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EASTER
Hot Cross Buns Makes 18
Dough
1 sachet dry yeast
2 tablespoons sugar
60g butter, melted
1¼ cup lukewarm milk
3/4 cup water
4 cups plain flour
2 tablespoons sugar, extra
2 tablespoons powdered milk
1 teaspoon salt
1 cup sultanas
Crosses
½ cup plain flour
¼ cup water
Glaze
3 tablespoons sugar
¼ cup water
1 teaspoon gelatin
1. Combine the first five ingredients in a
small bowl and allow to stand in a warm
place until mixture begins to froth. About
10 minutes.
2. Insert dough hooks into the mixer
head (refer to page 4). Place sifted dry
ingredients, including the sultana’s into the
large Mixmaster benchtop mixer bowl.
3. On Low speed (1-2), gradually add yeast
mixture. Note that it will be necessary to
scrape sides of bowl with a rubber spatula.
Knead on Medium speed (4) for 3-4
minutes.
4. Continue the kneading process until all
ingredients are incorporated and dough
forms a ball.
5. Place dough in a greased bowl, turning
once to grease top of dough. Cover, and let
rise in a warm place until doubled in size
(40-50 minutes).
6. Preheat oven to 220°C and grease a
baking tray.
7. Punch down, fold sides to centre and turn
the dough over. Remove the dough from
the bowl and place onto a well floured
surface. Lightly knead dough with the palm
of your hands until smooth and elastic.
Divide dough into 18 equal portions and
shape into round, smooth balls.
8. Position the dough balls closely together
onto the baking tray. Cover loosely for
approximately 10 minutes.
9. For the crosses, combine the flour and
water to form a batter and pipe crosses on
the tops of the buns.
10. Bake for approximately 20-25 minutes
until golden brown.
11. Whilst the buns are baking prepare the
glaze. Place the water, sugar and gelatin
into a small saucepan and stir over a
medium heat until sugar has dissolved,
approximately 2 minutes. Glaze the buns
while they are still warm.
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