HOT CROSS BUNS

Makes

16

Ingredients

  • 1 1/4 cups (310ml) milk
  • 3/4 cup (165g) caster sugar
  • 2 x 7g sachets dried yeast
  • 4 1/3 cups (650g) plain flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cardamom
  • 1 cup (190g) mixed dried fruit (optional)
  • 1 egg, lightly beaten
  • 100g unsalted butter, melted, cooled

Method

  1. Stir milk and 1/3 cup sugar in a saucepan over low heat until lukewarm. Turn off heat. Stir in yeast, then stand on stovetop for 10 minutes or until mixture is foamy.
  2. Sift 4 cups flour, spices and 1/4 tsp salt into a bowl. Stir in fruit. Add yeast mixture, egg and butter then stir until mixture forms a dough. Knead on a floured surface for 5 minutes or until smooth and elastic. Place in a lightly oiled bowl and cover with plastic wrap. Stand in a warm place for 1 hour or until doubled in size.
  3. Divide dough into 16 pieces and shape into balls. Place in a greased 23cm square cake tin. Cover with plastic wrap then stand in a warm place for 30 minutes or until risen level with tin's rim.
  4. Preheat oven to 200°C. Stir remaining flour, 1 tbs sugar and 1/4 cup water until smooth. Spoon into a piping bag then pipe crosses over buns. Bake for 10 minutes then reduce oven to 180°C and bake for 15-20 minutes or until golden and risen. Turn on to a wire rack to cool. Stir remaining 1/3 cup sugar and 2 tbs water in a saucepan over low-medium heat until sugar dissolves then bring to the boil. Brush hot syrup over top of buns. Serve.