HOT CROSS BUNS
Homemade hot cross buns straight from the oven make a real family treat for the Easter break.
Prep: 30 mins (+ proving time) Cooking: 30 mins
1¼ cups milk
1/3 cup caster sugar
2 x 8g sachets dried yeast
4 cups Healthy Baker Plain Flour
2½ teaspoons mixed spice
¼ teaspoon salt
1 cup mixed dried fruit (sultanas, currants, mixed citrus peel)
1 egg, lightly beaten
60g butter, melted
1/3 cup Healthy Baker Plain Flour
¼ cup water
¼ cup apricot jam
Heat milk until just warm (do not overheat). Stir in sugar. Add yeast and stir to combine. Place in a warm place for 10 minutes or until frothy.
Meanwhile, sift flour, mixed spice and salt into a large bowl. Stir in dried fruit and make a well in the centre. Pour in yeast mixture, egg and butter and mix to combine. Turn onto a lightly floured bench and knead for 10 minutes or until smooth and elastic. Place into a lightly oiled large bowl and cover with plastic wrap. Place in a warm place for 45 minutes or until double in size.
Grease a 23cm square slab pan with butter. Punch dough down and turn onto bench. Knead lightly. Divide dough into 16 pieces. Knead each piece lightly to form a ball and place side by side into prepared pan. Cover with plastic wrap and place in a warm place for 20 minutes.
Meanwhile, preheat oven to 200ºC. Make cross dough by mixing flour and water together. Place into a piping bag fitted with a round small plain nozzle. Pipe dough over buns to form crosses. Bake buns for 10 minutes, then reduce heat to 170ºC and bake 20 minutes longer or until cooked. Turn out of tin onto a wire cooling rack.
Heat apricot jam, then push through a small sieve or strainer. Brush jam over top of hot buns.