TRADITIONAL HOT CROSS BUNS:
14 gm dry yeast
75 gm caster sugar
250 ml warm milk
(warm in micro - 50 secs)
600 gm plain flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1⁄2 teaspoon salt
80 gm cold butter(chopped)
200 gm sultanas
1 egg, beaten lightly
80 ml warm water
(warm in micro 20 secs).
Preheat oven to 100.
Place yeast, together with 1 tablespoon of the sugar and the milk in a bowl and mix until yeast is dissolved.
Open your oven door.
Cover bowl with cling wrap and stand on the open door of the oven, for 10 minutes or until the mix is frothy.
Leave door open.
Sift flour, spices and salt into a mixer or bowl.
Rub in butter by hand, until bread crumbs.
Add remaining sugar, sultanas, yeast mix, egg and water.
Mix until combined with a spoon.
If using a mixer, attach the dough hook and knead for 20 minutes.
If using your hands, knead until you have a soft dough - 15 minutes.
Cover bowl with oiled cling wrap and stand on the open oven door.
Stand for 1 hour or until dough has doubled in size.
Knead again, if using your mixer place bowl on the stand and knead 10 minutes.
If using your hands, turn dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.
Divide into 20 equal pieces, place in the palm of your hand and roll to
form a ball.
Place balls, almost touching, into a greased 33 x 25 cm oven tray.
Stand again on the open oven door, cover with a tea towel, for 20 minutes
Remove to your table top, then turn your oven up to 200 and close oven door.
While your buns are rising, make your paste for the crosses.
FLOUR PASTE FOR CROSSES.
In a small bowl mix together,
70 gm plain flour
4 teaspoon caster sugar
4 tablespoon cold water
Mix until a smooth, thick paste is formed.
Place mix into a small zip lock bag and snip a piece off the corner.
Pipe crosses onto buns, piping in one line down centres.
Then turning and piping lines down the other side, forming crosses.
Place buns into oven and bake in the centre of the oven for 15
minutes or golden.
While the buns are baking, make your glaze.
In a small pot, combine;
2 tablespoon caster sugar
2 teaspoon powdered gelatine.
Mix to combine.
Add 2 tablespoon water and over low heat, stir until sugar and gelatine are
Remove buns from oven and leave in pan for 5 minutes.
Transfer to a wire rack and brush tops with warm glaze.
Wait until glaze cools before eating.
*This flour paste mix, makes a nice, soft cross that doesn't harden.
* The gelatine in the glaze, ensures a shine that remains on the buns.
* You can omit the gelatine, just
add 1 extra teaspoon sugar.
The gelatine, gives it that high gloss, which remains on the bun.
*leaving the oven door open, while
the oven is on, gives the dough just enough residual heat to allow it to rise beautifully.
INFO / TIPS
recipe shared by Rochelle Kearns