Hot cross buns

YOU
18 servings
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Starch

By Food24 November 03 2009
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Ingredients (20)

DOUGH
480.00 g flour — cake
50.00 g sugar
5.00 ml salt
3.00 ml mixed spice — ground
3.00 ml nutmeg — ground
4.00 ml cinnamon — ground
10.00 g Superbake Instant Yeast
50.00 g margarine
150.00 ml milk
1.00 eggs — beaten
100.00 ml water — warm
150.00 g cake mix
CROSS
100.00 g flour — cake
2.00 ml salt
50.00 ml oil
125.00 ml milk
1.00 eggs — yolks only, lightly beaten
Glaze
50.00 ml milk
50.00 ml water
40.00 g sugar
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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.



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