Sunday, April 20, 2014

Pull Apart Maple Glazed Hot Cross Buns

I saw a Food in a Minute recipe for pull apart hot cross buns. I adapted the recipe to make a cleaner version. Very yummy they were too. 

3 cups flour (plain or wholemeal) 
1/4 cup honey 
1/2 cup boiling water 
1/2 cup milk 
1 tbsp dried yeast 
25g melted butter 
1 egg 
1/2 cup sultanas 
1 tsp cinnamon 
1 tsp mixed spice 

Topping 1/2 cup flour (for the crosses) 
1/4 cup real maple syrup (for the glaze) 

I use the bread maker on the dough setting, but this could of course be done in a food mixer or even by hand for the more energetic! Dissolve the honey in the boiling water, then add the cold milk. Sprinkle in the yeast, and leave for 10-15 minutes til it starts to froth. Add the melted butter and egg (beaten), and then add the remaining ingredients to the dough pan with the exception of the topping ingredients, and set the bread maker to the dough function. Preheat the oven to 200C. Grease a 23cm spring form cake tin with butter, and line with baking paper. Divide the dough into 8, and roll into balls. Place 7 balls around the edge of the tin, with the one remaining ball in the centre. Leave in a warm place until the balls have doubled in size. Mix the 1/2 cup flour with some warm water to get a consistency suitable for piping. Pipe crosses on the buns. When the dough has increased in size, put the tin in the oven. Turn the temperature down to 180C after 5 minutes, and bake for a further 15 minutes until golden. Take out of the oven and brush with maple syrup while the buns are still hot. Cool on a rack while still in the tin. Best served while still warm with butter.

If for some bizarre reason you have any buns left over, never fear, they make gorgeous French toast. Beat an egg with some milk, and fry in a wee bit of melted butter. My son made me some for a post run recovery lunch, with banana and more maple syrup. Carbs, protein, potassium and deliciousness. Boom! 

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