Easter TreatsPosted: 23rd March 2016
Easter is a lovely time to treat your family and friends to tasty sweet fruited breads and cakes.
Traditonally Good Friday is the day you eat hot cross buns and although there is a hugh array of hot cross buns in the supermarkets and bakeries there is nothing better than homemade .
Why not try this quick and easy version of hot cross buns but in a loaf form and finished with a pretty cross cross pattern and glazed with golden syrup to finish.
1 kg Strong plain flour
2 tsp mixed spice
1 tsp cinamon
200g mixed dried fruit (any combination you like)
2 pinches of salt
100g un-salted butter
500 ml semi-skimmed milk/ full cream milk
50g soft brown sugar
2 pkts easy blend yeast
75g plain flour mix with water to make a paste
2 tbsp golden syrup
If you are making this bread by hand and dont have a food mixer knead the dough by hand for approx 10 minutes,then add in the mixed dried fruit.The loafs freezes really well if you prefer to eat one and keep one for a later date.
Place your flour,spices,salt and dried yeast into your mixing bowl.Place your milk and butter into a saucepan and heat gently until the butter is melted and warmed though.It should just be warm to the touch.
Mix into the flour gradually on a low speed with a dough hook attachment.The dough should be slightly sticky, you may need to adjust the liquid as necessary.Mix on a low speed for approx 5 mins until soft and silky.
Remove from the bowl and place onto a slightly floured worktop.Mix in the dried fruits.Place in a bowl and cover with cling film,leave to prove for 1 hr or until doubled in size.
Grease and line 2 x 21b loafs tins with a strip of baking parchement that covers the base and sides of the tins.This will make it easier to remove at a later stage.
Remove the dough from the bowl and expell the air by pushing down on the dough this is called knocking back.Divide the dough into two,shape and place into the tins.Cover again for about 30 mins until risen again.Pre-heat your oven to gas mark 6 or 200°c.
Make up a flour and water paste to pipe on top of the loafs.Use a disposible piping bag if you have one or you can use the corner cut of a freezer bag.Pipe a pretty criss cross pattern on the top of the loaves.
Bake in a pre- heated oven for 30 minutes until well risen and golden brown.Remove from the tins and place on a cooling rack.Warm 2 tbsp of golden syrup in a saucepan,brush the tops with a pastry brush to give a shiny sticky finish.
Eat while still warm with butter or toast if prefered.