Easiest Way to Prepare Perfect Rum Raisin Hot Cross Buns

Without fail making ultimate Rum & Raisin Hot Cross Buns easy, tasty, practical.

Good Evening every body, at this time you get present recipe Rum & Raisin Hot Cross Buns with 19 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 5 stages of easy cooking Rum & Raisin Hot Cross Buns.

Ingredients all Rum & Raisin Hot Cross Buns

1. Needed 500 g : strong white flour,.

2. Needed 300 ml : whole milk,.

3. Needed 1 : apple, cored and chopped finely,.

4. Prepare 150 g : raisins,.

5. Prepare 75 g : caster sugar,.

6. Needed 50 g : unsalted butter,.

7. Prepare 75 ml : spiced rum,.

8. Prepare 1 : medium free-range egg, beaten,.

9. Prepare 7 g : sachet fast action yeast,.

10. Needed 2 tsp : ground cinnamon,.

11. Prepare 1 tsp : salt,.

12. Prepare : Sunflower oil for greasing,.

13. Prepare : For the crosses:.

14. Prepare : Zest of two oranges,.

15. Prepare 75 g : plain flour plus extra for dusting,.

16. Prepare : For the glaze:.

17. Prepare 3 tbsp : melted marmalade, any rinds removed.

18. Prepare : Equipment needed:.

19. Needed 1 : piping bag to pipe crosses.

If all ingredients Rum & Raisin Hot Cross Buns it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Rum & Raisin Hot Cross Buns

1. Place the raisins into a small bowl along with the rum and mix through. Leave to soak for 30 mins or you can leave overnight to absorb even more. Bring the milk to the boil in a small saucepan and then leave to cool a little so it's warm. Mix the flour, salt, yeast, butter and egg together. Next, pour the warm milk in little by little whilst stirring until a sticky dough is created..

2. Drain off any rum from the raisins that hasn't soaked in, and discard. Next add in the chopped apple, rum soaked raisins, cinnamon and orange zest and mix a little further then tip out onto a lightly floured surface. Knead for around five minutes until elastic in consistency and you can round the dough off into a large ball then place it into a lightly oiled large bowl and cover with some lightly oiled cling film. Leave to rise for an hour until doubled in size..

3. Turn out the risen dough and divide into twelve equal pieces. Roll each into a smooth ball upon a lightly floured surface. Place upon a lined baking tray so there's a bit of a gap between each so by the time the are left to prove again for an hour they will be just touching. Prove on the baking tray for an hour. They should double in size again..

4. To make the crosses, mix together the plain flour with a few tbsp water and mix until a gloopy and slightly runny paste is formed, it shouldn't be overly runny. Put into a piping bag and pipe neat crosses onto each bun. Note: If you don't have a piping bag you can cut a large circle of greaseproof paper out, fashion it into a tight cone and secure with sticky tape on one side then cut the tip off to create a makeshift piping bag..

5. Preheat your oven to 220 (fan). Bake for 18-25 minutes. This will depend on your oven, I recommend checking at regular intervals, once risen and a deep golden brown on top they are ready. Remove and heat up your marmalade then whilst the buns are still warm brush it over the top of each to form a beautiful sticky glaze. Leave to cool upon a wire rack. Gently tear apart and enjoy! :).

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