Hot Cross Buns

I must confess that I used cranberry jam & forgot to strain it.

Photo by Roberta S.
Adapted from taste.com.au

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from taste.com.au

Ingredients

  • 1 1/2

    cups (375ml) warm milk

  • 2

    tsp (7g/1 sachet) dried yeast (4 tsp fresh yeast or 11.34 gms fresh yeast)

  • 1/4

    cup (55g) caster sugar

  • 60

    g butter, melted

  • 1

    egg, lightly whisked

  • 4 1/2

    cups (675g) plain 00 flour

  • 1

    tsp salt

  • 3

    tsp mixed spice

  • 1

    cup (170g) sultanas

  • 1/4

    cup (45g) currants

  • 1/4

    cup (50g) mixed peel

  • 1/3

    cup (80ml) cold water

  • 1/2

    cup (170g) apricot jam

Directions

Step 1 Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy. Step 2 Combine the milk mixture, butter and egg in a jug and whisk to combine. Combine 4 cups (600g) of flour, salt, mixed spice and remaining sugar in a bowl. Add the sultanas, currants and mixed peel and stir to combine. Make a well in the centre. Pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together. Step 3 Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size. Step 4 Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm. Step 5 Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and widthways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 20 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base). Step 6 Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.

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