Hot Cross Buns
Photo by A delicious. Year – Katren
Hot Cross Buns
4 cups good quality plain flour
1/2 teaspoon salt
2 teaspoons bread improver
1 1/2 cups lukewarm milk
15g dried yeast
1/4 cup sugar
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon
60g soft butter
1 cup sultanas (optional addition: 1/4 cup currants and/or 1/4 cup mixed peel)
1/2 cup plain flour
1/3 cup water
1 Tablespoon sugar
1 Tablespoon hot water
1 teaspoon gelatine
# Put yeast in bowl with the milk and 1 teaspoon sugar. Leave for 10-15 minutes until it starts to froth.
# Sift flour, salt, spices into bowl and add sugar. Rub in butter and add egg, milk and yeast mixture and sultanas.
# Knead for at least 10 minutes or until elastic. If the dough is sticky you may have to add a little more flour. Alternatively you may like to use your mix master with the kneading attachment.
# Place into a greased bowl, cover with glad wrap and leave in a warm spot for anywhere between 3/4 hour and 1 1/2 hours until double in size.
# Punch down to original size and knead lightly until smooth. Cut into 12-16 pieces. Knead into round shapes and place on a large greased or baking paper lined tray about 1 cm apart. Cover with a tea towel and stand in a warm spot for about 15 minutes or until double in size.
# Mix flour and water together for crosses, place in a sandwich bag. Snip the corner off the bag and pipe crosses on the buns.
# Place in 200c oven for about 20 minutes or until cooked.
# Mix glaze ingredients together and brush over buns as soon as you take them out of the oven.
Photo by Rozy