Freshly baked hot cross buns smell absolutely divine and taste even better!
310mL warm milk
1/2 cup caster sugar
1 tablespoon of active dry yeast
4 cups plain flour (sifted)
1 teaspoon salt
2 teasooons mixed spice
2 teasooons ground cinnamon
60g unsalted butter, melted
1.5 cups raisins or sultanas
1 tablespoon water
2 teaspoons gelatine powder
1/2 cup fine caster sugar
1/4 cup of extra water
1 teaspoon salt
Whisk together the milk, sugar and yeast until all the sugar has dissolved in a large mixing bowl. The mixture will start to foam which means the yeast has activated.
In a seperate bowl sift together the flour, salt, spice and cinnamon. Rub in the butter with your fingers.
Add the sultanas, eggs and frothy yeast mixture to the bowl and mix until a sticky dough forms.
On a lightly floured surface knead the dough for about 8 minutes or until elastic. Then place this dough in a greased bowl then cover with plastic wrap for about an hour. Your dough should double in size.
Divide the dough into 12 pieces, roll into balls and arrange on a greased oven tray lined with baking paper.
Cover the buns with a damp cloth and leave in a warm place for 30 minutes as they rise. reheat the oven to 200 degrees C.
Whisk together extra flour and water in a bowl until it forms a smooth paste. Place in a piping bag and pipe the crosses onto the buns.
Bake the buns in the oven for 30-35 minutes or until golden.
To make the glaze combine water and gelatine powder and set aside for 1-2 minutes. Stir the sugar and extra water in a saucepan on low heat until dissolved. Add the gelatine mixture to this for cook for 2 minutes. Brush the buns with the warm glaze while the are hot from the oven.