Hot cross buns
5 ml salt
5 ml ground cinnamon
1 grating nutmeg
60 ml brown sugar
80 ml mixed peel
60 ml seedless raisins
8 ml dry yeast
250 ml milk, warmed
100 grams soft butter
2 extra-large eggs, beaten
For the Crosses:
125 ml flour
15 ml butter
1 ml baking powder
125 ml milk
Glaze:
125 ml sugar
250 ml boiling water
Type of dish
Baking
Bread, cakes and pastries
Bread
Flavour
30-minute quick meals
PreparationMix all the dry ingredients into a bowl.
Stir through peel and raisins.
Mix wet ingredients and yeast in a jug and whisk to combine.
Make a well in the centre of dry ingredients and add milk mixture.
Mix well to form a soft dough.
Tip dough onto a floured surface and knead for about 10 minutes or until soft and elastic.
Set aside to rise until doubled in size.
Knock dough back and divide into 16 small balls.
Place balls on a greased baking tray slightly apart (about 2cm).
Set aside to rise in a warm place until doubled in size.
Preheat oven to 180°C on FanPlus.
Mix cross ingredients with enough milk to make a slightly runny paste.
Spoon paste into a piping bag (or Ziploc bag with the tip snipped off).
Pipe thin crosses onto buns.
Bake for 20-25 minutes or until golden and cooked through. Mix glaze ingredients together and brush hot buns with glaze.
Leave in a switched off oven, that’s still warm, for 5 minutes to set glaze. Remove and cool on a wire rack.
Stir through peel and raisins.
Mix wet ingredients and yeast in a jug and whisk to combine.
Make a well in the centre of dry ingredients and add milk mixture.
Mix well to form a soft dough.
Tip dough onto a floured surface and knead for about 10 minutes or until soft and elastic.
Set aside to rise until doubled in size.
Knock dough back and divide into 16 small balls.
Place balls on a greased baking tray slightly apart (about 2cm).
Set aside to rise in a warm place until doubled in size.
Preheat oven to 180°C on FanPlus.
Mix cross ingredients with enough milk to make a slightly runny paste.
Spoon paste into a piping bag (or Ziploc bag with the tip snipped off).
Pipe thin crosses onto buns.
Bake for 20-25 minutes or until golden and cooked through. Mix glaze ingredients together and brush hot buns with glaze.
Leave in a switched off oven, that’s still warm, for 5 minutes to set glaze. Remove and cool on a wire rack.