Friday, 6 April 2012

Easter Toblerone Hot Cross Buns

Last week my sister- in law came for a visit and brought me the 2 biggest pieces of Toblerone I have ever seen. I thought the ones you buy at the airport were the biggest you could find but was I wrong! Those ones are humengous!!!
Don't believe me??
I didn't have anything else for comparison than my son't bottle. But I guess it shows how big that one piece of Toblerone is!!!

Anyway, I made those special Hot Cross Buns for her and her beautiful family. I followed the Edmonds recipe with a few changes.

1 1/2 cups of milk
1 teaspoon of sugar
1 tablespoon of butter
2 teaspoons Edmonds active yeast
4 1/2 cups Edmonds high grade flour
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon mixed spices
1/2 teaspoon ground nutmeg
2 teaspoons sugar
1 3/4 cups of mixed dried fruit
1 cup of tea (mine was lemon flavoured)
100g of chopped Toblerone

1/2 cup Edmonds high grade flour
3 Tablespoons of cacao powder
6 Tablespoons of water

1 Tablespoon sugar
1 Tablespoon boiling water
1 teaspoon gelatine

Heat the milk until almost boiling. Stir in the first measure of sugar and butter until butter melts. Set aside until lukewarm. Sprinkle yeast over and leave in a warm place for 15 minutes or until frothy.

Put the dried fruit is a bowl and pour the hot tea over. Leave aside until needed.

Combine 4 cup of flour with salt, cinnamon, mixed spices and nutmeg in a bowl. Stir in second measure of sugar. Make a well in the centre of the dry ingredients.

Pour the yeast mixture in. Beat to a soft dough, adding more flour if the dough is sticky.

Drain the fruit and add them to dough along with the pieces of Toblerone.

Turn onto a lightly floured board. Knead until smooth and elastic or until the dough springs back when lightly touched.

Lightly brush a bowl with oil. Place the dough in the bowl. Brush the top with oil. Cover and leave in a warm place until doubled in size.

Punch the dough in the centre and knead lightly. Divide the mixture into 16 even- sized pieces. Shape into balls. Place the balls 2 cm apart on a greased oven tray. Cover and leave in a warm place until doubled in size.

Pipe the crosses on each bun.

Bake at 200 Degree C for 20 minutes or until golden. Remove from the oven and brush with the glaze. Cool on a wire rack.

To make the crosses:
Mix together all the ingredients until obtaining a smooth paste. Place the mixture into a small plastic bag and snip one of the corners.

To make the glaze:
Boil the water and mix together with the sugar and gelatine until all dissolved. Brush onto the Hot Cross Buns.

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