The Perfect Hot Cross Buns

Brought to you by Dream With Me

INGREDIENTS

  • TABLESPOON ACTIVE DRY YEAST
  • ½ CUP (110G) CASTER (SUPERFINE) SUGAR
  • 1½ CUPS (375ML) LUKEWARM MILK
  • 4¼ CUPS (635G) PLAIN FLOUR, SIFTED
  • 2 TEASPOONS MIXED SPICE
  • 2 TEASPOONS GROUND CINNAMON
  • 50G UNSALTED BUTTER, MELTED
  • 1 EGG
  • 1½ CUPS (240G) SULTANAS
  • ⅓ CUP (55G) MIXED PEEL, OPTIONAL
  • ½ CUP (75G) PLAIN FLOUR
  • ⅓ CUP (80ML) WATER
  • UNSALTED BUTTER, TO SERVE

GLAZE

  • 1 TABLESPOON WATER
  • 2 TEASPOONS GELATINE POWDER
  • ½ CUP (110G) CASTER (SUPERFINE) SUGAR
  • ¼ CUP (60ML) WATER

WHAT YOU’ll NEED

  • 1 LARGE BOWL
  • 1 CLEAN DAMP CLOTH
  • 1 GREASED 22CM SQUARE CAKE TIN LINED WITH NON STICK BAKING PAPER
  • 1 PIPING BAG – ALTERNATIVELY YOU CAN USE A PLASTIC BAG WITH 1 CORNER CUT
  • 1 SPATULA TO COMBINE MIXTURE
  • 1 BRUSH TO ADD GLAZE
  1. In a large bowl combine the yeast, 2 teaspoons of sugar and milk and set aside for 5 minutes.
  2. Once the mixture begins to foam, add the flour, mixed spice, cinnamon, butter, egg, sultanas, mixed peel and remaining sugar. Mix until a sticky dough forms.
  3. Kneed the dough on a lightly floured surface for approx. 8 minutes or until it feels elastic.
  4. Place the dough in a lightly oiled bowl and cover with a clean, damp cloth. Set aside in a warm place for 1 hour. The mixture should double in size.
  5. Divide the dough into 12 pieces and roll into balls.
  6. Arrange the balls on your prepared cake tin. Cover with a damp cloth and set aside in a warm place for 30 minutes.

While waiting for the dough balls to rise, preheat oven to 200 degrees C.

  1. Place the extra flour and water in a bowl and stir to combine.
  2. Place mixture in a piping bag and pipe crosses on the buns. Bake for 30-35 minutes or until golden.

With the buns in the oven, its time to make the glaze.

  1. Place the water in a small bowl and sprinkle over the gelatin. Leave for 1-2 minutes while the gelatin dissolves and set aside.
  2. Place the sugar and extra water in a small saucepan over low heat and stir until the sugar is dissolved. Use a wet pastry brush to remove any sugar crystals on the side of the pan.
  3. Add the gelatin mixture and cook for 1-2 minutes or until the gelatin is dissolved.

While the buns are still hot, brush them with the warm glaze.

*For best results, bake in your pyjamas*

Serve warm with butter.

Makes 12.