Hot Cross Buns - cooking recipe

Ingredients
    4 teaspoons instant yeast, two 7 gram sachets
    1/3 cup caster sugar
    1 cup warm milk
    4 cups plain flour
    2 teaspoons mixed spice
    1/2 teaspoon salt
    80 g butter, chopped
    1 cup sultana
    1 egg, beaten lightly
    1/3 cup warm water
    FLOUR PASTE
    1/4 cup plain flour
    2 teaspoons caster sugar
    2 tablespoons cold water
    GLAZE
    1 tablespoon caster sugar
    1 teaspoon gelatin powder
    1 tablespoon boiling water
Preparation
    Mix the yeast with one tablespoon of the sugar and all of the milk in a small bowl. Whisk until the yeast is dissolved. Cover the bowl and stand in a warm place for about 10 minutes or until the mixture is frothy.
    Sift the flour, spices and salt into a large bowl; rub in the butter with your fingertips, until the butter is thoroughly distributed.
    Stir in the remaining sugar, fruit, yeast mixture, egg and the water to make a soft dough.
    Cover the bowl with oiled plastic wrap and stand in a warm place for about one hour or until mixture is doubled in size.
    Turn the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic.
    Divide the dough into 18 portions and roll each into a ball.
    Place the balls, almost touching, on a large greased oven tray. Stand in a warm place for about 20 minutes or until dough is almost doubled in size.
    Preheat the oven to 220\u00b0C or 200\u00b0C if fan-forced.
    FOR THE FLOUR PASTE: Sift flour and sugar into a small bowl; gradually stir in enough water to make a smooth thick paste. Place the Flour Paste into a resealable plastic bag and snip a tiny piece off one corner. Pipe crosses onto the buns.
    Bake the buns for about 15 minutes or until they sound hollow when tapped.
    Transfer the buns to a wire rack and brush the tops with the Glaze.
    FOR THE GLAZE: Combine the glaze ingredients until the sugar and gelatine are dissolved.
    Hot cross buns are best eaten the day or next day from baking. Can be frozen.

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