Photo by Lu !
… gibt es in Australien Hot Cross Buns. Sie sind etwa so groß wie ein Rosinenbrötchen und auch aus Hefeteig gemacht, schmecken aber wie… Naja, meiner Meinung nach schmecken sie ein wenig wie Weihnachten. Aber nur ein wenig.
Der würzige Geschmack kommt, wenn ich mich nicht täusche von Nelkengewürz und anderen Zutaten, die ich eigentlich nicht mit Ostern in Verbindung bringe.
Dennoch, sie sind lecker!!! Und da man hier so selten bunte Eier findet, steige ich doch gerne um auf neue Traditionen.
Ihr braucht auch gar nicht sabbernd das Bild anzuschauen, ich gebe nichs ab. *lach* Backt euch doch selbst ein paar:
Rezept für 16 Hot Cross Buns
1 1/2 cups (375ml) warm milk
2 tsp (7g/1 sachet) dried yeast
1/4 cup (55g) caster sugar
60g butter, melted
1 egg, lightly whisked
4 1/2 cups (675g) plain 00 flour
1 tsp salt
3 tsp mixed spice
1 cup (170g) sultanas
1/4 cup (45g) currants
1/4 cup (50g) mixed peel
1/3 cup (80ml) cold water
1/2 cup (170g) apricot jam
- Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.
- Combine the milk mixture, butter and egg in a jug and whisk to combine. Combine 4 cups (600g) of flour, salt, mixed spice and remaining sugar in a bowl. Add the sultanas, currants and mixed peel and stir to combine. Make a well in the centre. Pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.
- Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
- Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
- Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and widthways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 20 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).
- Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.
Rezept via Notebook Magazine
Man isst sie entweder getoastet mit etwas Butter drauf oder wie ich, frisch vom Bäcker 
Yum!
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