre-heating cycle
it may be necessary to use warm water. Do not use hot water as it will adversely
affect the yeast.
Either allow the machine
to mix as part of its normal baking cycle or use the dough setting. If the dough
appears as if it will be too sticky to handle by hand, with minimal dusting
flour, then add a little more premix after half of the mixing cycle has elapsed,
before the fruit has to go in.
Add the fruit at the beep
or ten minutes prior to completion of mixing and then turn the machine off and
remove the dough. Let the dough rest under a cover (plastic sheet or damp cloth)
for ten to twenty minutes.
After resting divide the
dough into pieces slightly larger than a golf ball and round them up as smoothly
as you can. Place these pieces onto a tray either oiled or lined with baking
paper leaving about dough piece sized spaces between each one. Place in a warm,
moist and draft free environment for about forty five minutes or until at least
doubled in size and the dough pieces on the tray are touching. The best place
for proofing or rising the dough is in an esky with some boiled water with the
lid on. If you cannot provide the right environment the dough may not rise and
will develop a skin which will produce less than satisfactory results.
While the buns are proofing
make up a smooth thick paste with half self raising and half plain flour and
water which must be piped onto the buns before they are baked. An alternate
way of crossing buns at home is by making crosses out of pastry and putting
these on. Be gentle while handling the buns between the proofing and baking
because they will be fragile at this stage.
Bake at 210 Deg C in conventional
ovens or 190 Deg C in a fan forced oven. The oven must be pre heated. If the
buns are baked in under 15 minutes your oven is too hot and if they have not
baked within 25 minutes your oven may be too cold.
While the buns are baking
prepare a jug with half a cup of sugar in it to which you add enough boiling
water to just dissolve the sugar. When you remove the buns from the oven gently
brush this sugar syrup over the buns and try to resist eating all the buns yourself.
For diabetics the sugar
can be omitted and there is no sugar added to any of the premixes except the
Bun Premix.
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