Hot Cross Buns (Fruit)
Makes approx. 15 buns at 100g each.
Dough
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1 tablespoon (9g) dry yeast
80g caster sugar
30g golden syrup
375ml milk
637.5g bread flour
3 tsp cinnamon powder
3 tsp all spice
1/2 tsp salt
50g butter, melted
1 egg
250g sultanas or mixed fruit, soaked overnight in spiced rum or brandy
50g mixed peel, soaked overnight in spiced rum or brandy
Crosses
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½ cup plain flour
1/3 cup water
Glaze
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Jam
Water
Method
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1. Soak the sultanas, mixed fruit and peel overnight in rum or brandy.
2. Heat milk to lukewarm. Dissolve yeast and let sit until bubbly. Add a touch of the sugar in.
3. Mix together all other ingredients, knead for 10 mins, then mix through the sultanas and mixed peel. Cover and set aside until doubled in size.
4. Knock back after dough risen. Divide into equal sized balls (weigh if required). Cover and set aside again for the second rise.
5. Meanwhile, prepare the crosses. Mix together plain flour and water until a pipeable consistency. Pipe onto top of the hot cross buns.
6. Bake at 175 degrees for 20 minutes.
7. For the glaze, heat jam until liquid, dilute with a dash of water. Brush onto hot cross buns when straight out of oven.
