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Hot Cross Buns
Although these delicious Easter treats are now served on Good Friday, in olden times they were thought to have holy powers and were present in many religous observances.

Click to download a printable version of this months recipe (1.55mb pdf)...

YOU WILL NEED:

• 2 x 7g sachets granulated yeast
• 1/4 cup caster sugar
• 1 1/2 cups warm milk
• 4 cups plain flour
• 1 teaspoon mixed spice
• 1/2 teaspoon ground cinnamon
• 60g butter
• 1 egg
• 3/4 cup sultanas

FLOUR PASTE FOR CROSSES

• 1/2 cup plain flour
• 2 teaspoons caster sugar
• 1/3 cup water (approx)

GLAZE

• 1 teaspoon caster sugar
• 1 teaspoon gealtin
• 1 teaspoon water

1. Combine yeast, sugar and milk in small bowl; cover, stand in warm place about 10 minutes or until mixture is frothy.

2. Sift flour and spices into large bowl, rub in butter. Stir in yeast mixture, eggs and sultanas; mix to a soft sticky dough. Cover; stand in warm place about 45 minutes or until dough has doubled in size.

3. Turn dough onto floured surface, knead about 5 minutes or until smooth. Divide dough into 16 pieces, knead into balls. Place balls into greased 26cm square slab pan; cover, stand in warm place about 10 minutes or until buns have risen to top of pan.

4. Place flour paste for crosses in piping bag fitted with small plain tube, pipe crosses on buns.

5. Bake buns in hot oven about 20 minutes or until well browned. Turn buns onto wire rack, brush tops with hot glaze; cool on wire rack.

FLOUR PASTE FOR CROSSES Combine flour and sugar in bowl. Gradually blend in enough water to form a smooth paste.

GLAZE Combine all ingrediaents in pan; stir over heat;without boiling, until sugar and gelatin are dissolved.

MAKES 16

Recipe can be made a day ahead
Store in airtight container
Freeze uncooked buns suitable
Microwave glaze suitable

Reprinted with permission from Sweet Old Fashioned Favourites from the Australian Women's Weekly Cookbooks series published by Australian Consolidated Press UK. Copyright © ACP Publishing Pty Limited 1998.

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