Hot Cross Buns
|Plain flour||4 Cup (64 tbs)|
|Mixed spice||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Currants/Sultanas||3⁄4 Cup (12 tbs)|
|Chopped mixed peel||4 Cup (64 tbs)|
|Compressed yeast||30 Gram|
|Castor sugar||1⁄2 Cup (8 tbs)|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Lukewarm milk||1⁄2 Cup (8 tbs)|
|Egg||1 , lightly beaten|
|Self raising flour||4 Tablespoon|
|Cold water||2 Tablespoon|
Sift flour with spices and salt into a bowl. Rub in softened butter, then stir in fruit and peel. Make a well in centre. Cream yeast with sugar, add a little warm water to yeast to dissolve in completely. Add remaining water and milk to yeast and add with beaten egg to well in flour. Mix to a soft dough. Turn on to a lightly floured surface and knead until smooth and elastic. Shape into a ball, place in a clean, greased bowl and turn over so that the top of the dough is greased. Cover with greased plastic film and a cloth, and leave to rise in a warm place until doubled in bulk, about I-1/2 hours. Turn risen dough on to a lightly floured surface and gently press out to 1cm thickness. Divide dough into 12-14 pieces and shape each into a ball. Place buns in greased round cake tins. Cover and leave to rise in a warm place for a further 20-30 minutes.
PASTE FOR CROSS: Combine self-raising flour and water and beat to a smooth paste. Fill into a greaseproof paper funnel or small piping bag, and just before baking, pipe paste in a cross on buns. Bake buns in a hot oven 200C (400F) for about 15 minutes. Remove from oven and brush with glaze while still hot. Stand near opened and turned-off oven, so that glaze will dry on buns. Makes 12-14.
GLAZE: Sprinkle gelatine over water in a small pan. When soft, dissolve over a low heat. Add sugar and stir until dissolved. Remove from heat and brush, warm, over hot buns. Note: If liked, omit paste and decorate with an icing cross. Mix 1 cup sifted icing sugar with enough hot milk (about 2 teaspoons) to make a firm consistency. Fill an icing bag fitted with a small plain tube and pipe crosses on to warm glazed buns.