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Wholemeal Hot Cross Buns

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Easter (33)      Sultanas (20)      Wholemeal (9)      Hot Cross Buns (2)     

Hot Cross Buns are a traditional Easter sweetbread; in Pagan times the cross used to represent the four seasons, but when Easter was adopted by Christians, they changed the meaning to represent Jesus on the cross. For these hot cross buns, I used wholemeal flour to add some nutty notes. I had intended on putting tin foil over the top of the buns while cooking to stop the tops from burning but I got distracted by a troublesome piping bag and too many cooks in the kitchen, and forgot. My buns ended up a little singed on the top, but fortunately the insides were just as tasty. Based on the brands I used, each bun is about 266 calories. For some extra tips, you can see my bread making tips here

Preparation Time: 3 hours
Cooking Time: 20 minutes
Makes: 12 servings

500g wholemeal bread flour
120ml light soya milk
40g margarine
150g sultanas
80g candied peel
270ml water
2 tsp cinnamon
1/2 tsp salt
1 tbsp fast action yeast
75g Truvia sweetener (or caster sugar if you prefer)
2 large eggs
75g plain flour
75g apricot jam


Mix the flour, salt, yeast, and sugar together.

Beat the eggs and butter into the flour.

Mix the milk with 120ml and gradually stir into the mixture to form a dough.

Knead the dough for ten minutes, then prove for about an hour or until it doubles in size.

Punch the dough down, then incorporate the sultanas, candied peel, and cinnamon.

Divide the dough into twelve balls and allow to prove for another hour.

Reshape the expanded buns.
Pre-heat the oven to 220 ༠C/ 200 ༠C fan/425 ༠F/7 Gas.

Mix the plain flour with the remaining water to for a wet, sticky dough, then use it to pipe crosses over the buns.

I forgot to cover mine with foil.

Bake in the oven (put tin foil over the dough to stop the tops burning.
Heat up the apricot jam and then brush over the buns to glaze.

Cut in half and spread with butter and jam,

#Hot Cross Buns
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