Pear Hot Cross Buns
Print recipe
| Serves | 12 |
| Prep time | 1 hour, 45 minutes |
| Cook time | 15 minutes |
| Total time | 2 hours |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Sweet Things |
| Misc | Child Friendly, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Easter |
Hot Cross Buns for Easter with no dried fruit, peel or spice and nothing artificial.
Ingredients
- 150ml warm milk
- 1 1/2 teaspoon Lowan's Dried Instant Yeast
- 1 teaspoon caster sugar
- 1 1/2 cup plain white flour
- 1 cup plain wholemeal flour
- 1 tablespoon golden syrup
- 50g unsalted Butter (softened and chopped)
- 1 pear (peeled, cored and mashed)
- 1 teaspoon vanilla essence
- 2 tablespoons brown sugar
- 1 egg
For the crosses:
- 3 tablespoons plain white flour
- 2-3 tablespoons water
For the glaze:
- 1 tablespoon pear jam (Refer to Basics Page)
Directions
| 1. | In a medium bowl, combine the milk, yeast and caster sugar. Leave in a warm place for 5 to 10 minutes until the mixture is frothy. |
| 2. | Sift the flours into a large bowl, adding the husks back in. Using your fingertips, rub the butter into the flour until it resembles fine bread crumbs. Stir through the brown sugar. |
| 3. | Whisk the egg into the yeast mixture, then add to the flour mixture with the golden syrup, vanilla, essence and mashed pear. Mix to a soft dough. Turn onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic. |
| 4. | Place the dough into a lightly greased bowl, cover with cling wrap and stand in a warm place for 40 minutes for the dough to rise. |
| 5. | Lightly grease a baking tray or square/rectangular cake tin. |
| 6. | Punch the dough down once to release the gas. Knead lightly then divide into 12 equal pieces. Knead each piece until smooth then shape into rounds. Arrange the pieces on the tray, slightly apart. Cover with cling wrap or a clean tea towel and stand 20 minutes in a warm place for the dough to rise again. |
| 7. | While the dough is rising, preheat the oven to 200 C. |
| 8. | To make the crosses mix the flour and enough water to make a smooth paste. Pipe the crosses on top of the buns. |
| 9. | Bake the buns for 12 to 15 minutes, or until they sound hollow when tapped. |
| 10. | To make the glaze, warm the jam over low heat until it thins. Mash out any lumps and add a bit of water if it needs to be thinned more. Brush over the hot buns. Transfer to a wire rack to cool. |
| 11. | Best served warm straight after baking. Can be store in an airtight container or in the freezer. Reheat buns in the oven wrapped in tin foil, or cut in half and place under the grill. |
Note
Low Chemical / Failsafe
If using a different brand of yeast, modify the quantity based on the yeast instructions.
Refer to the Basics Page for pear jam recipes.
