Homemade Hot Cross Buns
These fruity buns are great all year round.
Makes 15 Buns
EVERYDAY CANTEEN RECIPE
300mL warm milk
50g caster sugar
14g dried active yeast (2 sachets)
600g plain flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon all spice
3/4 teaspoon nutmeg
1 cup raisins, sultanas or mixed dried fruit
60g plain flour
Whisk milk, sugar and yeast together in a bowl until sugar has dissolved. Cover and set aside until yeast has activated and the mixture has gone frothy (usually about 10-15min)
Sift flour, salt, and spices together in a large bowl. Rub butter into this mixture using your fingers until it begins to look like fine crumbs.
Stir eggs, frothy yeast and dried fruit into flour mixture until combined.
Knead dough for about 5 minutes until smooth and elastic. Place dough in a large, slightly greased bowl and cover with plastic wrap and leave in warm place until dough has doubled in size (about 45min).
Remove dough, punch down, slightly knead and divide into 15 balls.
Place balls into a greased baking tray, cover with cling wrap and leave in a warm place for a further 15 minutes. Preheat oven to 190 degrees celsius.
CROSS: whisk together flour and water to form a smooth paste. Place paste in a clip lock bag, cut off the tip and use it to pipe a cross on each of the balls / buns.
Bake for 20-25min until brown.