COOKING CLASS

FLUFFY HOT CROSS BUNS

This is an improved lighter version of the Hot Cross Recipe in my cookbooks.

It can be found with these step by step images on the Order Form under Recipe Sheets-Cooking Class

bunwithbutter

BUNS MAY BE BAKED IN FOIL CUPS IF
YOU DON'T HAVE BUN TRAYS

 

addwater

Place the water in a microwave safe bowl with
salt and sugar

 

addgelatine

Sprinkle gelatine and leave to soften 1 minute,
heat 40secs. whisk to dissolve gelatine

 

addyeast

Sprinkle yeast on the warm liquid,

 

stiryeast

Stir and let rest 10 minutes to rise

weigh

Weigh flour and other ingredients

 

addspice

Add spices to the flour blend

 

separateeggs

Separate the eggs,

beateggs

whisk whites stiffly with sugars

 

risenyeast

Yeast is now ready to add ingredients

 

combine

Combine all ingredients

beatwell

Beat well with electric mixer

 

stillpour

Check consistency, it should be thick but still pour.

 

intojug

Pour into a jug to fill cups

 

fillcups

Fill cups with a thin layer of batter and a
sprinkle of fruit

 

Continue layering until cups are 3/4 full

 

pipingcrosses

Top risen buns with cross mix @ bake
as directed

 

smlbuntray

Filling small bun tray instead of foil cups

 

glazebuns

Remove from oven and brush with glaze
whilst hot

 

craisinbun

Fruit is evenly distributed in the bun

 

bunsinsmtray

Buns cooked in small bun tray but can

be made in foil cups-below

fluffybunsintray

 

Bun Tray large cups and loose bottoms
see UTENSILS

lgebuntray

 

MAKING THE FOIL BUN CUPS

foilbuncup

buncups1

Cut six squares of foil x 20cm Turn
in a 2cm edge to strenghten cup

 

buncup2

Use a square jar as a guide.

 

buncups4

Fold corners to the side and secure
with sticky tape

 

buncupsontray

Arrange the cups on a scone tray and
they are ready to fill.
spray with cooking spray