Hot Cross Buns

Makes 18

 

Ingredients

• 4 cups (600g) bread flour
• 3 tbs milk powder
• 2 tsp salt
• 3 tbs brown sugar
• 1 tbs ground mixed spice
• 1 tbs ground cinnamon
• 2 ¼ tsp Tandaco yeast
• 2 tbs oil
• 1 ½ cups (375ml) water
• 1 ¼ cups (190g) sultanas
• ¼ cup (40g) mixed peel or dried apricots, chopped
• Extra bread flour, for kneading
• CROSS BATTER
• 2 tbs water
• ¼ cup plain flour
• HOT CROSS BUN GLAZE
• ½ cup icing sugar, sifted
• ½ tsp ground allspice
• ¼ tsp ground cinnamon
• 2 tbs warm water

Method

1. Assemble Wizz Mix Professional using dough hook.
2. Place flour, milk powder, salt, sugar, spices and yeast into mixing bowl.
3. Using speed 1-2, slowly add the oil then the water to the dry ingredients. Mix for 30 seconds until a dough ball starts to form.
4. Add sultanas and mixed peel and mix for another 30 seconds.
5. Turn the dough out onto a lightly floured surface and knead by hand until the dough is soft and pliable.
6. Place the dough ball into a large bowl, loosely cover with plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size.
7. Once risen, remove and knead again on a lightly floured surface.
8. Divide the dough into 18 pieces and shape into rounds. Place close together on a lightly greased baking tray.
9. Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size.
10. Blend the cross batter ingredients to make a smooth batter and spoon into a piping bag fitted with a small pipping nozzle.
11. Remove plastic wrap and pipe a cross onto each bun.
12. Bake in a preheated oven at 190C for 15-20 minutes or until cooked and golden brown.
13. Slide buns from baking tray onto a wire rack and brush with Hot Cross Bun Glaze. Stand 5-10 minutes before serving.
14. HOT CROSS BUN GLAZE: Combine all ingredients into a small mixing bowl and stir until smooth and thin enough to drizzle or brush over hot buns.