76 recipes+ APRIL 2017
Hop into Easter well prepared by making and freezing these beauties ahead
Hot Cross Buns
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B
C
5 ways with...
Basic Hot
Cross Buns
MAKES 16 PREP 40 minutes
+ 1 hour 15 minutes to prove
COOK 15 minutes COST $1 each300ml milk, warmed
2 teaspoons (7g sachet)
dried yeast
1 egg, at room temperature
4 cups plain flour,
plus ½ cup extra
1 teaspoon ground cinnamon
90g butter, chilled,
finely chopped
1½ cups mixed dried fruit
¼ cup caster sugar
⅓ cup water
1 quantity Basic Glaze
(recipe, right)1 Grease an oven tray. Place milk
in a heatproof jug. Sprinkle yeast
over top of milk; set aside in a warm,
draught-free area for 5 minutes
or until frothy. Whisk in egg.2 Sift flour and cinnamon into a
large bowl. Using fingertips, rub in
butter to make fine crumbs. Stir in
fruit and sugar. Add milk mixture;mix to form a soft dough. Turn
out onto a lightly floured work
surface; knead for 5 minutes or
until smooth and elastic. Transfer
dough to a greased heatproof bowl.
Cover with a clean tea towel; stand
in a warm, draught-free area for
45 minutes or until doubled in size.3 Grease an oven tray. Punch
down dough; knead until smooth.
Divide the dough into 16 equal
portions; knead each until
smooth. Shape into balls. Place
dough balls, side by side, on
prepared tray. Cover with a clean
tea towel; stand in a warm,
draught-free area for 30 minutes
or until doubled in size.4 Preheat oven to 200ºC/180ºC
fan-forced. Place extra flour in
a bowl. Gradually stir in the water
until smooth. Spoon paste into
a resealable food storage bag.
Snip one small corner from bag.
Pipe crosses on dough. Bake for
15 minutes or until buns sound
hollow when lightly tapped.
Transfer to a wire rack to cool
slightly. Brush glaze over hot buns.