 |
Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 8 |
|
Hot Cross Buns are traditional Easter fare. This is an easy recipe to follow. This recipe uses metric measures 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 |
1/4 cup plain flour |
2 teaspoons caster sugar |
2 tablespoons cold water |
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.
|
|