| Hot Cross Buns |
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Ingredients  1 1/2 cups (375ml) warm milk 2 tsp (7g/1 sachet) Instant Dried Yeast 1/4 cup (55g) Organic Raw Sugar (or Rapadura Sugar) 60g butter, melted 1 egg, lightly whisked 4 1/2 cups (675g) Organic Wholemeal Plain flour (or Light Sift Flour) 1 tsp salt 2 tsp Cinnamon ground 1 tsp Nutmeg ground 1 cup (170g) Organic Dried Sultanas 1/4 cup (45g) Organic Currants 1/4 cup (50g) Organic Dried Apricots 1/3 cup (80ml) cold water 1/2 cup (170g) apricot jam (or Honey) Method Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside for 10 minutes or until frothy. Combine the milk mixture, butter and egg in a jug and whisk to combine. In a separate bowl, combine 4 cups of the flour, salt, spices and remaining sugar. Add the sultanas, currants and apricots and stir to combine. Make a well in the centre.Pour in the liquid mixture and use a wooden spoon to stir until just combined, and then use your hands to bring the dough together. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and put to the side for 1 hour or until dough doubles in size. Preheat oven to 200°C and grease a tray. Place the dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and roll into a ball. Arrange each ball, side by side, in the prepared pan. Set aside for 30 minutes or until dough has risen 2cm. Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place the mixture in a piping bag (or a small plastic bag with the end snipped off), and pipe a vertical & horizontal line down the centre of each row of buns, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 20 minutes or until golden and cooked through. Turn onto a wire rack. Place the jam or honey in a small saucepan over high heat. Cook, stirring, for 2 minutes or until melted, then brush over the buns. Serve warm with butter, or toasted. The delicious Hot Cross Buns pictured were baked by Team Goodness member, Lauren! |