hot cross buns
Prep:
20 mins
Cook:
10 mins
Serves:
18
method:
Hot cross buns
1
Boil milk; stir in butter and cool to lukewarm.
2
Dissolve yeast in warm water.
3
Sift flour with sugar, salt and cinnamon in a large bowl.
4
Stir in raisins and candied fruit until well coated.
5
Stir in eggs, cool milk add yeast; blend well.
6
Turn dough out onto lightly floured board and knead until smooth and elastic, 5 to 8 minutes.
7
Place in greased bowl, turning onto grease top.
8
Cover; let rise in warm place until doubled in bulk, about 1 1/2 hours.
9
Knock back dough, pinch off pieces, and form smooth, rounded balls about 1 1/2 inches in diameter.
10
Place balls of dough on greased baking sheet about 2 inches apart.
11
Brush each bun with diluted egg yolk.
12
Snip 1/2 inch deep cross in centre of each bun with greased scissors.
13
Let buns rise in warm place until doubled in bulk, about 30 minutes.
14
Bake at 400°F/200°C for about 8 to 10 minutes, or until lightly browned.
15
Cool on wire racks for about 5 minutes.
Lemon topping
1
Combine lemon juice and water; beat until smooth.
2
Drizzle icing on the crosses of the hot cross buns.
ingredients:
Dough
• 237ml milk
• 30g butter or margarine
• 1 package active dry yeast
• 59ml warm water (45°C/110°F)
• 600g flour
• 75g sugar
• 1 tbsp salt
• 1 tbsp cinnamon
• 200g California Raisins
• 100g mixed candied fruit
• 2 eggs, well beaten
• 1 egg yolk, diluted with 1 tsp water
Lemon topping
• 150g powdered sugar
• 2tsp lemon juice
• 1 tsp water
