Place the flour, yeast, icing sugar and salt in a mixing bowl and whisk together. Icing Sugar and water or Apricot jam warmed up to glaze.75g Any Flour ( For the crosses ) and 5 Tbsp Water.35g Bread Flour ( to roll the dough with ). ![]() 110g Sugar and Crumbs Natural Flavoured Icing Sugar (Flavour of your Choice).Try whipped cream and berries for a sweet treat or crumbly cheddar for a savoury bite. Whether you go for the classic version with fruit or try with one of our Natural Flavoured Icing Sugars, these buns can be enjoyed in all sorts of sweet and savoury ways. If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.Ĭheck more recipes out here. In addition, you can also try making this recipe using our amazing range of Natural Flavoured Icing Sugars and Cocoa Powders! Try to combine them too. We find that after 3 to 5 days they’ve usually dried out a bit, but they generally keep pretty well. We usually keep them in the fridge, but many filling/cake combos would be fine at room temperature. You can use any of the Sugar and Crumbs Flavoured Icing Sugars, however, Orange Zest or Key Lime are just delicious to use with this recipe, flavours as the inspiration for this modern, trendy dessert that is all fun and no fuss to make.įurthermore, you can transfer the finished hot cross buns to an airtight container and store them in a cool, dry place. Hot cross buns will last in an airtight container in the pantry for up to 5 days and in the freezer for up to 6 months. If freezing, wrap hot cross buns individually in baking paper, so you can remove and thaw the portions that you require. They remind us of holidays past and of many wonderful memories made. ![]() These Hot Cross Buns are a must at Easter time. ![]() Hot Cross Buns are a Spring Staple recipe, these ones are flavoured with our Sugar and Crumbs Natural Flavoured Icing Sugar.
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