In recognition of Easter, I decided to try my hand at making hot cross buns.  These ones turned out perfectly, and they are a really nice size – not too big.  Feel free to add mixed peel or currants, or even choc bits to your buns.  Mine are just with sultanas only, as that is the way I like them.   Happy Easter!!

Hot Cross Buns

Ingredients

125g milk

35g butter

250g bakers flour

10g salt

25g sugar

1 egg

7g yeast sachet

1 teaspoon cinnamon

1 teaspoon nutmeg

1/4 teaspoon ground cloves

100g sultanas

Cross Paste

80 g water

1/2 cup flour

2 teaspoons sugar

Glaze

2 tablespoons boiling water

2 tablespoons sugar

Method

Place milk and butter into thermomix bowl and cook for 1 minute at 80°C on speed 2

Add flour, salt, sugar, egg, yeasty, cinnamon, nutmeg and cloves. Mix for 10 seconds on speed 4, then knead for 3 minutes interval speed.

Add sultanas in last 30 seconds of kneading

Place dough into a bowl and cover with plastic wrap and a tea towel and place in a warm place for approximately an hour to rise until doubled.

Roll out dough onto a floured surface to about 2-3 cm thickness.  Use MC to cut out buns and a place on a lined baking tray

Place buns closely together on tray.  Fill a small plastic bag with cross mixture, and pipe a line lengthways and width ways through the middle of the  and vertically across all buns at nice to make crosses.

Place buns in cold oven, and set temperature to 220°C and cook for approximately 15 minutes, until lightly golden.

While still hot, bush tops of buns with sugar syrup.

 

Serves: 24

Calories per serve:71 per bun