Creating Wines of Distinction

Hot Cross Buns

Yields 20

Enjoy with the Creation Pinot Noir

4 cups flour (560 g)

5 ml salt

3 ml mixed spice

3 ml cinnamon

60 ml sugar (50 g)

60 g coconut oil

10 g yeast

250 ml coconut milk (lukewarm)

125 ml Pinot Noir must (or wine)

1 egg (beaten)

100 g sultanas or raisins

zest of 1 orange

30 ml berry jam

Preheat the oven to 185° C.

Mix all the ingredients except the berry jam to form soft dough.

Place dough in a bowl, wrap with cling film and prove till double in size.

Knock down and form 50 g bun rolls.

Place in a tray greased with cooking spray.

Prove again till double in size.

Mix some flour with water to form a smooth paste.

Before placing the proved buns in the oven, pipe a cross on each bun.

Bake till golden, for about 8 minutes.

Remove buns from the oven, place on a cooling rack and glaze with berry jam.

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