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 Hot Cross Buns
You will need a stand mixer with dough hooks to make this recipe.
Makes 12
Preparation: 30 minutes, + proving
Cooking: 15 minutes
3 teaspoons (10g) dried yeast
13/4 cups warm milk
2 tablespoons caster sugar
31/4 cups (plus 2 tablespoons extra) Healtheries Simple Wheat & Gluten Free Bread Mix
2 teaspoons ground cinnamon
2 teaspoons ground mixed spice
60g butter
2 cups sultanas
2 eggs
1 teaspoon sugar
Warmed apricot jam, to glaze
1. Place yeast, milk and sugar in a small mixing bowl. Whisk to dissolve sugar. Rest for 10 minutes.
2. Sift together 31/4 cups bread mix, spices and 1/2 teaspoon salt into the large bowl of an electric mixer with dough hooks. Using fingertips, rub through butter. Add sultanas, eggs and yeast mixture. Beat for 7 minutes.
3. Using a 1/3-cup dry measure, scoop into generous mounds on a greased
30x20cm lamington pan, making 3 rows of 4 mounds each. Rest the dough in a warm place for 45 minutes until almost doubled.
4. Preheat oven to 200°C/180°C fan forced. Mix extra 2 tablespoons bread mix, 1 teaspoon sugar and 1 tablespoon water to a paste and pipe crosses on buns. Bake for 25-30 minutes until cooked through and browned. Brush on jam while still warm.
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