Name: Hot cross buns
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: serving
Cuisine: Bake
Ingredients: 850 g flour; 1,5 cup icing sugar; 150 g butter softened; 2 Baking powder; 2 tsp Bicarbonate of soda; 1 eggs large; 60 ml seedless raisins cake mix; 500 ml milk; 1,5 tsp cinnamon ground; 1 cup flour; 1 butter; 180 ml water warm; 50 ml jam apricot; 100 ml water

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Ingredients (14)

BUNS:

850 g	flour
1,5 cup	icing sugar
150 g	butter — softened
2	Baking powder
2 tsp	Bicarbonate of soda
1	eggs — large
60 ml	seedless raisins — cake mix
500 ml	milk
1,5 tsp	cinnamon — ground

CROSS:

1 cup	flour
1	butter
180 ml	water — warm

GLAZE:

50 ml	jam — apricot
100 ml	water

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Method:

THE BUNS

Preheat the oven to 180°C.

In a bowl, sift together flour, icing sugar, ground cinnamon and baking powder.
In a separate bowl, beat milk and egg together, then add the raisins and bicarbonate of soda.
Add butter to the dry ingredients and mix together with your fingers until you have fine crumbs.

Slowly, add some of the liquid to the dry ingredients and mix the dough. Be cautious not to overmix though, the dough must have a soft but firm texture.
With a rolling pin, gently roll the dough until it’s approximately 4cm thick. Press the buns out with a round cookie cutter and place them close together on a well greased baking sheet.

THE CROSS

Sift flour and add the butter. Rub the mixture together with your fingers until the texture is that of fine crumbs.
Add warm water in small amounts until the dough has a mushy consistency.
Mix well to create smooth dough.
Place the mixture into a piping bag and pipe thin crosses onto the buns.
Pop them into your preheated oven for approximately 30 minutes until golden brown.

GLAZE

Heat water and the apricot jam until well mixed.
Once the buns have finished baking, remove from oven.
Brush syrup over the buns and serve warm.

Recipe reprinted with permission of Sasko.

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