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
- 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
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)
- 500ml very warm water (about 2/3 boiling 1/3 cold)
- 1 Tablespoon Vegetable oil
- 1/2 cup plain flour
- 1/3 cup of water (approx)
2 teaspoons sugar
- 1 teaspoon sugar
- 1 teaspoon gelatine
- 1 tablespoon hot water
- 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.
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