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Prep Time: 2 Minutes Cook Time: 25 Minutes |
Ready In: 27 Minutes Servings: 24 |
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After searching for a recipe with minimal ingredients this is the closest I can get. Ingredients:
1 cup soya milk |
2 tablespoons yeast |
1/2 cup sugar |
2 teaspoons salt |
1/3 cup margarine, melted and cooled |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
4 eggs (substitute) |
5 cups whole wheat flour |
1 1/3 cups currants or 1 1/3 cups raisins |
1 egg white (substitute) |
glaze |
1 1/3 cups confectioners' sugar |
1 1/2 teaspoons lemon zest, finely chopped |
1/2 teaspoon lemon extract |
1 -2 tablespoon soya milk |
Directions:
1. In a small saucepan, heat soya milk to very warm, but not hot (45°C if using a candy thermometer). Fit an electric mixer with a dough hook. Pour warm soya milk in the bowl of mixer and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes.
2. With mixer running at low speed, add sugar, salt, margarine, cinnamon, nutmeg and eggs . Gradually add flour, dough will be wet and sticky, and continue kneading with dough hook until smooth, about 5 minutes. Detach bowl, cover with plastic wrap and let the dough rest for 30-45 minutes.
3. Return bowl to mixer and knead until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a greased dish, cover with plastic wrap and let rise overnight in the refrigerator. Excess moisture will be absorbed by the morning.
4. Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.
5. In the meantime, preheat oven to 200°C.
6. When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 180° F, then bake until golden brown, about 15 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible (Hot Cross Buns).
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