Easy, 1 hour + 2 hours proving, Serves 12
What can be more traditional than hot cross buns – spicy dough with juicy sultanas and crunchy cross!
Ingredients:
- 2tsp dried instant yeast
- 500g plain flour
- 90g sugar
- 1tsp salt
- 1tsp cinnamon
- 1/2tsp ground all-spice
- 1/4tsp fresh grated ginger
- 300ml milk
- 60g butter
- 1 large egg
- 140g sultanas (or mixture of sultanas, raisins and currants)
- 30g mixed peel
- For the crosses
- 2tbsp self-raising flour
- 2tbsp cold water
- For the glaze
- 1/2cup sugar
- 1/4tsp cinnamon
- 150ml boiling water
Instructions:
- Sift together all dry ingedients and set aside.
- Heat milk, add butter and let it melt, add to the flour and mix thoroughly.
- Beat the egg and add to the mixture to form a dough. Fold in sultanas and peel, if using.
- Turn out on a floured surface and knead until smooth and no longer sticky (about least 10 minutes).
- Roll into a ball, place in an oiled bowl, cover with cloth and prove for and hour or until doubled in size.
- Punch the dough down and make 12 small balls, place on a greased tray and let rise for another hour or so.
- Preheat oven to 200C. Mix the cold water and flour to make a thick paste and pipe crosses on top of the buns (if you don’t have a piping bag and nozzle, simply use a small plastic bag and cut off one corner.
- Bake buns in the oven for about 20 minutes.
- Disolve sugar and cinnamon in hot water and glaze buns while still hot.
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