RECIPES
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 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 feed 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 220°C for
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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