I added a bread machine to my kitchen late last year (thanks Nan & Grandpa!) and I am still in the phase of working out its capabilities.
I’ve made a few things, mainly loaves of white bread which I conveniently put on before I went to netball on Tuesday nights and it was ready by the time I got home. Turns out great! And it’s so so simple!
Then over Christmas/New Year I tried cinnamon scrolls (delicious!) and ciabatta. Unfortunately the ciabatta didn’t turn out well – the result was delicious loaves of white bread but they didn’t have the crust of a ciabatta loaf. Not the bread maker’s fault to be fair.
So then last weekend I decided to give hot cross buns a go. Result was incredible so here’s the recipe (adapted from Breville ultimate baker’s oven recipe book):
2tblspns vegetable oil
2 tspns salt
3 tblspns brown sugar
4 cups good quality bread flour
1 tblspn ground mixed spice
1 tblspn ground cinnamon
2 1/4 tspns Tandaco yeast (7g sachet)
Set bread machine to dough setting with nuts. Turn on. Add 3/4 cup – 1 cup dark choc bits at the beep.
Divide the dough into 16 pieces and shape into rounds on a lightly greased baking tray.
Cover them loosely with cling film and leave to stand in a warm area (I rested mine inside my weber BBQ! …off of course) until doubled in size.
To make crosses:
Mix 2 tablespoons water and 1/4 cup plain flour together in a bowl. Spoon into a plastic freezer bag and then cut a small hole in the end so that you can use it as a piping bag.
Pipe the crosses over the risen buns.
Bake in a preheated oven at 190 degrees Celsius for 15-20 mins or until golden brown.
To make glaze:
Mix together 1/2 cup icing sugar, 1/2 tspn allspice, 1/4 tspn ground cinnamon and 2 tablespoons water in a bowl. Brush gently over the hot cross buns.