Hot cross buns

Recipe from: 4/1/2005 12:00:00 AM

Ingredients 18
Servings 12
Time 20 minutes plus one hour rising time

Ingredients

  • 450
    g
    white bread flour
  • 10
    ml
    ground cinnamon
  • 10
    ml
    ground mixed spice
  • 5
    ml
    salt
  • 1
    x 10 g sachet instant dried yeast
  • 50
    g
    castor sugar
  • 80
    g
    cold butter, diced
  • 1
    large egg, lightly beaten
  • 300
    ml
    warm milk
  • 50
    g
    raisins
  • 50
    g
    sultanas
  • 25
    g
    currnats
  • 30
    ml
    citrus peel
  • 50
    g
    cake flour
  • GLAZE
  • 60
    ml
    milk
  • 60
    ml
    water
  • 45
    ml
    castor sugar
 

Method

25 to 30 minutes
 
Sift the bread flour and spices together into a large bowl.
Add the salt, yeast and sugar and rub in the butter.
Mix the egg and milk, then gradually stir into the dry ingredients to form a firm dough.
Knead for 10 minutes by hand or using the dough hook on a food processor.
Place the dough in a lightly greased bowl and cover with a damp dishcloth.
Set aside to rise in a warm place until the mixture has doubled in size.
Turn the dough out onto a lightly floured surface and knead in the fruit.
Divide the dough into 12 pieces and roll each one into a ball.
Place the balls next to each other in a greased baking tin.
Cover and set aside to rise again until the balls have doubled in size.
Mix the cake flour and 50 ml water to form a paste.
Put the paste into a piping bag and pipe a cross on each of the buns.
Bake in a preheated 200 °C oven for 25 to 30 minutes or until golden and cooked through. Remove from the oven.
Mix the glaze ingredients and brush over the buns while they are still hot.
Enjoy the buns while they are still warm and spread them with butter.
If you're not eating them immediately, cut in half, grill and serve with butter.
 

Read more on: bake  |  fruit
 

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