Hot Cross Currant Buns
|Milk||1 1⁄2 Cup (24 tbs)|
|Dry yeast||14 Gram (2 Sachets, 7 Gram Each)|
|Flour||4 Cup (64 tbs)|
|Mixed spice||1⁄2 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Egg||1 , lightly beaten|
|Sultanas||1 Cup (16 tbs)|
|Paste for crosses|
|Plain flour||1⁄3 Cup (5.33 tbs)|
|Boiling water||2 Tablespoon|
Heat milk for 1 minute on HIGH.
Stir in yeast.
Prove yeast for 10 minutes on CONVECTION 70Â°C 2.
Sift together flour, salt, mixed spice and cinnamon.
Stir in sugar.
Rub in butter.
Mix in egg, yeast mixture and sultanas.
Turn out onto floured surface.
Knead for 5 minutes.
Place into a greased bowl and cover with plastic wrap.
Prove for 10 minutes on CONVECTION 70Â°C followed by 10 minutes on CONVECTION 40Â°C, until dough has doubled in size.
Turn out and knead lightly.
Divide mixture into 12 equal portions.
Knead each roll.
Place into a greased 27cm x 18cm lamington tin.
Cover with plastic wrap for 10 minutes on CONVECTION 70Â°C followed by 10 minutes on CONVECTION 40Â°C.
Preheat oven 200Â°C.
Mix plain flour and water to a smooth paste.
Pipe crosses on top of each bun.
Place buns on Low Rack, cook for 15-20 minutes on LOW MIX/BAKE 200Â°C.
Cool on a wire rack.
Combine sugar and boiling water.
Sprinkle gelatine over top.
Cook for 30 seconds on HIGH.
Brush over buns.