Friday, April 2, 2010

Happy Easter!

Hot Cross Buns are a seasonal yeast bread traditionally served on Good Friday. Like pineapple tarts to Chinese New Year. Tang Yuan to Winter Solastic.

The usual hot cross bun is made with spices like ground cinnamon, nutmeg, allspice, and cloves and has lots of raisins or other candied fruit.

Sheen & daddy don't like the taste of a real hot cross bun. So I did my own version - using my favourite recipe here with custard filling. Ya, it is more like a pudding bread.

I only added the symbolical "cross" on top of the buns using the custard mixture (see C below) after the 2nd proofing.


Pudding Bun

~800g bread dough, of your choice.

(B) Filling:
100g instant custard powder
250g cold full cream milk

Combine the 2 ingredients and mix well.

(C) Topping:
Take 50g of (B), mix with 1tbsp of plain flour.

  1. divide bread dough into 40g each portion. rest for 10min. roll into round shape and rest for 5 min.
  2. flatten the dough with hand, wrap sufficient filling. Seal well.
  3. arrange the dough in a baking pan. proof until the dough double in size.
  4. Just before baking, using (C) pipe a cross on top of the bread.
  5. bake in a preheated oven at 180C for 20min.

No comments: