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| Hot Cross buns. |
Perfect hot cross buns.
Easter is nearly here and nothing is better than the taste of hot cross buns fresh from the oven. Yum!
Ingredients
Nutrition
- 2 teaspoons (7g sachet) dry yeast
- 1/4 cup (55g) caster sugar
- 1/2 cup (125ml) milk, warmed
- 1 Coles Brand Australian Free Range Egg, lightly whisked
- 3 cups (450g) plain flour
- 2 teaspoons mixed spice
- 50g chilled butter, chopped
- 1/2 cup (80g) sultanas
- 1/4 cup (40g) dried currants
- 1/4 cup (40g) mixed peel
- Butter, to serve
Flour paste
1/3 cup (50g) plain flour
1 tablespoon caster sugar
Glaze
1 teaspoon powdered gelatine
2 teaspoons caster sugar
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Method
Step 1
Combine yeast, sugar, milk and 1/3 cup (80ml) warm water in a bowl. Set aside for 5 mins or until mixture is foamy. Add the egg and whisk to combine.
Combine yeast, sugar, milk and 1/3 cup (80ml) warm water in a bowl. Set aside for 5 mins or until mixture is foamy. Add the egg and whisk to combine.
Step 2
Combine the flour and mixed spice in a bowl. Use your fingertips to rub butter into flour mixture until it resembles fine breadcrumbs. Stir in the sultanas, currants and mixed peel. Make a well in the centre. Pour the yeast mixture into the well and stir until a dough forms. Turn onto a lightly floured surface. Knead for 10 mins or until smooth and elastic.
Combine the flour and mixed spice in a bowl. Use your fingertips to rub butter into flour mixture until it resembles fine breadcrumbs. Stir in the sultanas, currants and mixed peel. Make a well in the centre. Pour the yeast mixture into the well and stir until a dough forms. Turn onto a lightly floured surface. Knead for 10 mins or until smooth and elastic.
Step 3
Place dough in a lightly greased bowl. Cover with plastic wrap and set aside for 1 hour or until dough doubles in size.
Place dough in a lightly greased bowl. Cover with plastic wrap and set aside for 1 hour or until dough doubles in size.
Step 4
Preheat oven to 200°C. Grease a 20cm x 30cm lamington pan. Turn dough onto a lightly floured surface and knead until it returns to original size. Divide into 12 portions and roll into balls. Place side by side in pan. Set aside in a draught-free place for 30 mins or until doubled in size.
Preheat oven to 200°C. Grease a 20cm x 30cm lamington pan. Turn dough onto a lightly floured surface and knead until it returns to original size. Divide into 12 portions and roll into balls. Place side by side in pan. Set aside in a draught-free place for 30 mins or until doubled in size.
Step 5
To make flour paste, combine flour, sugar and 1/4 cup (60ml) cold water in a bowl. Spoon into a snap-lock bag and snip off 1 corner. Pipe crosses onto buns. Bake for 10 mins. Reduce oven to 180°C and bake for 20 mins or until golden.
To make flour paste, combine flour, sugar and 1/4 cup (60ml) cold water in a bowl. Spoon into a snap-lock bag and snip off 1 corner. Pipe crosses onto buns. Bake for 10 mins. Reduce oven to 180°C and bake for 20 mins or until golden.
Step 6
Meanwhile, to make glaze, combine gelatine, sugar and 1 tbs boiling water in a bowl, stirring until sugar and gelatine dissolve. Turn buns onto a wire rack. Brush buns with glaze. Serve with butter.
Meanwhile, to make glaze, combine gelatine, sugar and 1 tbs boiling water in a bowl, stirring until sugar and gelatine dissolve. Turn buns onto a wire rack. Brush buns with glaze. Serve with butter.
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