Hot Cross Buns

Submitted by Jubes

"Hot Cross Buns are traditional Easter fare. This is an easy recipe to follow. This recipe uses metric measures"

 

• Ready In: 1hr 45mins
• Ingredients: 16
• Yields: 18 hot cross buns
• Serves: 18

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

directions

1. 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.
2. Sift the flour, spices and salt into a large bowl; rub in the butter with your fingertips, until the butter is thoroughly distributed.
3. Stir in the remaining sugar, fruit, yeast mixture, egg and the water to make a soft dough.
4. Cover the bowl with oiled plastic wrap and stand in a warm place for about one hour or until mixture is doubled in size.
5. Turn the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic.
6. Divide the dough into 18 portions and roll each into a ball.
7. 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.
8. Preheat the oven to 220°C or 200°C if fan-forced.
9. 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.
10. Bake the buns for about 15 minutes or until they sound hollow when tapped.
11. Transfer the buns to a wire rack and brush the tops with the Glaze.
12. FOR THE GLAZE: Combine the glaze ingredients until the sugar and gelatine are dissolved.
13. Hot cross buns are best eaten the day or next day from baking. Can be frozen.