Shaken Udder: Salted Caramel Hot Cross Buns

Thursday, January 25, 2018

A yummy Easter themed baking recipe - with a bit of a different ingredient.

500g White Bread Mix
50g Butter
50g Golden Caster Sugar
100g Milk Chocolate Chips
200ml Shaken Udder Salted Caramel Milkshake 
100ml Water
100ml Milk
1 Large Egg

For the crosses & decoration:
3 tbsps Plain Flour 
2 tbsps Water
Golden Syrup (melted for brushing)

Step One:
Tip the bread mix into a bowl and stir in the sugar. Rub in the butter with your fingertips, then add the chocolate chips.

Step Two:
In a measuring jug, pour in the milkshake and water, then beat in the egg.

Step Three:
Transfer onto the dried ingredients. Mix to a very moist dough (the wetter the better).

Step Four:
Leave to stand for 5 minutes.

Step Five:
Cut into 10 equal pieces and roughly shape into buns with oiled hands (this helps to stop the mixture sticking too much – try not to use extra flour as it will toughen the dough)

Step Six:
Space the buns apart on 2 greased baking sheets and cover loosely with cling film. Leave the buns in a warm room until they've risen to about half the size again (this will take anything from 45 minutes to 1¼ hours, depending on how warm and moist the environment is).

Step Seven:
When the buns are risen, heat the oven to 220ºC/fan 200ºC/Gas Mark 7 and make the crosses.

Step Eight:
Mix the flour with the water to make a paste. Pour into a plastic food bag and make a tiny nick in one of the corners. Pipe crosses on each bun.

Step Nine:
Bake for 12-15 minutes until risen and golden. Brush with golden syrup

*The buns will keep fresh for a day, and after that are best toasted.*

...and there we have it, a delicious Spring Baking recipe with a little twist! Why don't you try and shake up a recipe by replacing the milk with a Shaken Udder Flavoured Milkshake?! I promise, you won't be disappointed!

Disclaimer: This blog post is in no way sponsored however, the Shaken Udder Milkshakes were kindly sent to me for the purpose of this post. All opinions and photographs are my own.


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