I don't usually bother with glazing the buns (we certainly don't need more sugar in our diets) but this is easily made by boiling together 3 T each of milk and caster sugar until syrupy, then brushing over the cooked buns as soon as they are removed from the oven. I also use sultanas instead of currants and leave out the citrus peel.
Hot cross buns
Ingredients- 3 t Surebake yeast
- 450 g high grade flour
- 1/2 t salt
- 2 T milk powder
- 6 T (90 g) butter
- 3 T brown sugar
- 4 t spices (see below)
- 200 ml water
- 1 medium egg
- 3/4 c sultanas
Any combination of spices that adds up to 3-4 teaspoons will work. Here's my favourite combination:
- 1 t cinnamon
- 1 t allspice
- 1 t cloves
- 1/2 t mixed spice
- 1/2 t nutmeg
Crosses
- 3 T flour
- 1 T canola oil
- water to mix
Method
- Add ingredients to the pan in the order specified by your breadmaker instructions. Set to BASIC - DOUGH RAISIN (2 hours 20 minutes). Remove dough from pan when finished and leave to rest for another 20 minutes.
- Divide dough into 12 equal portions. [I weigh mine into ~80 g balls to ensure they rise evenly.] Roll each portion into a smooth ball and place onto an oven tray lined with baking paper. Space each ball with a 1 cm gap in between.
- Lightly spray with canola spray and cover loosely with cling film. Leave to rise in a warm place (30-35°C) for 30 minutes or until doubled in size. [I use the proof dough setting on my oven.]
- Preheat oven to 200°C. Prepare the crosses by mixing together flour and oil then adding water to make a thick paste. Thin with more water until smooth. Spoon mixture into a piping bag and pipe crosses over the buns. [I do this in long lines across the whole mixture, firstly horizontal then vertical.]
- Bake uncovered for 20-25 minutes until golden brown. Brush with glaze while still hot, if desired.
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| Hot cross buns |
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