Hot Cross Buns

Name: Hot Cross Buns
Ingredients: 2 pkg (1/4 oz each) active dry yeast; 1/4 cup sugar; 1 1/2 cups milk, warmed; 4 1/2 cups flour; 1 tsp mixed spice, such as pumpkin pie spice; 1/2 tsp ground cinnamon; 4 tbsp (1/2 stick) cold butter, chopped; 1 None egg; 3/4 cup raisins; None None FOR THE FLOUR PASTE; 1/2 cup flour; 2 tsp sugar; None None FOR THE GLAZE; 1 tbsp caster sugar; 1 tsp unflavored gelatin

15 ingredients

6 steps

Ingredients

2 pkg (1/4 oz each) active dry yeast
1/4 cup sugar
1 1/2 cups milk, warmed
4 1/2 cups flour
1 tsp mixed spice, such as pumpkin pie spice
1/2 tsp ground cinnamon
4 tbsp (1/2 stick) cold butter, chopped
1 None egg
3/4 cup raisins
None None FOR THE FLOUR PASTE
1/2 cup flour
2 tsp sugar
None None FOR THE GLAZE
1 tbsp caster sugar
1 tsp unflavored gelatin

Directions

1

Combine yeast, sugar and milk in a medium bowl. Cover; let stand in warm place for 10 mins, or until mixture is frothy.
2

Sift flour and spices into large bowl; rub in butter. Stir in yeast mixture, egg and raisins; mix to a soft, sticky dough. Cover; let stand in warm place for 45 mins, or until dough has doubled in size.
3

Turn dough onto floured surface. Knead for 5 mins, or until smooth. Divide into 16 pieces; knead into balls. Place in greased 9-inch square baking pan. Cover; let stand in warm place for 10 mins, or until buns have risen to top of the pan.
4

Preheat the oven to 425°F. For the flour paste, combine flour and sugar in bowl. Gradually blend in enough water to form a smooth paste (about 1/3 cup). Place in piping bag fitted with a small plain tip. Pipe crosses on buns. Bake for 20 mins, or until well browned.
5

For the glaze, combine sugar, gelatin and 1 tbsp water in a small saucepan on low heat. Stir, without boiling, until sugar and gelatin are dissolved.
6

Place buns on wire rack. Brush hot bun tops with hot glaze; cool.