宣伝

Mary Berry special: Hot cross buns

Updated: 00:01 BST, 1 April 2012

見解（をとる）
comments

Hot cross buns

MAKES 12

500g ? 1lb strong white flour
60g ? 2oz caster sugar
1 x 7g sachet 急速な／放蕩な-活動／戦闘乾燥した，日照りのd yeast
1 tsp salt
1 tsp ground mixed spice
1 tsp ground cinnamon
? tsp grated nutmeg
about 150ml ? ? pt milk
about 150ml ? ? pt very hot water
60g ? 2oz butter, melted and 冷静な／正味のd わずかに
1 medium egg, beaten
90g ? 3oz currants
60g ? 2oz chopped mixed peel
sunflower oil for greasing
60g ? 2oz shortcrust pastry

GLAZE
2 tbsp caster sugar mixed with
2 tbsp water

? 精査する the flour into a large bowl, 動かす in the sugar, yeast, salt, mixed spice,
cinnamon and nutmeg, and make a 井戸／弁護士席 in the middle. Mix together the milk and water and 追加する to the bowl with the butter, egg, currants and mixed peel. Mix to a soft dough.
? Knead the dough on a lightly floured surface until smooth and elastic, then 形態／調整 into a 一連の会議、交渉／完成する. Put in an oiled large bowl, cover with oiled clingfilm and leave to rise in a warm place for 1-1? hours or until 二塁打d in size.
? Knock 支援する the dough with your 握りこぶしs, then turn on to a lightly floured surface and knead for 2-3 minutes until smooth and elastic. Divide the dough into 12 pieces and 形態／調整 int o 一連の会議、交渉／完成する rolls.
? Roll out the shortcrust pastry to 5mm ? ? in thickness, 削減（する） it into 24 狭くする（土地などの）細長い一片s, and 圧力（をかける） 2 （土地などの）細長い一片s in the form of a cross on each bun. 安全な・保証する with a little water.
? Lightly oil 2 baking trays, arrange the buns on the trays and cover with
oiled clingfilm. Leave to rise in a warm place for 30 minutes or until 二塁打d in size. 除去する clingfilm.
? Bake the buns in a preheated oven at 220C/200C fan/gas 7 for 15 minutes or until golden brown. 移転 the buns to a wire rack, 小衝突 with the glaze and serve warm or 冷淡な.