Thursday, March 28, 2013

Orange Flavoured Hot Cross Buns

Every year I bake my home-made hot cross buns for a Good Friday breakfast, and today I baked some for tomorrow!.

This year I modified my usual recipe, adding some orange juice and zest to the dough, and orange extract to the biscuit dough and icing. I made two types, 12 of them with biscuit crosses and the other 9 have icing crosses.

Both hot cross buns are awesome!  I have been baking hot cross buns for many years, but these are definitely No.1!

So, I would like to quickly publish my newly modified recipe, so that, if you are planning to bake some tomorrow, I can share my gorgeous hot cross buns with you.

The measurements shown below are metric scales which I usually use.  I did not have time to convert the figures into avoirdupois.  If necessary, I would appreciate it if you could do so yourself.

Ingredients for 21 buns
(bread dough)
540g all-purpose flour (alternative to British plain flour) + dusting
1.5 teaspoon cinnamon powder
1/2 teaspoon nutmeg powder
1/2 teaspoon powdered ginger
1.5 teaspoon salt
60g butter
60g sugar
1 egg
zest of 1 orange
juice of 1 medium orange, pour into a measuring cup
milk, add to the measuring cup holding the orange juice to make it up to 260ml
2 teaspoons bread machine yeast

(dried fruits)
70g raisins
40g golden raisins
40g currants

butter to grease the baking pans
1 egg, well beaten with pinch of salt for egg wash

(biscuit dough for 12 buns)
100g all-purpose flour + extra for dusting
1/4 teaspoon baking powder
30g icing sugar
50g butter, cubed (half inch) and chilled
1 teaspoon orange flavour extract (sometimes called orange water in the supermarket)
A little milk (enough to make the dough smooth)

(icing for 9 buns)
100g icing sugar
1 teaspoon orange flavoured extract
more or less than 1 tablespoon milk

Place all the dough ingredients in a bread machine pan according to the recommended order by the manufacture, then select the raisin dough cycle.  Add the dried fruits when beeps.

To make the biscuit dough, sieve the flour, baking powder and icing sugar into a mixing bowl.  Add the butter to the flour, then with your fingertips or using a pastry blender, rub the butter into the flour lightly until the mixture resembles fine breadcrumbs.

Add the orange extract and then, little by little milk (about 1 teaspoonful each addition) to the flour mixture, then mix the pastry until it becomes smooth.  Do not put too much milk!  As the flour mixture has quite high amount of powder sugar, it will end up becoming too sticky to roll.  Wrap the pastry in aluminium foil and let it rest in the refrigerator for at least 1 hour.

Remove the biscuit dough from the fridge, then unwrap.  On a lightly floured surface, roll the dough to the size of 12 x 6 inch rectangular.  Using a pie cutter or knife, cut the dough into half inch x 24 strips.  

When the dough cycle finishes, remove the dough from the pan and place on a lightly floured surface.  Punch down the dough, then divide it into 21 equal sized balls.  Place 9 of them in a greased 8 inch square disposable aluminium baking pan and cover with a damp cloth and let them rest in a warm room for 50 minutes to 1 hour.  These buns are for presents and given away in the pan.

As for the rest of buns, first of all, grease well a 11 inch flan tin with butter and line the base with parchment paper.  Now, place two strips of biscuit dough on the bun forming a cross, cut the extra biscuit dough and roughly tucking each end of the cross to the bottom of bun.  Remember that the bread dough will rise but the biscuit dough will not.  This means if you tuck the cross tightly under the buns, the biscuit strips will break easily as they do not expand as much as the buns.

Place three buns close together (forming a triangle) in the centre, then place the rest evenly around the circumference of the tin.  Cover the rolls with a damp cloth and let them rest in a warm room for  50 minutes to 1 hour, or until they double in size.

Brush all the buns with egg wash and bake in the preheated oven at 200C (400F) for 12 - 15 minutes.

When the buns are baked, remove from the oven and cool for 15 minutes.  As for the 9 buns to be given as a present, leave to cool down as they are, and as for the other 12 rolls, remove from the flan tin and cool.  Do not attempt to remove the 12 rolls from the tin without the 15 minutes cooling time, as the biscuit dough is very fragile when hot and will break.

To make orange flavoured icing, place the icing sugar in a mixing bowl, add the orange flavoured extract and gradually add the milk to make icing which is quite thick but still able to pipe.  Pipe the icing on the 9 buns forming a cross.

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Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit! 

<材料 21個分>



(ビスケット生地 約12個分)

(アイシング 約9個分)











Before you go, click the ranking banners below 
to keep me near the top of the blog rankings.
Many thanks and see you soon! 
  にほんブログ村 料理ブログ 各国料理(レシピ)へ

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