Hot Cross Buns – Traditional

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    Yields1 Serving
     4.50 cups Plain flour
     7 g 2x 7g sachets of yeast
     ¼ cup Caster sugar
     2 tsp Mixed spice
     2 cups Currants
     1 pinch Salt
     300 ml Milk
     40 g Butter (I prefer unsalted)
     2 Eggs
    Piping Mixture
     ½ cup Plain flour
     4 tbsp Water
    Glaze
      cup Water
     4 tbsp Apricot jam
    1

    Line a large flat baking tray with baking paper.

    2

    In a large bowl, combine the yeast, mixed spice, sugar, flour, salt and currants.

    3

    Melt butter in the microwave for approx. 30 seconds. until melted. Then whisk in the milk

    4

    Add eggs to the flour mixture then add the milk mixture. Mix together using a flat bladed knife until it just comes together. Then use your hands to finish combining the mixture.

    5

    Lightly flour your benchtop then put the mixture onto the benchtop. Knead the dough for about 5 minutes until it is well combined.

    6

    Spray a large bowl lightly with canola oil and add the mixture. Cover with plastic and set aside for 90 minutes. The mixture should double in size.

    7

    About 60 minutes in, pre heat the oven to 170 degrees.

    8

    Remove the dough from the bowl and punch it down until it’s at it’s original size. On a lightly floured surface, kneed the dough again for 1 minute.

    9

    Next divide the mixture into 12 even sized portions and shape them into balls. Place them onto the large tray you prepared earlier, about 1cm apart from each other. Note: if you prefer smaller sized buns, you could divide the mix into 15 sized balls, just reduce cooking time by 5 minutes. Cover the tray with plastic wrap and set aside to rest for 5 minutes. The buns should double in size within 30 minutes.

    10

    While you are waiting, prepare the paste. Mix the water in with the flour until its smooth. Add a little extra water if its too thick, or extra flour if too runny. Spoon the mixture into the corner of a ziplock bag and then snip off the corner with sharp scissors.

    11

    Pipe the paste over the hot cross buns to make a cross on them. Don’t make it too thick as it will spread during baking.

    12

    Bake in the oven for 20-25 minutes until the tops are a nice golden brown.

    13

    To make the glaze, add the apricot jam and water into a small saucepan and bring to the boil, stirring continuously. Use a pastry brush to brush the mixture over the top of the buns and set aside to cool down.

    Ingredients

     4.50 cups Plain flour
     7 g 2x 7g sachets of yeast
     ¼ cup Caster sugar
     2 tsp Mixed spice
     2 cups Currants
     1 pinch Salt
     300 ml Milk
     40 g Butter (I prefer unsalted)
     2 Eggs
    Piping Mixture
     ½ cup Plain flour
     4 tbsp Water
    Glaze
      cup Water
     4 tbsp Apricot jam

    Directions

    1

    Line a large flat baking tray with baking paper.

    2

    In a large bowl, combine the yeast, mixed spice, sugar, flour, salt and currants.

    3

    Melt butter in the microwave for approx. 30 seconds. until melted. Then whisk in the milk

    4

    Add eggs to the flour mixture then add the milk mixture. Mix together using a flat bladed knife until it just comes together. Then use your hands to finish combining the mixture.

    5

    Lightly flour your benchtop then put the mixture onto the benchtop. Knead the dough for about 5 minutes until it is well combined.

    6

    Spray a large bowl lightly with canola oil and add the mixture. Cover with plastic and set aside for 90 minutes. The mixture should double in size.

    7

    About 60 minutes in, pre heat the oven to 170 degrees.

    8

    Remove the dough from the bowl and punch it down until it’s at it’s original size. On a lightly floured surface, kneed the dough again for 1 minute.

    9

    Next divide the mixture into 12 even sized portions and shape them into balls. Place them onto the large tray you prepared earlier, about 1cm apart from each other. Note: if you prefer smaller sized buns, you could divide the mix into 15 sized balls, just reduce cooking time by 5 minutes. Cover the tray with plastic wrap and set aside to rest for 5 minutes. The buns should double in size within 30 minutes.

    10

    While you are waiting, prepare the paste. Mix the water in with the flour until its smooth. Add a little extra water if its too thick, or extra flour if too runny. Spoon the mixture into the corner of a ziplock bag and then snip off the corner with sharp scissors.

    11

    Pipe the paste over the hot cross buns to make a cross on them. Don’t make it too thick as it will spread during baking.

    12

    Bake in the oven for 20-25 minutes until the tops are a nice golden brown.

    13

    To make the glaze, add the apricot jam and water into a small saucepan and bring to the boil, stirring continuously. Use a pastry brush to brush the mixture over the top of the buns and set aside to cool down.

    Hot Cross Buns – Traditional

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