Vanilla Zulu’s hot cross ducks
You will need:
80g soft or grated butter
1 large egg
1 teaspoon salt
1 level tablespoon Ras el Hanout or mixed spice or cinnamon
2 tablespoons brown sugar
10g instant dry yeast
Half a cup choc chips or raisins
150ml warm milk
100ml warm water
Place the warm milk and water into jug and add the yeast, sugar and 1 tablespoon of the flour. Stir and set aside and allow to sponge for about 15 minutes. This is to check that your yeast is active, it should start foaming on the top of the liquid! Now place all your ingredients into your mixer which has been fitted with the dough hook or into a large bowl if you are doing this by hand. Mix together and then knead for at least 5-8 minutes until smooth, if you are doing this by hand and the dough is sticky simply dust with flour and keep kneading.
When smooth place in a greased bowl or bag and allow to prove for twenty minutes. The dough must double in size, so you may need longer on a cooler day!
Once proved place on a floured surface and divide and roll into 12 balls and place on a greased baking sheet.
Now to make the Crosses!
80g flour 3 tablespoons milk 1 tablespoon vegetable oil
Mix to a smooth dough ball and then roll out on a floured surface.
Cut out long thin strips and then place on top of the buns, you will need to brush with a little milk to help stick them down.
I decided to try the duckling idea!
Now allow to prove for a second time for about twenty minutes. Brush with a little more milk, not too much. Bake in a pre-heated oven and bake for 12-15 minutes. Remove from heat and then brush with maple syrup, golden syrup or honey! Yum!
Don’t you feel so proud of yourself!