Hot Cross Buns. Get ready for Easter with this classic recipe for home made hot cross buns.
Makes 16
1 1/2 cups hot milk
2 x 8g sachets dried yeast
1/4 cup caster sugar
4 cups plain flour
2 tsp mixed spice
1 tsp citric acid
80g butter, melted, cooled
2 eggs, lightly beaten
1 cup sultanas
3/4 cup currants
Cross paste
1/2 cup plain flour
1/3 cup cold water
Glaze
2 Tbsp caster sugar
2 Tbsp cold water
1 tsp powdered gelatine
1 Whisk milk, yeast and sugar in a large jug. Stand in a warm place for 10 minutes or until frothy. Sift flour, mixed spice and citric acid into a large bowl. Add sultanas and currants and stir until well combined. Make a well in the centre and add yeast mixture, butter and eggs. Stir with a spoon until a soft dough forms.
2 Turn dough onto a lightly floured surface and knead for 5 minutes or until smooth. Form the dough into a ball and put into a lightly oiled large bowl. Cover with plastic wrap and stand in a warm place for 25 minutes or until dough is well risen.
3 Preheat oven to 200C. Lightly brush a 23cm square cake pan with butter. Punch dough down with your fist, then turn onto a floured surface and knead for 2 minutes. Divide the dough in half , then divide each portion into 8 even pieces. Form each piece of dough into a roll. Place rolls into prepared cake pan, side by side. Stand in a warm place for 20 minutes to rise.
4 Meanwhile, combine the flour and water in a small bowl to form a smooth paste. Spoon into a small clip lock bag. Snip one corner of bag and pipe in a continuous line down the centre of each row of buns. Repeat in the opposite direction to make crosses. Bake buns for 20-25 minutes or until golden and sound hollow when tapped. Transfer to a wire rack to cool.
5 To make glaze, stir sugar, water and gelatine in a small saucepan over a medium heat, until sugar dissolves, boils and mixture thickens slightly. Brush tops of buns with glaze while buns are still hot. Serve warm with butter.
