Thursday, March 31, 2011

Delicious Hot Cross Buns

Easter isn't complete without eating warm hot cross buns straight from the oven. So, for holiday fun, follow our recipe to bake your own batch.

Makes 12

1 tbs dried yeast
1 tsp caster sugar
185ml (3/4 cup) warm milk
125ml (1/2 cup) cold milk
50g butter, melted
1 egg, lightly whisked
525g (3 1/2 cups) plain flour
200g mixed dried fruit
70g (1/3 cup) caster sugar
2 tsp mixed spice
A pinch of salt
75g (1/2 cup) plain flour
160ml (2/3 cup) water
2 tbs caster sugar


Make the dough: Whisk yeast, sugar and the 3/4 cup of warm milk in a jug. Set aside for 10 minutes or until frothy. Whisk in the 1/2 cup of cold milk, butter and egg. Combine flour, dried fruit, sugar, mixed spice and salt in a bowl. Make a well in the centre. Add the yeast mixture. Use a wooden spoon to stir until combined then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place in a greased bowl. Cover with plastic wrap. Set aside to prove for 1 1/2 hours or until doubled in size.

Shape the buns: Punch down the centre of the dough with your fist. Knead on a lightly floured surface for 2 minutes. Shape into 12 even portions. Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease. Place portions side by side in the prepared pan. Cover with a clean tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until doubled in size.

Bake and decorate: Preheat oven to 200°C. Combine flour and water to make a paste. Place in a sealable plastic bag. Cut 1 corner from the bag to make a 2mm hole. Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven temperature to 160°C. Bake for 20 minutes or until golden and cooked through. Meanwhile, sugar and water in a saucepan over low heat until the sugar dissolves. Simmer until the glaze thickens. Transfer buns to a wire rack. Brush tops with glaze. Set aside to cool slightly.

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