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DOUGH - HOT CROSS BUNS
BREAD NAME Hot Cross Buns
SETTING Dough-Bread
PADDLE Collapsible
INGREDIENTS
Water 340ml
Oil 2 tablespoons
Salt 2 teaspoons
Brown sugar 3 tablespoons
Bread flour 600g/ 4 cups
Milk powder 3 tablespoons
Ground mixed spice 1 tablespoon
Ground cinnamon 1 tablespoon
Tandaco yeast 2¼ teaspoons
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER
Sultanas 1¼ cups
Mixed peel or dried apricots, chopped ¼ cup
BATTER FOR 'CROSSES'
Water 2 tablespoons
Plain flour 40g/ ¼ cup
Handshaping procedure
1. Divide dough into 18 pieces and shape into rounds. Place rounds
close together on a lightly greased baking tray.
2. Cover loosely with lightly greased plastic wrap and leave to stand in
a warm area for 20 minutes or until doubled in size.
3. Blend “Cross” batter ingredients to make a smooth batter. Spoon into
a piping bag fitted with a small piping nozzle.
4. Remove plastic wrap and pipe a cross onto each bun.
5. Bake in preheated oven at 190°C for 15-20 minutes or until golden
brown.
6. Slide buns from baking tray onto a wire rack. If desired, brush HOT
CROSS BUN GLAZE (recipe page 136) over hot buns. Stand 5-10
minutes before serving.