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Hot cross buns

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B12, H, D
    MineralsSelenium, Zinc, Natrium, Fluorine, Chromium, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 x 8g sachets dried yeast

    2. 1 1/4 cups (310ml) milk, warmed

    3. 1/4 cup (60g) caster sugar

    4. 4 cups (600g) plain flour

    5. 1 tsp ground cinnamon

    6. 1 tsp ground mixed spice

    7. 1 tsp salt

    8. 60g butter

    9. 1 cup sultanas

    10. 1 cup dried cranberries (craisins)

    11. 2 eggs

    12. 1/3 cup (50g) self-raising flour

    13. apricot jam, warmed and sieved, for brushing

    Instructions Jump to Ingredients ↑

    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.

    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.

    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.

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