A SEASONAL TREAT THE WHOLE FAMILY WILL LOVE
Hot cross buns.
Nothing beats waking up to the smell of freshly baked hot cross buns at Easter.
1 tablespoon dry yeast 1½ cups (375ml) lukewarm milk ½ cup (110g) caster sugar
plus ½ cup (75g) extra 2 teaspoons mixed spice 2 teaspoons ground cinnamon 1 egg 1½ cups (240g) sultanas ³ cup (55g) mixed peel ³ cup (80ml) water GLAZE 1 tablespoon water 2 teaspoons gelatine powder ½ cup (110g) caster sugar ¼ cup (60ml) water
STEP 1 Put yeast, milk and 2 teaspoons of the sugar in a large bowl and set aside until mixture foams. Place flour, spices, butter, egg, sultanas, mixed peel and remaining sugar in a bowl. Add yeast mixture and mix until it forms a dough. STEP 2 Knead dough on a lightly floured surface until it becomes elastic. Place in a lightly oiled bowl, cover with a damp cloth and set aside for 1 hour. STEP 3 Divide dough into 12. Grease and line a 22cm square tin, fill with buns, cover with a damp cloth and set aside for 30 minutes. Preheat oven to 200°C. Combine water and extra flour in a bowl, pour in a piping bag and pipe crosses on the buns. Bake for 30–35 minutes. STEP 4 While the buns are cooking, make the glaze. Place water and gelatine in a bowl and set aside until dissolved. Place sugar and water in a saucepan over low heat, stirring until sugar dissolves. Add the gelatine mixture and cook for 1–2 minutes until dissolved. Brush buns with warm glaze while they’re still hot. Serve warm. Makes 12.
``wake up to the smell of freshly baked buns´´