ISSUE 62 — APRIL 2022
Ingredients Buns
Apple & Sultana Hot Cross Buns Method
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4 cups plain flour
1. Combine flour, yeast, sugar, cinnamon, all spice, salt, apple and sultanas in
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14g dried yeast
2. Melt butter in a small saucepan over a medium heat. Once melted, add the
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¼ cup caster sugar
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1 tsp ground cinnamon
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2 tsp all spice
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Pinch of salt
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¾ cup sultanas
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¾ cup granny smith apple, diced
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40g butter
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300ml milk
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2 eggs, lightly beaten
a large bowl.
milk and heat until mixture is lukewarm.
3. Add milk mixture and eggs to the flour and fruit mixture. 4. Using a flat-bladed knife, cut the knife through the dough until it almost
comes together. Using clean hands, finish mixing to form a soft dough.
5. Place the dough onto a floured surface and knead for 10 mins, or until the
dough is smooth.
6. Place the dough into a lightly oiled bowl and cover with plastic wrap. 7. Set dough aside in a warm place for 1 hour to 1 ½ hours, or until the dough
doubles in size.
8. Line a large baking tray with baking paper. 9. Punch the dough back to its original size and knead on a lightly floured
surface until smooth.
10. Divide the dough into 12 even portions. Shape each portion into a ball.
Place balls onto the lined tray, about 1cm apart.
11. Cover once again with plastic wrap and set aside in a warm place for 30
Crosses ¡
½ cup plain flour
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5 tbsp water
mins, or until the buns have doubled in size.
12. Meanwhile, preheat oven to 190°C. 13. To make the flour paste, mix together the flour and water in a small bowl
until smooth, adding more water if the paste is too thick. However, you don’t want mixture too be too runny!
14. Spoon mixture into a piping bag (or a small snap-lock bag). Cut one corner
Glaze
of the bag, then pipe the flour paste over the tops of the buns to form crosses.
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1 tbs apricot jam (or honey)
15. Bake in the oven for 25 to 30 mins, or until the buns are cooked through.
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2 tsp water
16. To make the glaze, heat the apricot jam and water in the microwave for a
Keep an eye on them so they don’t burn!
few seconds until runny. Using a pastry brush, brush glaze over the hot cross buns.
17. Hot cross buns are best served fresh and warm! 22
