hot pentagram bunssee more: breads - sweet

The basis of this recipe comes from my Muffins, scones and breads book. They called their recipe hot cross buns though. They also used a 1/4 cup of mixed peel in place of 1/4 cup of the sultanas. Since I don't like peel much I just used a whole cup of sultanas. These are very yummy buns and they feel kind of excitingly naughty to eat because they're a change to the traditional religious suggestions of the cross buns. Of course, you don't have to draw a pentagram. I'm all for encouraging diversity and personalising this to suit yourself. If you're artistic enough there are many different types of symbols representing lots of different religion and belief systems that you could draw. If you make something different, let me know and send me pictures!

ingredients

• for the buns
  • 4 teaspoons yeast
  • 1/4 cup caster sugar
  • 1 cup warm milk
  • 4 cups plain flour
  • 1 teaspoon ground cinnamon
  • 60g butter
  • 1 egg (lightly beaten)
  • 1/2 cup warm water
  • 1 cup sultanas
  • 1 tablespoon apricot jam
• for the decorating paste
  • 1/2 cup plain flour
  • 1 tablespoon caster sugar
  • 1/3 cup water

instructions

1. Combine the yeast and sugar in a bowl and stir in the warm milk. Whisk until the yeast is dissolved. Cover and stand for about 10 minutes, until a nice froth has formed.
2. Into a large bowl, sift the flour and cinnamon, and rub in the butter.
3. Stir in the yeast mixture, egg, water and fruit.
4. Cover and stand in a warm place for about an hour, until the dough has doubled in size.
5. Turn the dough out onto a floured surface and knead for several minutes until it is smooth and elastic. Divide it into 16 portions and shape these into balls. Place them into a greased square slab cake pan or baking tray, close enough that they are just touching their neighbours.
6. Stand buns in a warm place for about 20 minutes, they will rise and expand towards each other.
7. Mix the flour, sugar and water to make the decorating paste. Once your buns have finished their second rising, pipe the pentagrams onto the tops of them using a small plain piping tube. Try to be quick getting through all of the buns or else by the time you get to the last one the decorating paste will have spread and be less effective looking.
8. Cook in a 210°C oven for 10 minutes. Then reduce the heat to 180°C and cook for 15 more minutes or until they are going nice and golden brown on the top.
9. Turn the buns out onto a cooling rack and brush the tops with the warmed and seived apricot jam while they are still hot.

have you tried my "hot pentagram buns"?

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