Scone Meets the Easter Bunny

Actually Written: Term 2 2011

2011 Easter Bunny footsteps have long been cleaned off our patio but the memory of these hot cross buns remain. Perfectly sweet with a
soft bread inner and plump, juicy raisins, this recipe is tops!

We actually made it during a ‘bread making day’ for food tech. I know, my teacher got us out of the mundane classes we all hate to bake bread.
BEST CLASS EVER!

Yes, well, anyway, I recommend trying this recipe. It’s easy, not fast, no definitely not (why else would it take a day!) but the results are worth it.

Also, try mixing up your add-ins a little – chocolate chips (I know you were thinking that, don’t pretend), dried cranberries (a personal favourite) etc.

Awww, look at the pictures. The beautifully rounded, soft and fluffy, sweetly glazed buns…

Hot Cross Buns
From School Recipes

Makes: 12

Ingredients

• 4 cups plain flour
• 2x 7g sachets dry yeast
• 1/4 cup caster sugar
• 1 1/2 tsp mixed spice
• 1 1/2 currants (or dried fruit, or chocolate
  chips – whatever you fancy)
• 40g butter, melted
• 300ml full cream milk
• 2 eggs lightly beaten

Flour Paste – can replace with chocolate icing or add
sugar to sweeten

• 1/2 cup plain flour
• 4-5 tbs water

Glaze

• 1/3 cup water
• 2 tbs caster sugar

Method

1. Mix sugar, yeast and warm milk and leave till frothy (10-15 minutes)
2. Once yeast mix is ready, add melted butter and eggs
3. Mix dry ingredients together including currants/add-ins. Make a well in the centre.
4. Pour wet ingredients into the dry well.
5. Use a flat bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.
6. Turn dough out onto a generously floured pastry board. Knead for 10 minutes or until dough is smooth.
7. Place in a large lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours or until dough doubles in size
8. Line a large baking tray with non-stick baking paper
9. Punch dough down to original size. Knead on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a bowl. Place balls onto
   lined tray, 1cm apart.
10. Cover with plastic wrap. Set aside in same warm, draught-free area for 30 minutes or until buns are double in size (should be touching each other now).
11.  Preheat oven to 190 degrees C
12. Make flour paste by mixing flour and water until smooth – add more water if lumpy. Using a piping bag, pipe over buns to form crosses.
13. Bake for 20-25 minutes or until the buns are cooked through.
14. Make glaze by mixing water and sugar over low heat until sugar dissolves in a small saucepan. Bring to boil and boil continuously for 5 minutes. Brush warm glaze over warm buns. Serve.