Hot Cross Currant Buns Recipe
Hot cross buns are traditionally eaten on good friday and are baked with a cross on the surface of the buns. Sweet and delicious, these hot cross buns are baked with flour, eggs and sugar with mixed spices and sultanas and are glazed with a sugar and gelatin mix.
Ingredients
| Milk | 1 1/2 Cup (16 tbs) | |
| 2 x 7 g sachets dry yeast | ||
| Flour | 4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Mixed spice | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Butter | 60 Gram | |
| 1 egg, lightly beaten | ||
| Sultanas | 1 Cup (16 tbs) | |
| PASTE FOR CROSSES | ||
| Plain flour | 1/3 Cup (16 tbs) | |
| Water | 3 Tablespoon | |
| GLAZE | ||
| Sugar | 1 Tablespoon | |
| Boiling water | 2 Tablespoon | |
| Gelatine | 1 Teaspoon | |
Directions
1.
Heat milk for 1 minute on HIGH.
Stir in yeast.
Prove yeast for 10 minutes on CONVECTION 70°C 2.
Sift together flour, salt, mixed spice and cinnamon.
Stir in sugar.
3.
Rub in butter.
Mix in egg, yeast mixture and sultanas.
Turn out onto floured surface.
Knead for 5 minutes.
4.
Place into a greased bowl and cover with plastic wrap.
Prove for 10 minutes on CONVECTION 70°C followed by 10 minutes on CONVECTION 40°C, until dough has doubled in size.
5.
Turn out and knead lightly.
6.
Divide mixture into 12 equal portions.
Knead each roll.
PROVE 1.
Place into a greased 27cm x 18cm lamington tin.
Cover with plastic wrap for 10 minutes on CONVECTION 70°C followed by 10 minutes on CONVECTION 40°C.
2.
Preheat oven 200°C.
PASTE 1.
Mix plain flour and water to a smooth paste.
Pipe crosses on top of each bun.
2.
Place buns on Low Rack, cook for 15-20 minutes on LOW MIX/BAKE 200°C.
3.
Cool on a wire rack.
GLAZE 1.
Combine sugar and boiling water.
Sprinkle gelatine over top.
Cook for 30 seconds on HIGH.
Brush over buns.
Heat milk for 1 minute on HIGH.
Stir in yeast.
Prove yeast for 10 minutes on CONVECTION 70°C 2.
Sift together flour, salt, mixed spice and cinnamon.
Stir in sugar.
3.
Rub in butter.
Mix in egg, yeast mixture and sultanas.
Turn out onto floured surface.
Knead for 5 minutes.
4.
Place into a greased bowl and cover with plastic wrap.
Prove for 10 minutes on CONVECTION 70°C followed by 10 minutes on CONVECTION 40°C, until dough has doubled in size.
5.
Turn out and knead lightly.
6.
Divide mixture into 12 equal portions.
Knead each roll.
PROVE 1.
Place into a greased 27cm x 18cm lamington tin.
Cover with plastic wrap for 10 minutes on CONVECTION 70°C followed by 10 minutes on CONVECTION 40°C.
2.
Preheat oven 200°C.
PASTE 1.
Mix plain flour and water to a smooth paste.
Pipe crosses on top of each bun.
2.
Place buns on Low Rack, cook for 15-20 minutes on LOW MIX/BAKE 200°C.
3.
Cool on a wire rack.
GLAZE 1.
Combine sugar and boiling water.
Sprinkle gelatine over top.
Cook for 30 seconds on HIGH.
Brush over buns.
Chef
