Hot Cross Buns

Ingredients

• 35g dried yeast or 75g compressed yeast
• 1/2 cup castor sugar
• 2 cups Pauls Milk, warmed
• 1kg plain flour
• 1/4 cup Australian Milk Powder
• 1 teaspoons salt
• 2 teaspoons mixed spice
• 1 teaspoon cinnamon
• 60g Australian Butter, melted
• 120g sultanas
• 120g currants
• 2 tablespoons mixed peel 1/2 cup water
• 2 eggs, lightly beaten

PASTE FOR CROSSES

• 1/2 cup plain flour, extra
• 1/2 cup cold water

GLAZE

• 2 tablespoons brown sugar
• 1/4 teaspoon cinnamon, extra
• 2 teaspoons gelatine
• 2 tablespoons cold water, extra

Method

1. Place the yeast, a teaspoon of sugar and the warm milk in a bowl.
2. Cover and stand for 15 minutes in a warm place until frothy.
3. In a large bowl sift flour, milk powder, salt, remaining sugar and spices.
4. Add butter, sultanas, currants, mixed peel, yeast mixture, water and eggs to flour and mix into a soft dough.
5. Cover with a teatowel and stand in a warm place for 40 minutes or until doubled in size.
6. Knead on a lightly floured board until smooth and elastic.
7. Divide dough into 32 even-sized pieces and knead each into a round.
8. Place on grease-proof paper lined oven trays 1cm apart.
9. Cover and stand in warm place for 10-15 minutes.
10. Combine extra flour and water into soft paste for crosses.
11. Place into a piping bag and pipe a cross on each bun.
12. Bake at 220°C for 15-20 minutes.
13. Place brown sugar, extra cinnamon, gelatine and extra water in a small saucepan.
14. Heat for 1-2 minutes or until the sugar and gelatine has dissolved.
    Remove buns from oven and turn out on a wire rack.
15. Brush with glaze.

Nutritional Analysis Per Serve