Hot Cross Buns
1 ¼ cups milk, warmed
2 x 7g sachet dried yeast
1/4 cup (55g) caster sugar
60g butter, chopped
4 ¾ cups (600g) plain Bread flour
1 cup sultanas
1 cup currants
1 teaspoon salt
3 teaspoons mixed spice
3 teaspoons ground cinnamon
1/3 cup (40g) self-raising flour, extra
¼ cup cold water
1/3 cup (120g) apricot jam, warmed and sieved, for brushing
Whisk yeast, milk and caster sugar in a small jug until the sugar dissolves. Cover and set aside for 10 minutes. Soak sultanas and currants in hot boiling water for 5 minutes, then leave to drain in a colander.
Sift flour with cinnamon, mixed spice and salt into a large bowl. Use your fingertips to rub in butter.
Stir in sultanas and currants, eggs and yeast mixture. Turn dough onto floured surface. knead for 5 minutes. Put dough into a large greased bowl. Cover. Leave in a warm spot for 45 minutes. Punch down. Knead until smooth. Pat into a square shape and cut 20 squares. Place into a high walled baking dish. I used a roasting pan. Place close together. Set aside for 15-30 minutes.
Pre-heat oven to 200˚C or 180˚C fan-forced. Combine self-raising flour and water in a small bowl. Transfer into a snap lock bag. Snip one corner. Pipe a cross onto the buns. Bake for 10 minutes. Reduce oven temperature to 180˚C/160˚C fan-forced and bake for a further 10 minutes. Brush buns while warm with jam.
Best eaten straight out of the oven. Will keep for 24 hours in a container. Can be frozen for up to 7 days.
Our family adores Hot Cross Buns. There is nothing like the aroma of hot cross buns wafting through the house. I have always wanted to try my hand at making home-made hot cross buns and this recipe turned out perfect in my first attempt. My kids and husband told me they tasted better than the supermarket ones.