Ingredients (buns):
- 4¼ cups bread flour, sifted
- 1 tab active dry yeast
- ½ cup caster sugar
- 1½ cups lukewarm milk
- 2 tsps ground cinnamon
- 2 tsps mixed spice
- 1½ cups sultanas
- 50g butter, melted
- 1 egg
- ½ cup plain flour
- ⅓ cup water
- Butter, to serve
- Golden syrup, to serve
Ingredients (glaze):
- 1 tab water
- 2 tsps gelatine powder
- ½ cup caster sugar
- ¼ cup water, extra
Method:
- Lightly grease a 22cm square cake tin and line it with non-stick baking paper.
- Place the yeast and the milk in a large bowl. Stir in 2 teaspoons of the sugar and set aside for 5 minutes. The mixture will start to foam, indicating that the yeast is active.
- Add the remaining sugar, flour, cinnamon, mixed spice, sultanas, butter and egg to the yeast mixture and mix until a sticky dough forms. On a lightly floured surface, knead the dough for 8 minutes or until elastic. Place dough in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 1 hour or until doubled in size.
- Divide the dough into 12 pieces and roll into balls. Arrange the dough balls in the cake tin, then cover with a damp cloth and set aside in a warm place for 30 minutes or until risen. Preheat oven to 200°C.
- For the crosses, place the extra flour and the water in a bowl and stir to combine. Put the mix in a piping bag, and pipe crosses on the buns.
- Bake for 30–35 minutes or until golden and springy to touch.
- While the hot cross buns are baking, make the glaze. Add the water to a small bowl and sprinkle over the gelatine. Stir for 1–2 minutes or until the gelatine is dissolved, then set aside.
- Place the sugar and extra water in a small saucepan over low heat and cook, stirring, until the sugar is dissolved. Use a wet pastry brush to remove any sugar crystals on the side of the pan. Add the gelatin mixture and cook for 1–2 minutes or until the gelatin is fully dissolved. While the buns are still hot, brush them with the warm glaze.
- Serve buns warm with butter and golden syrup. Makes 12.
malt collective 