Yeah I know there a thousands of posts already in blog land this weekend with hot cross bun recipes - so in case of FOMO I'm throwing in my own version of an "adult only" hot cross bun!
While the kids are on their eater egg hunt getting hyper on all that sugar, the adults can be chowing down on some of their own hot cross bun action with their coffees/teas.
If you feel the need to share these with younger persons, you can swap the rum for water to remove the alcohol. These are best eaten warm from the oven and don't keep more than a day.
Happy Easter everyone!
PECAN & RUM RAISIN HOT CROSS BUNS
1½ c raisins
¼ c dark rum
1½ c pecans - coarsely chopped
1 tbsp dried yeast (14g)
¼ c caster sugar
1½ c warm milk
4 c plain flour
2 tspn mixed spice
1 tspn ground cinnamon
1 c brown sugar
60 g butter - chopped
1 egg - lightly beaten
1 tbsp caster sugar
1 tspn gelatine
1 tbsp water
½ c icing sugar - sifted
1 - 2 tspn boiling water
Combine rum and raisins in a small bowl. Set aside for 1 hour stirring occasionally.
Combine yeast, sugar and milk in small bowl. Cover and stand in a warm place for approx 10 mins till the mixture is frothy.
Sift the flour, sugar, salt and spices in a large bowl, rub in the butter. Pour in the yeast mixture and egg, and mix to a soft sticky dough. Cover with a damp tea towel and stand in a warm place for approx 45 mins until the dough has doubled in size.
Turn the dough out onto a floured surface, and knead for 1 min, add a dusting of flour as needed. Drain raisins, and knead small amounts of the raisins and pecans into the dough. Knead for a further 2 mins.
Pre heat oven 200 C/180 C (fan). Divide the dough into 16 portions and knead into balls. Place the balls in a circle on a baking tray or place in a loose bottom cake tin lined with baking paper. Set aside in a warm place for 10 mins until the buns have risen.
Bake the buns for approx 20 mins, rotating the tray/tin in the oven so they brown evenly. Remove from oven and slide onto a wire rack. Coat with the glaze, then drizzle on icing crosses.
To Make Glaze - Stir ingredients in a small saucepan over med. heat without boiling until the sugar and gelatine are dissolved.
To Make Icing for Crosses - Combine icing sugar and water in small bowl till its a smooth thick paste to drizzle.
All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2018