Velvet Magazine April 2017

INGREDIENTS:
Dough:
• 610g strong white flour
• 40g butter or margarine
• 40g caster sugar
• 1/4 teaspoons salt
• 1 egg
• 1 1/2 teaspoons fast action yeast
(follow instructions on pack)
• 125ml tepid water
• 170g currants
• 115g sultanas
• 30g mixed peel
• 1 1/2 teaspoons mixed spice
Piped Crosses:
• 4 tablespoons strong white flour
• 1 tablespoon caster sugar
• 1 teaspoons sunflower oil
• 1-2 tablespoons cold water
Glaze:
• 100g caster sugar
• 50ml water
METHOD:
• Put the strong white flour, butter or
margarine, caster sugar, salt, egg, yeast
and water into the bowl of a mixer
fitted with the dough hook and mix on
medium speed for 8 minutes until you
have a very soft dough. Add currants,
sultanas, mixed peel and mixed spice
and mix for another minute. Remove
dough onto a floured surface and knead
into a ball. Put back into the bowl, cover
with cling film and leave to prove in a
warm place for 45 minutes to an hour or
until doubled in size.
• Turn dough out onto a floured work
surface and gently press out into a
rectangle to deflate. Divide into 16
pieces and mould each piece into a
neat ball. Line baking trays with baking
Easter
Fitzbillies’ Seasonal Favourite:
The Hot Cross Bun
Nothing says Easter quite like a hot cross bun so why not
try making your own. Who better to provide a recipe than
Cambridge’s Fitzbillies...
parchment and arrange the balls in
straight lines leaving a space between
each one. Leave in a warm place for
45 minutes or until buns have doubled
in size.
• Preheat oven to 180°C.
• Make piping paste for crosses by mixing
flour, sugar, oil and water. Put it into a
piping bag with a small plain nozzle (or
into a small bag with square corners
and cut across the corner to make a
very small hole). Pipe a cross on each
bun. Put the buns into the oven and
bake for 30-40 minutes until they are
golden and sound hollow when tapped
on the base.
• To make glaze dissolve sugar in the water
and bring to boil. Brush the glaze over
the warm buns. Serve with butter.
51-52 Trumpington Street, Cambridge, CB2 1RG
36 Bridge Street, Cambridge, CB2 1UW
Tel: 01223 352500 | www.fitzbillies.co.uk
Velvet Magazine | April 2017 17