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Hot cross buns
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Prep Time: 135 minutes
Cook Time: 25 minutes
Total Time: 160 minutes
Delicious hot cross buns, perfect for Easter.
Ingredients:
7g sachet (2 tsp) dry yeast
53.75 gm caster sugar
128.75 gm reduced-fat milk, warmed
625.00 ml plain flour
2.50 gm mixed spice
50g butter, chilled, chopped
127.50 gm sultanas
3.00 gm powdered gelatine
82.50 ml plain flour
20.00 gm caster sugar
Instructions:
Start by generously greasing a 4cm-deep, 18cm x 28cm (base) slice pan. Next, combine yeast, sugar, and milk in a bowl, stirring until the yeast is fully dissolved and the mixture is well combined. Cover the bowl and let it sit in a warm place for 10 minutes, or until the mixture becomes foamy.
1. In a bowl, combine flour and mixed spice, then rub in butter until the mixture resembles fine breadcrumbs.
2. Create a well in the center of the flour mixture and add the yeast mixture, 1/4 cup warm water, egg, and sultanas.
3. Stir everything together until well combined.
4. Cover the bowl and set it aside in a warm place for 1 hour or until the mixture has doubled in size.
Preheat your oven to 200°C/180°C fan-forced. Transfer the dough to a floured surface and knead for 5 to 8 minutes until it's smooth. Shape the dough into 12 balls and arrange them on a prepared pan, keeping them 1cm apart. Cover and let them rest in a warm place for 45 minutes until the balls double in size.
Prepare the flour paste by combining flour, sugar, and 1/4 cup of cold water in a jug. Transfer the mixture into a snap-lock bag. Cut off one corner of the bag and pipe crosses onto the buns. Bake the buns at the initial temperature for 10 minutes, then lower the oven temperature and bake for an additional 15 minutes until they turn golden and are fully cooked.
In a jug, combine 3 teaspoons of hot water with gelatine. Stir until dissolved. Brush tops of buns with the gelatine mixture. Allow to cool on a wire rack before serving.