Sunday Herald Sun - Stellar - - Contents - By Donna Hay

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´´





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