Hot Cross Buns
Yummy Hot Cross Buns
4 x 250ml CAKE FLOUR
1 x 10g sachet instant yeast
10ml ground cinnamon
10ml mixed spice
60g butter, melted
200ml warm milk
1 extra large egg
250ml dried cranerries
60ml CAKE FLOUR
Water to make a thickish paste
3ml ground cinnamon
Sift all the dry ingredients into a mixing bowl.
Mix butter, milk and beaten egg to the dry ingredients slong with enough warm water to make a dough that is soft, but not sticky.
Knead well on a lightly floured surface for 3-5 minutes.
Add the fruit and knead for a further 2 minutes.
Place dough in oiled plastic bag (pour in 5ml of oil and rub the oil through the bag to coat) and leave in a warm place to rise until double in size.
This will take about 45 minutes.
Knock back dough by kneading for a minute or two and divide into 12 balls.
Place 6 balls into two trays, cover and leave to rise for 20 minutes.
For the crosses, combine the flour, oil and enough water to make a thickish paste.
Place into a paper piping bag, or small plastic bag, and snip the corner and pipe over the buns before baking at 190°C for 20-30 minutes until golden brown.
For the glaze, boil together the water, sugar and cinnamon until you have a syrupy consistency and brush over the warm hot cross buns.
Then cool on a rack, if you can wait that long!
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