Hot Cross Buns
Ingredients:
- 1 sachet of dry yeast
- 1 cup of whole milk
- 5 cups of all-purpose flour
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup of sugar
- 5 1/2 tbsp of unsalted butter, softened
- 1 large egg, lightly beaten
- 1/3 cup of warm water
- 1 1/4 cups of raisins (optional)
- For the piping:
- 2/3 cup of all-purpose flour
- 1/2 cup of water
- For the glaze:
- 2 tbsp of sugar
- 2 tbsp of water
Directions:
Add the dry yeast to the lukewarm milk and whisk together. Let it sit for 5 minutes.
In a large bowl, sift together the all-purpose flour, nutmeg, cinnamon, salt, and caster sugar. Add the softened butter and mix it together until the mixture resembles fine breadcrumbs.
Pour in the milk/yeast mixture, the egg, and the warm water. Add the raisins (optional). Stir together until the mixture forms a round dough ball.
Cover with a tea towel and leave in a warm spot to rise for 30 minutes or until doubled in size.
On a lightly floured board, place the dough and knead for 5 minutes. Divide the dough into 12 equal-sized portions and roll each portion into a ball. Place the balls (1 cm apart) in a roasting pan. Set aside for 10 minutes. Preheat the oven to 350°F.
Make the piping by sifting the flour into a bowl and adding enough water to make a paste. Pipe the crosses onto the buns using a piping bag.
Bake in the oven for 15 minutes or until the buns sound hollow when tapped.
To make the glaze, melt the sugar and water in a saucepan. Brush the tops of the buns with the glaze.
Place the buns onto a wire rack to cool.
