Hot Cross Buns

Ingredients:

• 375 ml milk, warmed
• 60 g (65 ml) butter/ baking margarine
• 560 g (4 x 250 ml) Snowflake Cake Wheat Flour
• 15 ml mixed spice
• 5 ml salt
• 55 g (65 ml) castor sugar
• 1 sachet (10 g) Instant dry yeast
• 120 g (200 ml) sultanas
• 1 egg, beaten

Filling:

• 70 g (125 ml) Snowflake Wheat Cake Flour
• 10 ml castor sugar
• ±130 ml water

Glaze:

• 30 ml milk
• 30 ml castor sugar

Method

1. In a small saucepan, heat milk and butter/ baking margarine together and leave to cool slightly. In a large mixing bowl, sift flour, spices, and salt together, add sugar, yeast and sultanas and mix through.

2. Stir in warm milk and butter/ baking margarine, and egg. Knead well for 8-10 minutes or until smooth and bounces back when pressed. Cover with oiled plastic wrap and leave in a warm place for 1 hour or until dough has doubled in size.

3. Preheat oven to 190ºC. Grease 2 x large 6-hole muffin pan. Set aside.

4. Knead again until smooth and divide into 12 equal-sized balls. Place dough balls into muffin pan, cover with oiled plastic wrap, allow to stand in a warm area; for 10-20minutes or until buns have doubled in size.

5. For crosses: Mix ingredients together into a smooth paste. Place into a piping bag and pipe crosses onto each bun.

6. Bake for 15 to 20 minutes, until golden brown and sound hollow when knocked from underneath.

7. Meanwhile, for the Glaze: Heat milk and sugar together, do not boil. Turn buns onto wire rack and brush with hot glaze. Glaze immediately once removed from oven. Allow to cool

Variations, Hints and Tips:

• No piping bag nozzle is required for piping crosses, place mixture into a freezer bag, and snip off a small corner and pipe.
• Replace the sultanas with dried cranberries or chocolate chips.
• For alternative shape, bake the buns in a loaf pan for 30-40 minutes.

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