06 Mar Hot Cross Buns
With Easter in sight, it’s time to share our delicious hot cross bun recipe! Enjoy!
Ingredients |
Prep | Unit | Serve 30 |
|
Milk, cow, fluid unflavoured |
ml |
750 |
|
| Yeast, dry powder | g |
15 |
|
|
Sugar, Caster |
g | 110 | |
|
Butter |
Melted | g |
120 |
|
Egg, chicken, whole raw |
Beaten | g |
100 |
| Flour, wheat, white plain | kg |
1.4 |
|
|
Salt |
g | 10 | |
|
Spice, mixed or all spice |
g |
22.5 |
|
|
Sultana |
g |
340 |
|
| Currant, dried | g |
100 |
|
|
Mixed Peel |
g | 100 | |
|
Water, tap |
ml |
160 |
|
| Jam, apricot, regular | g |
340 |
Method
- Mix together milk, yeast and sugar.
- Mix together the milk mixture, butter, and egg and whisk to combine. Combine 1/2 flour, salt,
- Combine milk mixture and sultana mixture together and then cover with damp tea towel. Leave for 1 hour.
- Preheat oven to 200°C. Lightly flour workspace and knead dough until it is smooth and elastic. Divide dough into portions and shape into balls. Arrange onto an oven tray and rest for 30 minutes.
- Mix remaining flour and water into a smooth paste. Place in piping bag and then pipe a cross onto each ball of dough.
- Place in oven for 10 minutes, then reduce heat to 180°C and continue baking until golden and cooked through.
- Cool buns. Place jam in saucepan over high heat until jam melts. Strain. Brush jam over buns.
- Serve
Dietary Suitability |
||
 |
Healthy Choices | |
 |
Vegetarian Diet | Suitable for vegetarian diet. |
 |
Fortified | |
 |
Gluten Free | Not suitable. |
 |
Diary Free | Not suitable. |
 |
Pureed | Not suitable, omit currants, sultanas, mixed peel. |