Hot Cross Buns

• porsi: 20

Bahan-bahan

3 level tsp dried yeast 75g caster sugar 250ml warm milk 600g plain flour 1 tsp mixed spice 1 tsp ground cinnamon 1 tsp salt 80g butter, chopped 160g sultanas 2 tsp mixed peel, finely chopped 1 egg, beaten lightly 80ml warm water, approximately For the flour paste: 35g plain flour 2 tsp caster sugar 2 tbsp cold water, approximately For the glaze: 1 tbsp caster sugar 1 tsp powdered gelatine 1 tbsp water

Petunjuk

1 Combine the yeast with one tablespoon of the sugar and all of the milk in a small bowl and whisk until the yeast is dissolved.

2 Cover the bowl and stand in a warm place for about 10 minutes or until the mixture is frothy,

3 Sift the flour, spices and salt into a large bowl and rub in the butter.

4 Stir in the remaining sugar, fruit, yeast mixture, egg and enough water to make a soft dough. Turn the dough onto a lightly-floured surface and knead for about 10 minutes or until the dough is smooth and elastic. Place the dough in a large bowl; cover with oiled clingfilm and stand in a warm place for about one hour or until the dough has doubled in size.

5 Knock back the dough, then divide into 20 portions; quickly form each portion into a ball. Place the balls, almost touching, in a circular pattern on a greased or lined large, round tray. Stand in a warm place for about 20 minutes or until the dough is almost double in size. Preheat the oven to 220°C/200°fan/gas mark 7

6 For the flour paste, sift the flour and sugar into a small bowl; gradually stir in enough water to make a smooth, thick paste. Place the flour paste into a disposable piping bag. If using a plastic bag, snip a tiny piece off one corner. Pipe crosses onto the buns.

7 Bake the buns for about 15 minutes or until they sound hollow when tapped.

8 Meanwhile, for the glaze, combine all the ingredients in a small pan and stir over a low heat, without boiling, until the sugar and gelatin are dissolved.

9 Transfer the buns to a wire rack and brush the tops with the glaze.