Hot Cross Buns

INGREDIENTS
1 1/4 cups milk
1/3 cup caster sugar
2 x 7g sachets dried yeast
4 cups plain flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cardamom
1 cup mixed dried fruit
1 egg, lightly beaten
100g unsalted butter, melted, cooled

Crosses
1/3 cup plain flour
1 tbs sugar
1/4 cup water

Glaze
1/3 cup sugar
2 tbs water


METHOD
Stir milk and 1/3 cup sugar in a saucepan over low heat until lukewarm, turn off heat.
Stir in yeast, then stand on stovetop for 10 minutes or until mixture is foamy.
Sift 4 cups flour, spices and 1/4 tsp salt into bowl, stir in fruit.
Add yeast mixture, egg and butter then stir until mixture forms a dough.
Knead on a floured surface for 10 minutes or until smooth and elastic.
Place in a lightly oil bowl and cover with plastic wrap.
Stand in a warm place for 1 hour or until doubled in size.
Punch dough in the centre, then knead again for 5 minutes.
Divide dough into 16 pieces and shape into balls.
Place in a greased (or use baking paper to line) 23cm square cake tin, cover with plastic wrap.
Stand in a warm place for 30 minutes or until risen level with tin's rim.
Preheat oven to 200°C.
Meanwhile, make crosses: stir flour, sugar and water until smooth.
Spoon into a piping bag then pipe crosses over buns.
Bake for 10 minutes then reduce over to 180°C and bake for 15-20 minutes or until golden and risen.
Turn on to a wire rack to cool.
Make glaze: stir sugar and water in a saucepan over low-medium heat until sugar dissolves then bring to boil.
Brush hot syrup over top of buns and serve warm.

SERVINGS
16


COMMENTS
I added about a tablespoon of bread improver, which made them light and fluffy.
If you don't have a large square tin, use a rectangular lasagne tin, and divide dough into 12 large (3x4) or 20 small (4x5) buns.


SOURCE
Taste.com.au