Hot Cross Buns (makes 12)
1 tbs active dry yeast
150g caster sugar
375ml milk, lukewarm
640g plain flour
3 tsp cinnamon, ground
2 tsp mixed spice, ground
1 orange, zested
1 tsp sea salt
50g butter, melted
1 egg, lightly beaten
For the crosses on top
50g plain flour
For the glaze
1/4 tsp powdered gelatine
2 tbs water
1 tbs sugar
In an extra large mixing bowl, put yeast, 2 tsp of caster sugar and milk (warmed to 40°C) and set aside for 5 minutes in a draft-free and warmish place.
Once the mixture has started to foam up. Add flour, cinnamon, mixed spice, zest, salt, butter, egg, sultanas and remaining sugar and mix until you have a sticky dough.
Knead the dough on a lightly floured surface (or in a stand mixer with dough hook attachment) for 7-9 minutes or until the dough is elastic.
Place dough in a lightly oiled bowl, cover with a clean cloth and set aside in a draft-free, warm place for 1 hour, or until doubled in size.
Divide the dough into 12 portions and roll into balls.
Lightly grease and line a lamington tray (rectangle size with sides) with baking paper, then place the balls of dough evenly. Cover with a cloth and set aside in a draft-free, warm place for 30 minutes or until the buns have risen.
Preheat your oven to 200°C (400°F) whilst waiting for the balls to rise.
Make the mixture for the crosses whilst the buns are rising by placing the flour and the water in a bowl and stir to combine then transfer to a piping bag or a plastic bag and cut off a corner. Pipe crosses on the risen buns.
Bake for 30–35 minutes or until golden and cooked through, they should be springy when touched.
While the hot cross buns are baking, make the glaze. Sprinkle the gelatine powder over water in a small saucepan, leave for 5 minutes then dissolve over a low heat. Add sugar and stir until sugar is dissolved. Remove glaze from the heat.
Remove the buns from the oven and brush with the glaze whilst the buns are still hot.
Serve warm with good quality butter and sea salt flakes!
HAPPY EASTER xx