Hot Cross Buns
2 cups all purpose flour 2 cups self-raising flour 2 tsp ginger powder
1 tsp salt
½ cup brown sugar
1 x 10g sachet dried yeast 4 tbs butter, softened ½ cup warm water
1 cup warm milk
2 tsp vanilla essence 1 extra large egg
FILLING:
¼ cup brown sugar
2 tbs cinnamon powder +/- 1 cup raisins/choc chips
CROSSES:
¼ self-raising flour ¼ cup water
GLAZE:
2 tbs hot water and 2 tbs maple syrup mixed together
Mix the flour, spice, yeast, sugar and salt in a large bowl. Rub in the butter until the mixture resembles breadcrumbs.
Make a well in the centre. Add the water, milk, vanilla essence and egg. Stir gradually to incorporate the flour to make a soft dough.
Add extra flour if the dough is too wet.
Turn the dough on to a lightly floured surface and knead until smooth and elastic. Shape into a ball. Lightly rub with oil and place in a clean, greased bowl.
Cover the bowl with plastic wrap and a cloth. Leave in a warm place for about an hour, or until the dough has doubled in size.
Turn the dough on to a lightly floured surface and gently pat out to form a rectangle.
Sprinkle with cinnamon sugar and raisins. Fold the dough over to enclose the filling. Press out gently and repeat the cinnamon sugar and raisin process twice.
Roll the dough into a sausage. Break into
20 pieces, roll into balls and place close together in a greased oven tray.
Cover with plastic wrap and a cloth.
Leave to rise in a warm place for 20 to 30 minutes.
Combine the self raising-flour and water in a bowl until smooth.
Spoon into a piping bag, snip the end and pipe a cross on each bun.
Bake in a preheated oven at 200°C for about 15 minutes or until golden.
Mix the water and maple syrup together and brush the buns with the glaze.
Switch the oven off and place the tray on the opened oven door until the glaze is dry.
Eat hot with a generous spread of butter.
Replace the raisins with chocolate chips.