Name: Hot cross buns
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 16 servings
Cuisine: Bake
Ingredients: 675 g self-raising flour; 1 tsp salt; 1 tsp cinnamon ground; 1 nutmeg grated; 60 ml brown sugar; 80 ml mixed citrus peel; 60 ml raisins seedless; 1 cup milk warm; 100 g butter soft; 2 eggs extra large, beaten; 125 ml self-raising flour; 1 butter; 1 ml Robertson's baking powder; 125 ml milk; 125 ml sugar; 1 cup water boiled

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Ingredients (16)

675 g	self-raising flour
1 tsp	salt
1 tsp	cinnamon — ground
1	nutmeg — grated
60 ml	brown sugar
80 ml	mixed citrus peel
60 ml	raisins — seedless

YEAST

1 cup	milk — warm
100 g	butter — soft
2	eggs — extra large, beaten

For the crosses:

125 ml	self-raising flour
1	butter
1 ml	Robertson's baking powder
125 ml	milk

For the glaze:

125 ml	sugar
1 cup	water — boiled

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Method:

Mix all the dry ingredients into a bowl. Stir through peel and raisins.

Mix wet ingredients and yeast in a jug and whisk to combine.

Make a well in the centre of dry ingredients and add milk mixture. Mix well to form a soft dough.

Tip dough onto a floured surface and knead for about 10 minutes or until soft and elastic. Set aside to rise until doubled in size.

Knock dough back and divide into 16 small balls. Place balls on a greased baking tray slightly apart (about 2cm). Set aside to rise in a warm place until doubled in size.

Crosses: Mix flour, butter and baking powder with enough water to make a slightly runny paste.

Spoon paste into a piping bag (or Ziploc bag with the tip snipped off). Pipe thin crosses onto buns.

Bake for 20-25 minutes or until golden and cooked through.

Mix glaze ingredients together and brush hot buns with glaze. Leave in a switched off oven, that’s still warm, for 5 minutes to set glaze. Remove and cool on a wire rack.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.