Hot cross buns

YOU
18 servings

By Food24 November 03 2009
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Ingredients (18)

DOUGH
480.00 g flour — cake
5.00 ml salt
65.00 ml sugar
2.00 ml mixed spice — ground
2.00 ml nutmeg — ground
5.00 ml cinnamon — ground
10.00 g instant dried yeast
60.00 g margarine
150.00 ml milk — warmed
1.00 eggs — large, beaten
125.00 ml water — lukewarm
250.00 ml dried fruitcake mix
TOPPING
250.00 ml flour — cake
1.00 ml salt
50.00 ml oil
150.00 ml milk
1.00 eggs — large, beaten
sugar water — glazing
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Method:

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 margarine 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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