Stem Ginger Hot Cross Buns

Anything M&S can do..... I thought I'd try some stem ginger hot cross buns as an alternative to the standard version, plus I used the most beautiful pale golden raisins.  Stem ginger is good at staving off colds, and I made the buns for choir rehearsal, as everybody seems to be fighting some kind of infection (or perhaps we're just hypochondriacs).   At the same time, I tested overnight proving, and have proved that it works!    There's nothing to stop you now from having fresh hot cross buns for breakfast....

Stem Ginger Hot Cross Buns 

Stem Ginger Hot Cross Buns

1lb/450g strong plain flour (bread flour)

1oz/25g fresh yeast or 15ml 1 level tbsp dried yeast

1 level tsp caster sugar

¼ pt/150ml milk

4 tbsps/60ml water

1 level tsp salt

1 level tsp mixed spice

1 level tsp cinnamon

1 level tsp grated nutmeg (freshly grated is best!)

1/2 tsp ginger (optional)

2oz/50g caster sugar

2oz/50g butter, melted

1 beaten egg

6oz/150g pale golden raisins

2 tbsps chopped stem ginger 

1 tbsp cut mixed peel  

1oz or so plain flour, a little water

to glaze:  2tbsp milk and water

               3 tbsp caster sugar                                          Oven 190 deg C

If the raisins and peel are a bit hard, bring to the boil 2oz sugar and 1/4 pint water, add the dried fruit and simmer for a few minutes, then leave it to steep while you get the next part of the ingredients together.  Drain it before using.  

In a large mixing bowl, put 4oz (100g) of the flour, adding the yeast and 1 level tsp sugar.  Warm the milk and water to approx 43 deg C – warmer than blood heat, add to the flour and mix well.  Leave in a warm place until it is foamy – 10-15 mins for fresh yeast, 20 mins for dried.

Mix together the remaining flour (12oz/350g), salt, spices and 2oz sugar.   Into the frothy yeast mix stir the butter and egg, then add all the dried ingredients.    This makes a very soft dough.   Turn onto a floured worktop and knead it until smooth.  Put back into the big bowl, cover with a cloth, and leave to rise until doubled in size – about 1 – 1 ½ hrs.      After that, turn the dough out again, and knead it again (about 2-3 minutes minimum each time).     

At this point, you can put the dough into the fridge overnight, covered in cling film.  When you take it out, knead it gently, then continue, allowing longer than 30 minutes until the rolls have warmed up and risen.   

Cut the dough into 12 pieces, and shape into rolls.  Put them onto a floured baking sheet, cover with oiled clingfilm or a light cloth, then leave for another 30 minutes to prove.   Heat the oven to 190 deg C.   Make the crosses by mixing up the plain flour and enough water to make a paste that you can pipe onto the buns relatively easily...  pipe the buns and put them into the oven.  

In a small pan, mix the milk/water and sugar.  Heat gently together.  

Bake for about 15-20 minutes until golden brown and firm to the touch.    When you take them out, glaze the buns with the milk and water mix.  For best results, do this twice, then leave them to cool…. if you can resist them for that long.