Friday, 6 April 2012

Hot Cross Bun Recipe and Vintage Recipe Tin

This Vintage Recipe Tin puts a new spin on Kitsch!
Take a look at some of the retro dishes printed around the exterior.. devilled egg anyone???

This item was a gift from Mum, she picked it up at a local Opp Shop / Thrift Store for about $5. 

This is such a handy little item, great for storing recipe cards etc.

Hot Cross Bun Recipe

Who doesn't love a hot cross bun at this time of year??? If you don't celebrate Easter, just omit the cross and enjoy these tasty treats warm or toasted with lashings of butter! 


4 Cups Plain Flour
3 tsp Instant Yeast
1 tsp Salt
2 tsp All Spice
2 tsp Cinnamon
Zest of One Orange
3 tablespoons Olive Oil
2 cups warm water (enough to get a nice dough going)
1/4 cup Raw Caster Sugar (you can use white caster sugar)
1.5 cups Raisins
100g-130g Mixed Peel (depending on your taste)


50g Flour
Small amount of water to form a smooth paste (about the thickness of Yoghurt)
Piping bag fitted with round narrow nozzle 


1/4 Cup Caster Sugar
1/4 Cup Water
1/2 tsp Corn Flour
1/2 Tsp Gelatine
1 tsp lemon juice

Preheat Oven at 220 Degrees Celsius.

Place Flour, Yeast, Sugar, Spices & Zest in a bowl mix together. Then add the salt and mix again. Now add the Raisins and Mixed Peel and mix, then add the Olive Oil and Warm Water till the mixture comes together and forms a nice dough.

Knead for 10 mins

Allow mixture to rise for 40 mins in a warm place. 

Preheat oven 220 degrees c

Knock the mixture back, roll into even rounds and place on a lined baking tray close together as seen in the image above. 

At this point you can proof the buns for another five minutes then pipe the crosses and place in the oven.

To pipe the crosses mix the flour and water together to form a paste almost like thickish yoghurt... then place in your piping bag fitted with the small round nozzle and pipe in long continuous lines up, down and across the grouped buns (see image above). 

Now bake on 220 Degrees Celsius for 10 mins then reduce heat to 200 for about 15 mins (depending on your oven) or until the buns are browned, risen and feel firmer when presses down. 

For the glaze mix sugar, water, gelatin, lemon and corn flour in a saucepan and stir to dissolve all the crystals. Bring to a light boil stirring continuously then reduce the heat and allow to thicken to the consistency of runny honey. Brush oven the buns while they are still warm.  

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