This is the base for the muffins, you can add whatever you like to it in the end.
I made normal sized muffins but you can also make mini ones as well and freeze them when they have cooled by wrapping in plastic.
Baked some yesterday and will bake some more for the market this Saturday.
They take time to rise but nothing beats a hot cross bun out of your own oven….can you smell them…mmmm
I make myself a version without egg or butter, just replace with soy milk and some olive oil
Hot Cross Bunsmakes 12 (conversions)
- 1 tablespoon dry yeast
- 1 1/2 cups warm milk
- 1/2 cup sugar
- 4 1/4 cup plain flour
- 2 teaspoons mixed spice
- 2 teaspoons cinnamon
- 1 cup dried fruit
- 1 egg
- 50 grams melted butter
- Mix warm milk with yeast and 2 teaspoons of sugar.
- Let sit for 5 minutes somewhere warm until frothy, indicating that the yeast is active.
- In a large bowl add the sugar, flour, mixed spice, cinnamon and dried fruit, mix until combined.
- Make a well in the center and add the melted butter, egg and yeast mixture.
- Use a butter knife to mix then tip out onto a lightly floured bench and knead for 8 minutes till smooth and elastic. (add more flour or water if the dough is too sticky or dry)
- Place dough into an oiled bowl, cover with plastic wrap and allow to rise in a warm place for 45 min or until doubled in size
- Take dough out and knead lightly then break into 12 segments of equal size.
- Roll them into balls and arrange on a greased baking tray
- Allow to rise in a warm place for another 40 mins.
- During this time preheat the oven to about 200 degrees and make up a mixture for the crosses
- Bake for 10 mins then turn down oven to 180 degrees and cook for another 20-25 min or until springy to touch
- Brush glaze over them as soon as they are out of the oven and allow to cool