Kylie’s Blog

I was surprised how many Bun recipes have milk and egg in them!!

This is the one I am planning to use on Friday. This recipe makes 12 Hot Cross Buns

DRY Ingredients:

• 500g Plain Flour
• 1/2 Tablespoons Improver (or as directed on the improver packet)
• 1 sachet dry yeast
• (or Rapid rise - has both yeast and improver in one sachet)
• 2 teaspoons Salt
• 3 Tablespoons Sugar
• 1 Tablespoon Cinnamon
• 1 Tablespoon Mixed Spice

FLAVOURS:

Add one of these

• FRUIT: 1 x cup sultanas and 1 x cup currents
• CRANBERRY: 1 x cup dried cranberries; 1 x cup sultanas
• CHOC CHIPS: 2 x cups Choc chips (Milk free - either Max Brenner dark choc - or Cadbury dark chocloate chips)

LIQUID INGREDIENTS:

• 500ml very warm water (about 2/3 boiling 1/3 cold)
• 1 Tablespoon Vegetable oil

CROSS:

• 1/2 cup plain flour
• 1/3 cup of water (approx)

• 2 teaspoons sugar

GLAZE:

• 1 teaspoon sugar
• 1 teaspoon gelatine
• 1 tablespoon hot water

METHOD:

• Mix all the dry ingredients together INCLUDING Fruit or choc chips.
• Add 3/4 of the water, stirring thoroughly. Add oil and mix the dough. Add enough of the remaining water to amke moist stiff dough.
• Leave dough to rise. Cover with Plastic wrap to prevent drying. You can put the bowl in a sink with warm water to assist rising. Allow it to double in size.
• When doubled, empty dough onto floured board. Cut into quarters, then each quarter into three equal pieces. (Ensure they are the same size)
• Knead each portion and shape into smooth ball. Place balls onto tray (prep tray with Glad bake or other baking paper)
• Brush with glaze mix and pipe on cross.
• Allow buns to double in size
• Pre-heat oven to 190 C (fan forced) or 210C - or 210 for non-fan forced
• Cook till golden (about 25-30mins)
• Place on cooling rack
• You can brush the buns with an icing sugar and water mix for glossy finish if you like.

Enjoy!