Ingredients
Flour paste
Glaze
Method
Hot cross buns
1.In a small bowl or jug, combine yeast, sugar and milk. Cover; stand in warm place about 10 minutes or until mixture is frothy.
2.Sift flour and spices into large bowl; rub in butter. Stir in yeast mixture, egg and sultanas; mix to a soft sticky dough. Cover; stand in warm place about 45 minutes or until dough has doubled in size.
3.Grease 23cm-square slab cake pan or deep 23cm-square cake pan.
4.Turn dough onto floured surface; knead about 5 minutes or until smooth. Divide dough into 16 pieces, knead into balls. Place balls into pan; cover, stand in warm place about 10 minutes or until buns have risen to top of pan.
5.Meanwhile, preheat oven to 220°C/200°C fan-forced.
6.Make flour paste for crosses; place in piping bag fitted with small plain tube, pipe crosses on buns.
7.Bake buns about 20 minutes. Turn buns, top-side up, onto wire rack.
8.Make glaze; brush hot buns with hot glaze. Cool on wire rack.
Flour paste
9.In a cup, combine flour and sugar. Gradually blend in enough of the water to form a smooth firm paste.
Glaze
10.In a small saucepan, stir ingredients over medium heat, without boiling, until sugar and gelatine are dissolved.
Home-made hot cross buns keep for about 1 day.
Note
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