Hot cross buns and more

Enjoy that special taste of hot cross buns in a variety of ways

HOT CROSS BUNS 3 WAYS

Use one basic recipe to make three versions of this Easter treat. MAKES 8 BUNS Preparation: 20 min Rising: 1¾ hours Baking: 25-30 min BASIC RECIPE 1 sachet (10 g)

instant yeast 250 ml (1 c)

lukewarm milk 60 ml (¼ c) white

sugar 500 g cake flour 5 ml (1 t) salt 60 ml (¼ c) water 50 g butter, diced VARIATION 1 Traditional raisin and spice 5 ml (1 t) ground

cinnamon 5 ml (1 t) mixed

spices 125- 250 ml

(½ c-1 c) raisins VARIATION 2 Cranberry and almond 5 ml (1 t) ground

cinnamon 2 ml (½ t) mixed

spices 100 g dried cranberries 100 g almonds,

chopped VARIATION 3 Chocolate and cinnamon 5 ml (1 t) ground

cinnamon 180 g dark chocolate, chopped TO FINISH 60 ml (¼ c) cake

flour 60 ml (¼ c) water 60 ml (¼ c) honey,

heated Line a large baking sheet with baking paper and grease with nonstick spray. 1 Basic recipe Mix the yeast, milk and half the sugar in a measuring jug. Stand in a warm place for about 30 minutes or until a thick frothy layer forms on top. 2 Put the cake flour, remaining sugar and the salt in the bowl of an electric mixer fitted with a dough hook. Add your choice of flavour variation. 3 Put the mixer on slow and gradually add the yeast mixture. If the dough is too dense, add water a little at a time and mix. 4 Add the butter and mix fast for 10 minutes or until the dough forms a ball around the hook and is no longer sticky. Cover and leave to rise in a warm place for 40 minutes or until double in size. 5 Heat the oven to 180 °C. Lightly knock down the dough. Form balls (tennis ball size) and arrange on the baking sheet. Allow to rise for 30 minutes. 6 To finish Mix the flour and water. Spoon into a piping bag and pipe crosses on the buns. Bake for 25-30 minutes until golden and done. Brush with honey. (Turn over)