Gorgeous Hot Cross Bun Easter Slice ! Want something a little different this Easter ? Try this fabulous Easter slice made in the gorgeous Timber Cake Box Co slice tray.
Loosely based on my Hot Cross Bun recipe from last year this slice is just as tasty but saves on time. You can serve it as is , cut a piece off and slice in half and add some butter or slice in half and toast , have it thick or thin large or small … any size or shape you like ?
I have not made this in a metal tin so I can not give you guarantees on how it will turn out. The wooden cake boxes are completely different in cooking as they use low and slow to bake. If you do this in metal you will need to increase the heat and watch that it doesn’t cook to quickly or dry out
Although the recipe here is done in the Cuisine Companion, this is just as easy to do in the Thermomix with the knead function or your stand mixer with dough hook. Just do your regular methods for making bread recipes.
Do you want to win one of these amazing slice trays from The Timber Cake Box Co ? Scroll to the end of this blog post and see how…
Hot Cross Bun Easter Slice
1st ingredient list
15 g Yeast
2cnd ingredient list
450g Bakers Flour
pinch of salt
70g Oil or melted butter (I used the liquid coconut oil today)
1 Egg ( or use 30g Sour Cream, chia egg or egg replacer for those egg intolerant )
2 tsp of mixed spice
1 tsp of ground cinnamon
3rd ingredient list
150 g blueberry infused cranberries (you can use regular cranberries or whatever fruit you like)
*Using the Kneading / Crushing blade through out
-Put milk and yeast in bowl from 1st ingredient list, and cook for 50 seconds at 90 degrees on speed 5
-Mix on speed 7 for 50 seconds
-Add in the rest of the ingredients from 2cnd ingredient list in the order as above.
-Combine on speed 10 for 10 seconds
-Start the Pastry Auto programme P1 for 2min 30 sec
-Add the cranberries (fruit) from the 3rd ingredient list and mix on speed 2 for 15-20 seconds then with a light spray of oil to your hands carefully remove the attachment from the top pulling the dough with it and grab the dough off with one of of your lightly oiled hands (no sticking)
-Finish kneading either in your hands pushing the loose fruit in or on a mat if you can’t manage free hand.
-Shape into a ball, lightly spray a deep glass/ceramic bowl and put mix into it. Cover with glad wrap or other cover, loosely and put in a warm place for 1 to 1.5 hrs
-Tip out onto a floured mat or bench
-Push out into a rectangle shape and then place into your lined slice tin
-Allow to rise for around 15-30mins or so until doubled
Next you need to pipe on some cross piping mix, you do this as below
Cross Piping Mix
8og plain flour
tsp olive oil
-Mix in a bowl with a fork until a pancake like mixture
-I use a small plastic bag. snip the tiniest hold in one corner and pipe over the hot cross bun slice in a continuous line across one way and then the other
-To fill your bag – the easiest way is place it into a glass , mug and pull edges of bags over the side and fill.
-Put slice into 150 degree for around 50minutes minutes
Next you want to get that sticky glossy glaze and you can do that by making up some sugar syrup as below
Today I used Maple syrup
2tblsp of Maple Syrup and 1 tblsp of water
OR you can do
-Brush with the syrup when buns come out of oven
Eat and enjoy ! these will freeze well cut into squares to store in freezer, these toast well under the griller too ! I love a warmed hot Cross Bun with lashings of my spreadable butter how about you ?
The knife featured in my photos is from my new Global Ikasu knife block set. You can read about the knives here
Do you want to win one of these amazing Timber Cake Box Co Slice Trays ? Valued at $66 including postage ? – You will need to check out the facebook post on my Thermoblitz Mixing Food and Life facebook page In the next day or two the comp will be posted there ….. ( 13th or 14th of March 2018 )