Hot Cross Buns Recipe
From zen2
Ingredients
The Buns
- 4t dried active yeast (15g)
- 1¼ C warm water, at bath temperature
- 2t sugar
- 7 C white high-grade flour, or 3½ C white and 3½ C wholemeal
- 1½ t salt
- ¼ C caster sugar
- ¾ C raisins or sultanas
- ½ C currants
- ½ C chopped crystalised peel (75g)
- 2T cinnamon
- 2T mixed spice
- 2C warm milk (500 ml), at bath temperature
- 75g melted butter
- 1 egg, beaten
For the crosses
- ¾ C flour
- ¾ C water
For the glaze
- ¼ C sugar
- 2 T water
Method
In a bowl combine the yeast, warm water and sugar. Leave in a warm place until the mixture becomes frothy (approx 15 minutes).
In a large mixing bowl combine all the dry ingredients and fruit. Make a well in the middle and pour in the warm milk, melted butter, beaten egg and yeast mixture. Mix well then turn the dough out onto a floured bench and knead the mixture. I find it will take at least 10 minutes (200 times).
Divide dough into 30 pieces and roll into buns. Place on two baking trays sprayed with non-stick baking spray, cover with cling film or a clean tea towel and leave in a warm place (hot water cupboard) until the buns have doubled in size, approximately one hour.
Preheat oven to 220 [Degree] C. For the crosses, place flour and cold water in a small Ziploc bag, seal and squish it together to form a sticky paste.Snip one corner of the bag and pipe out crosses on to the buns. Bake for about 20 minutes.
Mix the caster sugar and water glaze and brush over the hot cross buns as they come out of the oven. Cool on a wire rack. Makes 30.