Free Range Family Easter Hot Cross Buns
This is a recipe that I got from the New Zealand Woman’s Weekly, I have adapted the amount of spice used.
4 cups (600g) plain flour
2 teaspoon mixed spice
1 teaspoon ground cloves
1/2 cup castor sugar
1 tablespoon active yeast
1/2 cup sultanas or currants
1/2 cup warm water
1 cup lukewarm milk
1 egg, lightly beaten
1/2 cup self-raising flour
Sift plain flour, mixed spice, cloves and 1 teaspoon salt into a bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in yeast, sugar and sultanas or currants.
Make a well in centre of dry ingredients, stir in warm water, milk and egg, gradually incorporating flour mixture until a soft dough forms. Turn out onto a lightly floured surface. Knead dough until smooth and elastic, add more flour if your hands get sticky. Shape dough into a ball and place in a greased bowl.
Cover bowl with plastic wrap and set aside to rise in a warm place for 1-1/2 hours or until doubled in size.
Lightly grease a baking tray. Turn dough out into a lightly floured surface and gently pat out to 3cm thick. Cut into 12-14 pieces (depending on how big you want your hot cross buns. Gently roll each piece into a ball. Place onto prepared tray, cover loosely with plastic wrap and set aside for 20-30 mins until doubled again.
Preheat oven to 200C, brush buns with extra milk or beaten egg. Combine self-raising flour and water in a small bowl and mix until smooth. Spoon into a plastic bag, snip off corner and pipe crosses on buns.
Bake buns for approx 15 mins until golden brown. Serve warm or toasted.