Bread maker Hot Cross Buns. 面包机热棒棒

Today is Easter Day. This is the first year I am baking a Easter bake. It is a fuss free kind of buns. Why?? Because it is the bread maker that is  doing the mixing, kneading and proofing work. Easy right!

This bread maker hot cross buns caught my eyes when I was browsing delia online recipes. All I need to do is just add in all the ingredients into the bread pan slide it into the bread maker machine, press sweet bread mode and 'start'
let the bread maker do the work.

The wonderful thing about breadmakers is they cut all the tedious bits out of making an enriched dough, but all homemade hot cross buns are in a different league from anything you can buy...shared by Delia Smith :)

Bread dough have rise.

Pour onto the work top.

Divide into 50g each

Rolled into round balls and proof for 50 minutes or double its size.

 Greased a large polythene bag to cover the ready rolled buns for proofing.

Breadmaker Hot Cross Buns

recipe source: deliaonline.com (with my modification in purple)

Ingredients:

 1 lb (450 g) packet Carrs Special CC flour (reserve 2 oz/50 g for the crosses and a little extra for dusting)

(I used 450g bread flour (reserve 50g for the crosses and a little extra for dusting)

2 x 5 g sachets Carrs breadmaker yeast (comes with the flour)

(i used 2 tsp = 6g)

50g golden caster sugar

1 level teaspoon mixed spice (i omit this)

1/2 tsp cinnamon (i used 1/4 tsp cinnamon)

1/2 level tsp freshly grated nutmeg (i omit this)

1 level tsp salt

150 ml milk

1 large egg, beaten

50g butter, at room temperature

110g currants (i used black raisin)

50g chopped mixed peel (i used dried cranberries)

For the glaze:

2 level tbsp granulated sugar

To do:

• First of all pop the ingredients for the dough, excluding the currants and mixed peel, into the breadmaker along with 1½-2 fl oz (40-55 ml) water, in the order your manual instructs. Then set it to the ‘dough raisin’ mode (or equivalent setting) and press the start button. When the ‘raisin’ bleep blinks, add the currants and mixed peel and then continue to mix until the dough is ready.
• After that, turn the dough out on to a lightly floured work surface, knead it briefly, then divide it into 12 round portions and place them on the greased baking sheet, leaving plenty of room around each one. 
• Use a sharp knife to make a cross on the top of each bun. 
• Then cover them with the oiled polythene bag and leave them to rise, which will take about 30 minutes by which time the buns will have almost doubled in size and are ready. 
• While that’s happening, pre-heat the oven to gas mark 7, 425°F (220°C) and make the crosses. 
• Form a paste with 2 oz/50 g flour and 1½-2 tablespoons water, then roll this out and cut into ¼ inch (5 mm) strips. 
• When the buns have risen, brush the strips with water to make them stick and place them on top of the buns along the indentations you made earlier. 
• Then place the baking sheet on a high shelf in the oven and bake them for about 15 minutes.
• While they are cooking, make the glaze by slowly melting together the sugar and 2 tablespoons water in a pan over a gentle heat until all the sugar grains have dissolved and you have a clear syrup. 
• As soon as the buns come out of the oven, brush them immediately with the glaze while they are still warm. 
• If you want to make them ahead of time, it’s quite nice just to warm them through again in the oven before eating. 
• If you want to freeze them, they do freeze well – just remember to put on the glaze after defrosting and then warm the buns through in the oven.
•  Also don’t forget that stale leftover buns are brilliant toasted.

Sharing this to post is linked to Cook Like A Star, where this month's featured chef is Delia Smith, an event organised by Zoe from Bake for Happy Kids and co-host by Baby Sumo from Eat your heart out and Mich from Piece of Cake.