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NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Hot Cross Buns
Makes 12
3 cups/450g plain or bread flour
¼ cup brown sugar
2 teaspoons instant active dried yeast
1 teaspoon ground cinnamon
¾ teaspoon salt
3 tablespoons/60g butter, softened
1¼ cups/315ml water
¾ cup sultanas
2 tablespoons mixed peel, optional
Cross Batter:
¼ cup plain flour
1 tablespoon water
Glaze:
¼ cup sugar
¼ cup/60ml water
¼ teaspoon cream of tartar
¼ teaspoon gelatine
2 teaspoons water
Assemble ikon™ Food Processor using the Dough blade.
Place flour, sugar, yeast, cinnamon, salt and butter into processing bowl. Process until butter is
absorbed into flour.
With the motor running, add the sultanas and peel through the food chute, then slowly add the water.
Process until dough forms into a ball. Add a little extra water if necessary.
Remove dough and knead on a lightly flour dusted surface. Transfer dough to a large, lightly greased
bowl, cover and stand in a warm area until doubled in size, approximately 40 minutes.
Remove dough and knead on a lightly floured surface until smooth and elastic. Cut dough into 12
equal pieces then knead each piece well and shape into a ball.
Place dough balls into a lightly greased 28cm x 18cm lamington pan. Cover and stand in a warm area
until doubled in size, approximately 20 minutes.
To make the cross batter, mix the flour and water together in a small bowl. Place batter into a small
piping bag and pipe mixture across the top of buns to form a cross.
Bake buns in a preheated oven at 220ºC for 15-20 minutes or until cooked and golden brown.
To make the glaze, combine sugar, water and cream of tartar in a small saucepan and heat until
dissolved. Allow the mixture to boil for 3 minutes. Soften the gelatine in the water, then add to the
glaze mixture by slowly swirling the pan, do not stir.
Place hot buns on a cooling rack and immediately brush or drizzle the glaze over buns.
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Sweet treats continued
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