We love Easter and especially the traditional Hot Cross Bun!
Ingredients
- 4 cups plain flour
- 14g dried yeast
- 1/4 cup caster sugar
- 1 1/2 teaspoons mixed spice
- pinch of salt
- 1 1/2 cups currants
- 40g butter
- 300ml milk
- 2 eggs, lightly beaten
Flour paste
- 1/2 cup plain flour
- 4 to 5 tablespoons water
Glaze
- 1/3 cup water
- 2 tablespoons caster sugar
- Warm butter and milk, combine with dry ingredients
- Knead on floured surface until smooth, place into oiled bowl covered with a damp tea towel and set aside for 1-1.5 hours until dough doubles
- Punch down dough and knead for 30 seconds. Divide into 12 even ball-shaped portions and place on a greased tray 1cm apart. Cover and set aside for 30 minutes to double in size. Preheat oven to 170C
- Make flour paste by mixing together ingredients and pipe over buns to form cross. Bake for 20 to 25 minutes or until cooked through
- Make glaze by mixing ingredients over low heat until sugar dissolves, boil for 3-4 minutes and brush warm glaze over warm hot cross buns. Enjoy!