Breads Yeast: Hot Cross Buns 11 by Recipe Cottage

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	Hot Cross Buns 11

		Hot Cross Buns Makes 16 2 sachets of dried yeast 1 teaspoon sugar 500g bread flour (or 500g plain flour + 2 tablespoons gluten flour) 1/2 teaspoon salt 1 teaspoon powdered cinnamon 1/2 cup water 1/2 cup milk 50g butter 4 tablespoons brown sugar 1 egg, lightly beaten 1/2 cup chopped dried apricots 1/2 cup chopped dried dates or dried figs 1/2 cup chopped pecan nuts or chopped walnuts 4 1/2 tablespoons flour 3 tablespoons water 1 teaspoon vegetable oil Mix the dried yeast with the teaspoon of sugar. Warm the flour by microwaving for 2 minutes on high. Sift the flour, add salt and powdered cinnamon, then add the yeast/sugar mixture. Bring milk and butter to boil, then add brown sugar and water and allow to cool. Make a well in the centre of the warm flour and add the milk mixture and lightly beaten egg. Mix to form a soft dough, Adding a little extra water if necessary. Turn onto a lightly floured surface and knead until smooth and elastic (about 5 minutes). Press out into a flat shape and add the fruits and nuts. Roll up and knead a little more until the fruit is mixed in. Return to the bowl, cover with plastic wrap and leave to rise in a warm place for about 1 hour. Preheat oven to 180 C. Punch dough down and divide into 16 pieces. Shape each piece of dough into a ball and place them close together on a greased or paper lined baking tray. Cover with a tea towel and allow to rise in a warm place for 20-30 minutes until they have doubled in size. Combine the cross ingredients to form a smooth paste. Pour into a freezer bag, tie the top and cut off one corner to form a 3mm opening. Pipe this mixture to form crosses on the buns. Bake the buns in the preheated oven for about 20 minutes. Place buns on a wire cooling rack and brush with the glaze immediately. Bun glaze 1/4 cup sugar 1/4 cup water 1 teaspoon gelatine 1/4 teaspoon cinnamon Combine all ingredients in a small saucepan. Stir over low heat until sugar is dissolved. Bring to the boil. Brush over buns while hot.