Homemade hot cross buns

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How to make Homemade hot cross buns

  • Yield : 12
  • Prep Time : 1:30
  • Cook Time : 0:20
  • Total Time : 1:50

Ingredients

  • 2 teaspoons (1 sachet/7g) dried yeast
  • 2 tablespoons caster sugar
  • 3/4 cup (185ml) warm milk
  • 2 1/2 cups (375g) plain flour
  • 1 teaspoon mixed spice
  • 40g Western Star Original Spreadable butter
  • 2/3 cup (110g) sultanas
  • 1 teaspoon finely grated orange rind
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1/3 cup (50g) plain flour, extra
  • 1 1/2 tablespoons caster sugar, extra
  • 2 tabelspoons boiling water
  • 1 teaspoon gelatine powder
  • Western Star Original Spreadable butter, extra, to serve

Method

  • Step 1 Combine yeast, sugar and milk in a small bowl. Stand in a warm place for 10 mins or until frothy.
  • Step 2 Combine flour and mixed spice in a bowl. Rub in the Western Star Original Spreadable. Stir in sultanas and orange rind. Make a well in the centre. Stir in yeast mixture and egg. Cover. Set aside in a warm place for 40 mins or until dough doubles in size. Grease an 18cm x 28cm slice pan.
  • Step 3 Knead the dough on a floured surface for 5 mins. Divide into 12 portions. Roll each portion into a ball. Place in prepared pan. Cover. Set aside in a warm place for 10 mins.
  • Step 4 Preheat oven to 220°C. Combine extra flour and 2 teaspoons of extra sugar in a small bowl. Stir in 2 tablespoons cold water to form a thick, smooth paste. Place in a sealable plastic bag and cut off 1 corner. Pipe over buns to make crosses. Bake for 20 mins or until buns sound hollow when tapped on top. Turn onto a wire rack to cool.
  • Step 5 Stir boiling water, gelatine and remaining 1 tbs extra sugar in a heatproof jug until gelatine dissolves. Brush over hot buns. Serve warm with extra Western Star Original Spreadable.

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