hot cross buns

Hot Cross Buns

Ingredients:
7g sachet dry yeast
1/3 cup caster sugar
1/2 cup milk, heated up
2 1/2 cups plain flour
1 tsp mixed spice
1 tsp cinnamon
100g butter, cool and chopped up
1 egg lightly beaten
1/4 cup warm water (not needed for Banana & Golden Syrup)
special ingredients
Glaze:
1 tsp golden syrup mixed with 2 tbsp hot water
Special Ingredients:
1. Milo (3 tbsp) and Coco Pops (1 single serve)
2. M&Ms – we used the Easter egg kind (1 cup)
3. Banana (1 ripe) and Golden Syrup (2 tbsp)
Flour Paste:
1/4 cup plain flour
1 tbsp caster sugar
2 tbsp water (just enough to make a paste)
I used chocolate fudge writing pen for M&Ms buns, apply after glazing
Method:
1.   Mix yeast, sugar and warm milk in a bowl until all the yeast is dissolved. Cover and set aside for 10 minutes. Get a baking dish to fit all 12 buns (3×4), and line it.

2.   Sift flour and spices into a bowl. Chop the butter up into small pieces and then rub it into the flour (with fingers is easiest) until the butter is evenly spread throughout. Make a well in the middle, add your special ingredient (mix if dry), add the yeast mixture, egg, and warm water (not for Banana and Syrup) and combine. Cover and set aside. Dough is supposed to rise but mine didn’t much, so decide for yourself how much of the hour to leave them.

3.   Turn dough onto a floured surface and knead for 5 minutes until smooth. Be aware the banana one will be a little stickier. Form into 12 equally sized balls and place them into the dish about 1cm apart, cover and set aside. Once again, mine didn’t benefit from much leaving so some of the batches didn’t quite make the 45 minutes.

4.   Preheat the oven to 180-200C. Make up the flour paste in a cup and when at a good consistency and not too runny, spoon into a zip-lock sandwich bag. Snip off one corner and use as a piping bag to decorate. Turn oven down to 160-180C and bake buns for 15-20 minutes or until golden and cooked through.

5.   Turn buns onto cooling rack, make glaze and gently brush the tops.

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