EASTER HOT CROSS BUN RECIPE
Makes 12
Ingredients
60g caster sugar
25g Dutch-process cocoa, sieved
10g dried yeast
30ml warm water (for activating yeast)
3 teaspoons mixed spice
450g plain flour
300ml milk
70g butter, coarsely chopped
1 egg
80g sultanas
Cross
½ tsp sunflower oil
70g plain flour
Water
Cinnamon glaze
60g caster sugar
½ teaspoon ground cinnamon
50ml water
Method
- Set yeast in warm water to activate, you will see bubbles, that’s when its ready to use
- Combine sugar, cocoa, mixed spice, flour and 1 teaspoon of salt in the bowl of an electric mixer fitted with a dough hook and mix on low speed to combine. Heat milk and butter in a small saucepan over low heat until butter melts, cool to lukewarm, then whisk in egg. Add milk mixture and yeast to flour and mix in mixer until it smooth and elastic. Add sultanas, knead to combine. Make into ball and transfer to a lightly buttered bowl, cover and stand in a warm place until double in size (50-1hr)
- Knock back dough, divide into 12 even pieces and roll into smooth ball weighing 100grams each. Arrange close together on a deep tray lined with spray oil and plain flour. Cover and stand in a warm place until double in size (30-40mins)
- Preheat oven to 180 degrees C. For the cross, stir flour, sunflower oil and water, adding a little more water if needed, to achieve a smooth paste. Spoon into a piping bag fitted with a small plain nozzle and pipe a cross on each bun. Bake buns until they are golden brown and sound hollow when tapped.
- For the cinnamon glaze, stir sugar, cinnamon and water in a small saucepan over medium-high heat until sugar dissolves, bring to simmer, and then cool briefly to thicken a little. Brush warm buns with glaze and serve.