Hot cross buns
- 3 tsp fast action dried yeast
- 75g caster sugar
- 250ml warm milk
- 600g plain flour
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 1 tsp salt
- 80g butter - cubed
- 160g sultanas
- 1 egg
- Flour paste - 35g plain flour & 2 tsp caster sugar
- Glaze - 1 tbsp caster sugar & 1 tsp powdered gelatine
Level of difficulty Average
Preparation time 120mins
Cooking time 15mins
Cost Average budget
Combine the yeast with 1 tbsp of the sugar and the milk in a bowl, whisk until the yeast is dissolved. Cover and stand in a warm place for 10 minutes or until frothy.
Sift the flour, spices and salt into a seperate bowl, rub in the butter until the mixture resembles breadcrumbs. Stir in the remaining sugar along with the fruit, yeast mixture, egg and 80ml warm water, or enough to make a soft dough.
Turn the dough on to a lightly floured surface and knead for 10 minutes until smooth and elastic. Return to the bowl and cover loosely with oiled cling film. Leave in a warm place for 1 hour, until doubled in size.
Tip onto a lightly floured surface and knead well to knock out all the air, then cut into about 20 pieces and shape into balls. Place, almost touching, in a circular pattern on a greased oven tray. Stand in a warm place for 20 minutes or until the dough is almost double in size. Preheat the oven to fan 200c.
Make the flour paste - sift the flour into a bowl, add the sugar then gradually stir in 3 tbsp of cold water to make a smooth paste. Pipe crosses on to the buns.
Bake the buns for 15 minutes or until they sound hollow when tapped. Meanwhile, combine the ingredients for the glaze with 1 tbsp water in a small pan and stir over a low heat, without boiling, until the sugar and gelatine are dissolved.
Transfer the buns to a wire rack and brush the tops with the glaze.