Sunbeam MX001 manual Special Occasions, Easter, Hot Cross Buns, Dough, Crosses, Glaze

Special Occasions

EASTER

Hot Cross Buns Makes 18

Dough

1 sachet dry yeast

2 tablespoons sugar

60g butter, melted

11/4 cup lukewarm milk

3/4 cup water

4 cups plain flour

2 tablespoons sugar, extra

2 tablespoons powdered milk

1 teaspoon salt

1 cup sultanas

Crosses

1/2 cup plain flour

1/4 cup water

Glaze

3 tablespoons sugar

1/4 cup water

1 teaspoon gelatin

1.Combine the first five ingredients in a small bowl and allow to stand in a warm place until mixture begins to froth. About 10 minutes.

2.Insert dough hooks into the mixer head (refer to page 5). Place sifted dry ingredients, including the sultana’s into the large Mixmaster bowl.

3.On Low speed (1-2), gradually add yeast mixture. Note that it will be necessary to scrape sides of bowl with a rubber spatula. Knead on Medium speed (4) for 3-4 minutes.

4.Continue the kneading process until all ingredients are incorporated and dough forms a ball.

5.Place dough in a greased bowl, turning once to grease top of dough. Cover, and let rise in a warm place until doubled in size (40-50 minutes).

6.Preheat oven to 220°C and grease a baking tray.

7.Punch down, fold sides to centre and turn the dough over. Remove the dough from the bowl and place onto a well floured surface. Lightly knead dough with the palm of your hands until smooth and elastic. Divide dough into 18 equal portions and shape into round, smooth balls.

8.Position the dough balls closely together onto the baking tray. Cover loosely for approximately 10 minutes.

9.For the crosses, combine the flour and water to form a batter and pipe crosses on the tops of the buns.

10.Bake for approximately 20-25 minutes until golden brown.

11.Whilst the buns are baking prepare the glaze. Place the water, sugar and gelatin into a small saucepan and stir over a medium heat until sugar has dissolved, approximately 2 minutes. Glaze the buns while they are still warm.

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