Hot Cross Buns

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See original recipe at: taste.com.au

kept byJacquelineTiong
recipe bytaste.com.au

Categories:
- Bake
- Breakfast
- bun
- English
- Fruit

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Ingredients:

2 x 8g sachets dried yeast
1 1/4 cups (310ml) milk, warmed
1/4 cup (60g) caster sugar
4 cups (600g) plain flour
2 tsp ground cinnamon
2 tsp ground mixed spice
1 teaspoon salt
60g butter
1 cup sultanas
1 cup dried cranberries (craisins)
2 eggs
1/3 cup (50g) self-raising flour
apricot jam, warmed and sieved, for brushing

* Spread on any jam or cream cheese

Step 1 Whisk yeast, milk and caster sugar until the sugar dissolves. Set aside for 10 minutes. Sift plain flour with cinnamon, mixed spice and salt into a large bowl. Use your fingertips to rub in butter. Step 2 Stir in sultanas, cranberries (craisins), eggs and yeast mixture. Turn dough onto floured surface. Knead 5 mins. Put in large greased bowl. Cover. Leave in warm spot 3/4 hour. Punch down. Knead until smooth. Shape into 12 balls. Put into 30cm x 20cm greased baking tray. Set aside 1/4 hour. Step 3 Preheat oven to 200°C. Combine self-raising flour and 1/4 cup (60ml) water. Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 15 minutes. Brush buns while warm with jam.

See original recipe at taste.com.au