Hot cross buns

18 servings
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By Food24 November 03 2009
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Ingredients (18)

480 g flour
5 ml salt
65 ml sugar
2 ml mixed spice
2 ml nutmeg
5 ml cinnamon
10 g Superbake Instant Yeast
60 g butter
150 ml milk — warmed
1 egg — beaten
125 ml water — lukewarm
250 ml dried fruitcake mix
250 ml flour
1 ml salt
50 ml oil
150 ml milk
1 egg — beaten
sugar water — or apricot jam for glazing
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Preheat the oven to 200 °C (400 °F).

Spray a baking sheet with non-stick spray.

Mix the cake flour, salt, sugar, mixed spice, nutmeg and cinnamon. Add the yeast and mix.

Melt the butter in the warm milk and cool slightly. Add the milk mixture and beaten egg to the dry ingredients and enough lukewarm water to form a soft dough.

Knead the dough well for 20 minutes until smooth and elastic. Place on a lightly floured surface, cover with greased plastic wrap and rest for 15 minutes.

Knock the dough down and work in the dried fruit cake mix while kneading.

Divide the dough into 18 equal balls, shape into buns and place on the prepared baking sheet. Cover with greased plastic wrap once more and leave to rise in a warm place until double in volume, about 25 to 30 minutes.

Prepare the topping by mixing the flour, salt and oil. Gradually add the milk until the batter is thin enough to pipe, yet firm enough to retain its shape.

Brush the buns with beaten egg and pipe a cross over each bun with the topping batter.

Bake for 15 to 20 minutes. Glaze with hot sugar water while the buns are still warm.

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