Semolina Hot Cross Bun Loaf
Semolina Hot Cross Bun Loaf
I came across Semolina Hot Cross Bun Loaf some years ago. The concept fascinated me. I was feeling rather lazy and not in the mood to make the traditional Hot Cross Buns and was looking for something easier. My first attempt all those years ago was absolutely delicious and the loaf vanished in minutes. However, I was not satisfied with the appearance. So I practised diligently making Semolina Breads whenever I could and finally got a wonderful Semolina Hot Cross Bun Loaf this year. Three cheers for me.
This year, it’s just my husband and me, so this satisfying, aromatic Semolina Hot Cross Bun Loaf should last a while. I made a medium sized loaf that is more than enough for both of us and it tastes great toasted with or without butter and jam or just plain.
Semolina Hot Cross Bun Loaf
The Recipe:
Semolina Hot Cross Bun Loaf
The Ingredients:
240 gms fine semolina (sooji / chiroti rava) unroasted
150 ml warm water
1 tbsp brown sugar
1 1/8 tsp dry yeast
½ tsp pink Himalayan salt
1 tbsp olive oil
55gm low fat milk powder
1/8 cup raisins, cut into pieces
1/8 cup cranberries, cut into pieces
1 tsp Mixed Spice
Milk Wash:
1 tbsp milk powder mixed with 2 tsp water
For The Cross:
Chappathi Dough
Cut into strips and place on bread when required
Method:
Mix the water, sugar and yeast in a glass bowl and leave to rise – takes about 15 minutes.
Mix the sooji, milk powder, khus khus, raisins, cranberries, spice and salt in a separate large glass bowl. Add the olive oil and gently mix. Add the yeast a little by little and mix together using a silicone or wooden spatula until the mixture forms a watery mixture in the centre of the bowl. Rest 15 to 20 minutes until the semolina absorbs the water and looks like a sticky dough. Oil your hands with a little oil and knead the dough for 10 minutes. This step is very crucial as it will determine the quality and texture of your bread. After 10 minutes, place the dough in the glass bowl, cover with cling film and leave to rise in a warm place for one hour or until dough is double in size. Next punch the dough down and with your hands press into 9 inch loaf pan, cover with cling film and allow to rise for 1 hour.
Brush the milk wash gently all over the risen loaf. Place the cross on the bread and apply milk wash again.
Bake in a preheated oven at 200 degrees Celcius /392 F for 40 to 45 minutes until done. Unmould after 5 minutes and cool for 2 hours before slicing.
NB: Make sure you use unroasted semolina as the roasted and double roasted semolina does not work.
You can also use a stand mixer to knead the dough for6 minutes after mixing it.
Some Seasonal Other Recipes You May Like
Hot Cross Biscuits/ Sooji Hot Cross Biscuits/ Semolina Hot Cross Biscuits
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