Hot cross buns

Recipe from: 3/23/1989 12:00:00 AM
Ingredients 23
Servings 18
Time

Ingredients

  • DOUGH
  • 480
    g
    cake flour
  • 50
    g
    sugar
  • 5
    ml
    salt
  • 3
    ml
    mixed spice
  • 3
    ml
    nutmeg
  • 4
    ml
    cinnamon
  • 10
    g
    instant dried yeast
  • 50
    g
    margarine
  • 150
    ml
    milk
  • 1
    egg, beaten
  • 100
    ml
    warm water (you may need more)
  • 150
    g
    cake mix
  • CROSS
  • 100
    g
    cake flour
  • 2
    ml
    salt
  • 50
    ml
    oil
  • 125
    ml
    milk
  • 1
    egg yolk, lightly beaten
  • GLAZE
  • 50
    ml
    milk
  • 50
    ml
    water
  • 40
    g
    sugar
 

Method

 
Preheat the oven to 200 ºC (400 ºF). Sift the dry ingredients together in a mixing bowl and add the instant dried yeast. Heat the margarine and milk until the margarine melts, then let the mixture cool a little. Add the milk mixture and the beaten egg to the dry ingredients and add enough hot water to form a soft, manageable dough. Knead for 10 minutes until the dough is smooth and elastic. Cover the dough and leave in a warm place until it has doubled in volume. Knead the dough again and simultaneously add the cake mix. Knead until well mixed. Divide the dough into 18 equal balls by first halving it and cutting each half in 3. Then cut each piece of dough in 3 again and roll the pieces into little balls. Place the balls on a greased baking sheet. Cover and leave until the balls have doubled in volume. Make the batter for the crosses by mixing the first 3 ingredients with enough milk to make a batter thin enough to pipe, but thick enough to maintain its shape. Brush each hot cross bun with egg yolk and pipe the crosses on top. Bake for 15 to 20 minutes until the buns are browned on top. Boil all the glaze ingredients for 4 minutes and brush the buns as soon as you remove them from the oven.
 

Read more on: starch  |  bake
 

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