Hot Cross Buns
Ingredients:
- 300ml Milk, plus extra for the cross
- 70g Butter
- 560g Cake Flour, plus extra for dusting
- 1 tsp. Salt
- 85g Caster Sugar
- 10g Instant Yeast
- 1 tsp. Ground Cinnamon
- 1 lemon zest and juice
- 1 Egg, beaten
- 1 tsp. Canola Oil
- 75g sultanas or Raisins
- 3 tbsp. Apricot Jam
Directions:
- Preheat the oven to 220°C.
- Place your Chef Sauce Pan on medium heat. Add the milk and bring to a gentle simmer. Remove the milk from the heat, add the butter to the milk and allow it to melt. Leave the milk and butter mixture to cool to a lukewarm temperature.
- Combine 500g flour, salt, caster sugar, yeast, cinnamon, lemon zest and lemon juice in a large bowl. Create a well with the dry ingredients and gradually combine the cooled milk mixture along with the egg and the dry ingredients using your hands. Combine using your hands.
- Turn the dough mixture out onto a lightly floured surface and knead for +-10 minutes. Place the dough in an oiled bowl and cover with a damp cloth. Allow to dough to rise for +-40 minutes or until doubled in size.
- Remove the dough from the bowl out on a flat surface and knead in the sultanas/raisins.
- Grease your Chef Casserole Dish with cook and spray.Separate the dough into 12 even pieces and roll into round balls. Place the balls in your prepared Dish and leave to rise for +-30 minutes.
- In a small bowl, combine the remainder of the flour with enough water to form a thick paste. Place the mixture in a piping bag and pipe over each dough ball to form a cross.
- Bake for +-40 minutes or until golden brown.
- In your Chef Sauce Pan, warm the apricot jam, passing it through a sieve to remove any chunks. Remove the buns from the oven and gently brush with the apricot glaze. Set aside to cool and then break apart to serve.