Hot Cross Buns

By Dixie Elliott

Hot Cross Buns

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.

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