Hot Cross Buns
340ml lukewarm water 2 ½ tbsp melted butter
2 tsp salt ¼ cup brown sugar
600gms (4 cups) bread/hi-grade flour 4 tbsp milk powder*
1 ½ tbsp ground mixed spice 1 ½ tbsp ground cinnamon
2 ½ tsp active dry yeast
1 ½ cups sultanas 1/3 cup mixed peel
Finely grated zest of 1 lemon or orange
Paste for Crosses
3 tbsp plain flour 3 tbsp water
¾ tsp vanilla essence few drops pure almond essence (optional)
80ml (1/3 cup) water 2 tbsp caster sugar
To make dough in bread maker:
Add dough ingredients in order recommended by your bread maker. (We’ve listed in the order we place them in our pan.) Use dough cycle – usually 1.5hrs. 15 minutes into the cycle add the sultanas, mixed peel & zest – or when machine beeps to add these.
To make dough by hand/mixer:
(Use 340ml milk rather than water & milk powder*, if preferred). Heat milk until lukewarm, remove from heat, sprinkle yeast on top & whisk lightly. Whisk in sugar and stand for 3 minutes. Add butter & stir.
Mix flour, salt, spices, sultanas, mixed peel & zest in a large bowl and make a well in the centre. Add the milk mixture & stir until just combined. Tip the dough onto a lightly floured surface & knead until smooth (60-80 kneading strokes) or knead in a mixer with a dough hook for 5 mins. Place in a large, lightly oiled bowl, cover with a clean tea towel & leave to rise in a warm place until almost doubled in size (about 1 ¼ hrs).
Preheat oven to 190C/375F. Divide dough into 18-20 pieces and shape into rounds. Place rounds close together on a tray or in an oblong baking dish. Cover loosely with lightly greased plastic wrap or a clean tea towel. Leave to stand in a warm place for 20 mins, or until doubled in size.
Blend the “cross” batter together to make a smooth batter. Spoon into a piping bag or small ziplock bag (make a small cut in the corner). Pipe a cross shape onto each bun.
Bake in the preheated oven for 15-20 minutes or until golden brown.
To make glaze: Place water & sugar into a small saucepan over low heat. Stir until sugar dissolves.
Bring to the boil & boil for 5 minutes. Brush warm glaze over warm hot cross buns.
Serve warm or at room temperature. They freeze well. Enjoy!