Donna Hay: There’s nothing better than freshly baked buns.
A SEASONAL TREAT THE WHOLE FAMILY WILL LOVE
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
4 1/4 cups (635g) palin flour, sifted, plus ½ cup (75g) extra
2 teaspoons mixed spice
2 teaspoons ground cinnamon
50g unsalted butter, chopped and melted 1 egg 1½ cups (240g) sultanas
1/3 cup (55g) mixed peel
1/3 cup (80ml) water
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.
TIPS AND TRICKS
• You can swap the mixed peel for ¦|³ cup (65g) chocolate chips.
``wake up to the smell of freshly baked buns´´