Hot Cross Buns
Ingredients
BUNS
about 4 1/2 cups flour suitable for bread making
1/2 teaspoon salt
2 teaspoons mixed spice
1 teaspoon cinnamon
2 sachets instant dry yeast
1/4 cup sugar
125g butter
1 1/4 cups hot water
2 eggs
1 1/2 cups currants
1/2 cup chopped mixed peel
CROSSES
1/2 cup flour
1 tablespoon melted butter
about 1/4 cup water
GLAZE
2 tablespoons milk
2 tablespoons sugar
Method
Place 3 1/2 cups of flour, salt, mixed spice, cinnamon, yeast and sugar in a bowl. Mix to combine. Melt butter in the hot water. Lightly beat the eggs. Pour the water and eggs into the dry ingredients and add the currants and mixed peel. Mix to combine, working in more flour to make a stiff dough.
Turn the dough out onto a lightly floured board and knead until smooth and elastic. This is when the dough springs back after you poke your finger in it. Turn dough into an oiled bowl and turn the dough over. Cover bowl with plastic wrap and set aside in a wam place until the dough has doubled in volume.
Punch the dough down and form into a ball. Knead lightly then roll into a cylinder 5-6cm in diameter. Cut into 18 even-sized pieces. Form each piece into a ball. Place on an oven tray. Set aside in a warm place to double in volume. Pipe crosses on. (You can do this easily by snipping a small corner from a small plastic bag and using that as a piping bag.)
Bake at 220C for 20 minutes. Remove from oven and brush with glaze. Bake for a further 5 minutes or until golden and cooked.
CROSSES: Mix flour, butter and enough water together to make a pipeable mixture.
GLAZE: Mix milk and sugar together until dissolved.
Categories
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