Breville BFP400 brochure Sweet Treats, Hot Cross Buns

Sweet TREATS

Hot Cross Buns

Makes 12

INGREDIENTS

3 cups/450g plain or bread flour ¼ cup brown sugar

2 teaspoons instant active dried yeast

1 teaspoon ground cinnamon ¾ teaspoon salt

3 tablespoons/60g butter, softened 1¼ cups/315ml water

¾ cup sultanas

2 tablespoons mixed peel, optional

Cross Batter:

INGREDIENTS

¼cup plain flour 1 tablespoon water

Glaze:

INGREDIENTS

¼cup sugar

¼cup/60ml water

¼teaspoon cream of tartar

¼teaspoon gelatine

2 teaspoons water

METHOD

1.Assemble Kitchen Wizz™ Food Processor using the Dough blade.

2.Place flour, sugar, yeast, cinnamon, salt and butter into processing bowl. Process until butter is absorbed into flour.

3.With the motor running, add the sultanas and peel through the food chute, then slowly add the water. Process until dough forms into a ball. Add a little extra water if necessary.

4.Remove dough and knead on a lightly flour dusted surface. Transfer dough to a large, lightly greased bowl, cover and stand in a warm area until doubled in size, approximately 40 minutes.

5.Remove dough and knead on a lightly floured surface until smooth and elastic. Cut dough into 12 equal pieces then knead each piece well and shape into a ball.

6.Place dough balls into a lightly greased 28cm x 18cm lamington pan. Cover and stand in a warm area until doubled in size, approximately 20 minutes.

7.To make the cross batter, mix the flour and water together in a small bowl. Place batter into a small piping bag and pipe mixture across the top of buns to form a cross.

8.Bake buns in a preheated oven at 220ºC for 15-20 minutes or until cooked and golden brown.

9.To make the glaze, combine sugar, water and cream of tartar in a small saucepan and heat until dissolved. Allow the mixture to boil for 3 minutes. Soften the gelatine in the water, then add to the glaze mixture by slowly swirling the pan, do not stir.

10.Place hot buns on a cooling rack and immediately brush or drizzle the glaze over buns.

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