Easter Hot Cross Buns
Ingredients
- Bread Flour - 4 cups
- Brown Sugar - 3 Tbsp
- extra flour for kneading
- Ground Cinnamon - 1 Tbsp
- Ground mixed spice - 1 Tbsp
- Milk Powder - 3 Tbsp
- Mixed peel or dried apricots - 1/4 cup
- Oil - 2 Tbsp
- Salt - 2 Tsp
- Sultanas - 1 1/4 Cups
- Water - 1 1/2 Cups
- Yeast - 2 1/4 Tsp
Making the Buns
Place flour, milk powder, salt, sugar, spices and yeast into mixing bowl.
Using a low speed and slowly add the oil then the water to the dry ingredients. Mix for 30 seconds until a dough ball starts to form.
Add sultanas and mixed peel and mix for another 30 seconds.
Turn the dough out onto a lightly floured surface and knead by hand until the dough is soft and pliable.
Rest dough, and prepare for baking
Place the dough ball into a large bowl, loosely cover with plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size.
Once risen, remove and knead again on a lightly floured surface.
Divide the dough into 18 pieces and shape into rounds. Place close together on a lightly greased baking tray.
Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size.
Make and apply the "cross" batter
Blend 2 Tbsp of water and 1/4 cup of plain flour to make a smooth batter and spoon into a piping bag fitted with a small pipping nozzle.
Remove plastic wrap and pipe a cross onto each bun.
Bake, and apply glaze
Bake in a preheated oven at 190C for 15-20 minutes or until cooked and golden brown.
Slide buns from baking tray onto a wire rack and brush with Hot Cross Bun Glaze. Stand 5-10 minutes before serving.
HOT CROSS BUN GLAZE: Combine 1/2 cup icing sugar, 1/2 tsp Ground Allspice, 1/4 tsp Ground Cinnamon, 2 Tbsp Water into a small mixing bowl and stir until smooth and thin enough to drizzle or brush over hot buns.
Recipe Comments and Tips
Add your own comment!