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Hot Cross Buns

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Serves: 20 buns

Ingredients:

  • 2 cups Australian milk, warmed 
  • 100g Western Star butter, cubed 
  • 1 1/2 cup sultanas
  • 1 cup chopped dried apricots 
  • 1 egg, lightly beaten 
  • 2 teaspoons finely grated orange rind
  • 1/2 cup caster sugar
  • 14g (2 sachets) dried yeast 
  • 5 cups (750g) plain flour
  • 1 teaspoon mixed spice
  • 1 teaspoon cinnamon

Paste for Crosses

  • 2/3 cups plain flour
  • 1/2 cup cold water 

Glaze

  • 2 tablespoons brown sugar
  • 2 teaspoons gelatine
  • 2 tablespoons cold water 

Method:

  1. Combine milk and butter and dried fruit in a small saucepan and stir over low heat just until butter melts, cool until just blood temperature, stir in egg, orange rind, sugar and yeast. 
  2. Place flour and spices in a large bowl, pour in milk mixture and stir until dough comes together. Turn dough onto a floured surface and knead for 5-10 minutes until smooth and elastic, place in a buttered bowl, cover and stand in a warm place for 30-45 minutes. 
  3. Knock back the dough and divide into 20 pieces and knead each into a round bun. Place buns onto a lined baking tray, cover and stand in warm place for a further 30-45 minutes.
  4. For crosses, combine flour and water into a soft paste, place into a piping bag and pipe a cross on each bun. Bake at 220°C for 15-20 minutes. 
  5. For glaze, combine brown sugar, gelatine and extra water in a small saucepan. Heat for 1-2 minutes or until the sugar and gelatine have dissolved. Brush hot buns with glaze.   

Cooking Time: Prep: 30 minutes + 2 hours resting and proving time. Cooking Time: 20 minutes

Photo: Hot Cross Buns