How to make Hot Cross Buns!

INGREDIENTS

• Cups & Spoons

• Grams & Millilitres

Dough

1. 4 1/2 cups plain flour

2. 2 x 7g dried yeast

3. 1/4 cup caster sugar

4. 1 1/2 tspn mixed spice

5. pinch salt

6. 1 1/2 cup currants

7. 40g butter

8. 300ml milk

9. 2 eggs lightly beaten

10. 4 tbspn water

Glaze

1. 1/3 cup water

2. 4 tbspn apricot jam

1. Combine 4 cups of flour, yeast, sugar, mixed spice, salt and currants in a large bowl. 2. Melt butter in a small saucepan over a medium heat and add the milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. 3. Use a flat bladed knife to mix the dough until it almost comes together, then using clean hands, finish mixing to a soft dough. 4. Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. 5. Place into a lightly oiled bowl and cover with plastic wrap. Set aside in a warm, draught free place for 1 – 1 ½ hours, or until dough doubles in size. 6. Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 12 even portions and shape each portion into a ball. 7. Place balls onto the lined tray, about 1cm apart. Cover with oiled cling film and set aside in a warm, draught free place for 30 minutes, or until buns double in size. 8. Preheat fan-forced oven to 170C. 9. To make the flour paste, mix ½ cup plain flour and 4 tablespoons of water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag and snip off one corner to create piping bag. Pipe flour paste over tops of buns to form crosses. 10. Place into preheated oven and bake for 20 - 25 minutes, or until buns are cooked through. 11. To make the glaze, place water and jam into a small saucepan over low heat and stir until jam dissolves. Bring to the boil for 3-4 minutes, then remove from heat. Immediately brush glaze over warm hot cross buns. 12. Serve warm or at room temperature.

Hope you all enjoy!

-The Bread Team