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Print this Recipe    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


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