Hot cross buns ( whole wheat - wheat bran - amaranth flour )

      Been wanting to bake these buns, and I have little tutti frutti also handy at home.  I am not OK with using white flour and hence gave a twist to the tale. Though it look longer for the dough to proof up, the buns was good enough. I had lost all hopes when I saw dough taking so long to rise, but why not when I experimented it a way too much :) !! but the wait was all worth it !!

Without much delay will share the twisted recipe of mine and it is here.....

 Ingredients :

1 cup whole wheat flour

1/2 cup wheat bran

1/2 cup rajgira flour ( amaranth flour)

1 1/4 cup all purpose flour ( maida)

15 gms dry instant yeast

3 tbspns sugar

1 1/4 cup - 1 1/2 cup lukewarm milk

2 tbspns butter

1/2 cup tutti frutti

Glaze 

2 tbspn sugar

Method

Sift the flour and salt into a large bowl. In a small bowl dissolve the yeast and sugar in lukewarm water and set aside to form a froth, preferably for 15 minutes. Add the yeast mixture to the flour and mix. Add the luke warm milk, a little at a time, till all of it is incorporated into the dough. Add the butter and knead till soft and smooth. Cover with a damp cloth and set aside till it doubles in size ( took over night for me ).

Preheat the oven to 240 degrees Celsius and grease a baking tray.

Knock back the dough and add the tutti frutti. Shae into round buns, marking a cross on the to with knife. Place on a baking tray and set aside to rise for another 15 minutes. Bake for ten minutes  till well risen and golden brown. Remove from the oven.

TO make the glaze, mix sugar with water and heat gently till sugar dossolves and brush the bums with the glaze immediately on taking them out of the oven.

Original source : Sanjeev kapoor's cakes and bakes