Hot Cross Buns

Ingredients:

  • 1 tbsp active dry yeast
  • 1/2 cup caster (superfine) sugar
  • 1 1/2 (12 fl oz) lukewarm milk
  • 4 1/4 cups plain (all-purpose) flour, sifted
  • 2 tsp mixed spice
  • 2 tsp ground cinnamon
  • 50g (1 1/2 oz) butter, melted
  • 1 egg
  • 1 1/2 cups sultanas
  • 1/3 cup candied mixed peel, optional
  • 1/2 cup plain (all-purpose flour), extra
  • 1/3 cup (2 1/2 fl oz) water
Hot cross buns

Glaze

  • 1/2 cup sugar
  • 1/4 cup (2 fl oz) water
  • 2 tsp powdered gelatin
  • 1 tbsp water

Method:

1. Place the yeast, 2 teaspoons of the sugar and all of the milk in a bowl and set aside for 5 minutes. The mixture will start to foam, indicating that the yeast is active

2. Add the flour, mixed spice, cinnamon, butter, egg, sultanas, mixed peel and remaining sugar to the yeast mixture and mix using a butter knife until a sticky dough forms. Knead the dough on a lightly floured surface for 8 minutes or until it feels elastic. Place in an oiled bowl, cover with a tea towel and allow to stand in a warm place for 1 hour or until doubled in size. Divide the dough into 12 pieces and roll into balls.

3. Grease a 23cm (9 in) square cake tin and line with non-stick baking paper. Place the dough balls in the tin, cover with a clean tea towel and set aside in a warm place for 30 minutes or until they rise. Preheat the oven to 200°C (400°F). Combine the extra flour and water, place in a piping bag or a plastic bag with one corner snipped off, and pipe crosses on the buns. Bake for 35 minutes or until well browned and springy to touch. Brush with the warm glaze while the buns are hot. Serve warm with butter. Makes 12.

Tart and Bun Glaze

Place 1/2 cup sugar and 1/4 cup (2 fl. oz) water in a small saucepan over low heat, stirring until the sugar is dissolved. Remove any sugar crystals on the side with a pastry brush dipped in water. Add 2 teaspoons powdered gelatine sprinkled over 1 tablespoon water and cook for 1 minute. Set aside to cool. Brush over buns as instructed above in step 3.