Pistachio Hot Cross Buns
These Pistachio Hot Cross Buns are variation on the theme of myBreadmaker Hot Cross Buns. The addition of chopped pistachios gives them an extra nutty crunch and flavour. Also, instead of the usual sugar & water glaze, I used melted apricot jam, which is the traditional method they use in middle-European countries.
Ingredients
Method
- Attach the kneading blade (if you have one) onto the bread machine spindle then add all the dough ingredients into the bread pan in the above order.
- Select the appropriate kneading setting as per your machine’s instructions. This is normally about 2 – 2½ hours. If it has an auto dispenser put the dried fruit into it, otherwise add them when indicated by the machine.
- When the cycle completes, take out the dough and divide them into eight equal ball shapes. Put them on a lightly greased baking tray which you should put into a warm place (about 40°C) to allow to prove. They ought to take about ½ an hour to more or less double in size.
- Meanwhile make the paste: of flour & water which you then pipe onto each bun to make the crosses. Preheat the oven to 220°C.
- Pop the tray of buns into the oven for about 15 minutes – just keep an eye on them and take out when they’re nicely golden brown.
- Meanwhile make the glaze: put the apricot jam into a small pan and warm gently for about 5 minutes until runny then brush onto the buns while they’re still piping hot!