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Wednesday, April 16, 2014

Hot Cross Buns

2 x 7g sachets granulated yeast
¼ cup (55g) caster sugar
1½ cups (375ml) warm milk
4 cups (600g) plain flour
1 teaspoon mixed spice
½ teaspoon ground cinnamon
60g butter
1 egg
¾ cup (120g) sultanas
½ x 250g block dark chocolate

Flour paste for crosses
½ cup (75g) plain flour
2 teaspoons caster sugar
1/3 cup (80ml) water, approximately

1 tablespoon caster sugar
1 teaspoon gelatine
1 tablespoon water


Combine yeast, sugar and milk in small bowl or jug; cover, stand in warm place about 10 minutes or until mixture is frothy.

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.

Turn dough onto a floured surface, knead about 5 minutes or until smooth. Divide dough into 16 pieces, place piece of chocolate into each piece of dough and knead into balls. Place balls 8cm apart onto oiled oven trays, stand in warm place about 10 minutes or until buns have risen.

Meanwhile, preheat oven to hot.

Place flour paste for crosses in piping bag fitted with small plain tube, pipe crosses on buns.

Bake buns in hot oven about 20 minutes or until well browned. Turn buns onto wire rack, brush tops with hot glaze; cool on wire rack.

To make the flour paste for crosses, combine flour and sugar in bowl. Gradually blend in enough of the water to form a smooth paste.

To make the glaze, combine ingredients in small saucepan; stir over heat, without boiling, until sugar and gelatine are dissolved.
recipe source here

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