المكونات
- SpinneysFOOD Fine Cinnamon 2 tbsp
- Ground allspice 1 tsp
- Freshly grated nutmeg 1 tsp
- Ground mace 1 tsp
- Ground cloves ½ tsp
- SpinneysFOOD Fine Coriander ½ tsp
- SpinneysFOOD Fine Ginger ½ tsp
- SpinneysFOOD Full Fat Milk 350ml
- Instant yeast 2 tsp
- SpinneysFOOD All-Purpose Flour 1.2kg
- Hot cross bun spice mix 1½ tbsp
- SpinneysFOOD Fine Grain White Sugar 110g
- SpinneysFOOD Fine Sea Salt 2½ tsp
- SpinneysFOOD Organic Free-Range eggs 5 large
- Vanilla pod 1
- Raisins 100g
- Candied citrus peel 100g
- SpinneysFOOD Salted Butter 260g, softened
- Cocoa powder 20g
- SpinneysFOOD Super Fine Icing Sugar 220g
- Baking powder 1 tsp
Nutrition (Per serving)
- سعرات حرارية 1242
- دهون 36.1g
- المشبعة 21.7g
- بروتين 23.5g
- الكربوهيدرات 204.4g
- السكريات 70g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
كعكات كونتشا الصغيرة
Other 30 Mins Prep · 20 Mins Cook
- To make the hot cross bun spice mix, simply combine the cinnamon, allspice, nutmeg, mace, cloves, coriander and ginger in a bowl and mix well. Set aside.
- Heat the milk until lukewarm and place it in the bowl of a stand mixer fitted with a paddle attachment. Add the yeast and mix to dissolve. Allow to stand for 15 minutes or until it begins frothing.
- Meanwhile, combine 800g of flour, spice mix, sugar and 2 tablespoons of salt. Split the vanilla pod and scrape out the seeds.
- Add the eggs to the milk mixture along with the vanilla seeds and mix well. Add the flour mixture, raisins and candied peel and mix to form a soft dough. Add 60g of butter and knead the dough for 5 minutes or until smooth. Cover with cling film and allow to proof until doubled in size.
- Preheat the oven to 180°C, gas mark 4. Line two baking sheets with parchment paper.
- Meanwhile, make the topping by sifting together 220g of flour, cocoa powder, spice mix, icing sugar, baking powder and ½ teaspoon of salt. Add 200g of butter and mix to form a soft dough. Cover and set aside.
- Turn the bun dough out onto a floured surface and divide it into 12 pieces. Roll each piece of dough into a ball and place on two lined baking sheets.
- Divide the topping into 12 balls and, working one at a time, flatten the topping balls using a tortilla press or the bottom of a pie dish. Place the flattened topping onto each dough ball. Using a sharp knife, score a cross into the top of each. Cover the dough balls and leave in a warm place until they’ve doubled in size.
- Bake the buns for 15-20 minutes or until risen and golden.
- Serve warm with butter.