MASTERCLASS FOOD
RECIPE: GLYNIS MCGUINNESS. PHOTOGRAPHS: TERRY BENSON. STYLING: TAMZIN FERDINANDO. FOOD STYLING: GREGOR MCMASTER, GLYNIS MCGUINNESS
Glynis McGuinness Food Editor
These sweet buns marked with a cross are traditionally eaten on Good Friday. They’re very satisfying to make at home, but you need to allow enough time for the yeast dough to rise. So if you want them for breakfast on Good Friday, make them the day before. Or turn over for freshly made Asda Hot Cross Buns you can buy in store.
1 Grease a baking tray. Sift together the flour, mixed spice, cinnamon and a pinch of salt. Stir in the yeast, sugar and mixed dried fruit. Heat the milk and butter together in a pan until the butter melts and the mixture is lukewarm. Test with your finger – if it’s hot it will destroy the yeast. Add the egg and the milk mixture to the flour and mix to form a dough.
2 Knead for 10 minutes. Put the dough in a greased bowl, cover with greased clingfilm and leave in a warm place until doubled in size. Turn out onto a floured surface and push out the air. Cut into 20 pieces and shape into rolls. Place on the tray in a circular pattern (they’ll stick together while baking). Cover with greased clingfilm and leave to double in size.
For the buns 500g Asda Organic Bread Flour, plus extra for kneading 1 level tsp Asda Mixed Spice 1 level tsp Asda Ground Cinnamon 1 sachet Asda Easy Bake Yeast, 7g 75g caster sugar 150g Asda Mixed Dried Fruit 250ml semi-skimmed milk 50g butter 1 large egg, lightly beaten
For the crosses 50g plain flour 1tsp sunflower oil 1 level tbsp icing sugar
40g caster sugar 4tbsp milk
172 9%
HIGH
MED
12g 13%
3.3g 5%
SUGAR
FAT
MED
LOW
1.6g 8%
0.1g 2%
SAT FAT
Preheat the oven to 220C/200C Fan/Gas 7. For the crosses, mix the flour with the oil, icing sugar and 4tbsp water to make a paste. Put it in a piping bag or use a freezer bag with the corner snipped off. Pipe paste crosses on the top of the buns. Bake for 15 minutes or until brown – if you tap the base of the bun round, it will sound hollow when cooked.
While the buns are cooking, heat the sugar and milk for the glaze in a small pan until dissolved and then simmer for 2-3 minutes until sticky. To make them shiny, brush the glaze on the top of the buns as soon as they come out of the oven. Eat warm or leave to cool on a wire rack. You can split and toast them when they’re cold, if you prefer.
Glynis’ tips
For the glaze
CALORIES
4
3
SALT
● To knead the dough, fold it
● To shape the rolls, put a piece
in half on a floured surface, then push it away from you with the heel of your hand. Fold it over, turn and repeat for 10 minutes. This develops the gluten (the protein in the flour), which makes the buns nice and light.
of dough on a floured surface and lightly flour the palm of your hand. Using a circular motion, gently roll the dough round and round until you have a ball shape with a smooth top. Put on the baking tray, smooth side up.
BASED ON GUIDELINE DAILY AMOUNT PER SERVING
APRIL 2013 | ASDA.COM/MAGAZINE | 71