4 Cups White Bread Flour (Plus Approx ½ Cup Extra for Kneading)
1 10gr Pkt Instant Yeast
¼ Cup Castor Sugar
1 Tsp Salt
2 Tsps Ground Cinnamon
2 Tsps Ground Mixed Spice
3 Tbles Mixed Peel
11/2 Cups Dried Fruit Mix (I used Raisins and Sultanas)
1 Egg Beaten
11/4 Cups Warm Milk
4 Tbles Butter
Paste for Crosses
½ Cup Cake Flour
6-8 Tbles Water
Glaze
1 Tbles Apricot Jam
2 Tbles Water
Instructions
In a large mixing bowl sift flour, sugar, yeast, spices and salt together.
Add the mixed peel and dried fruit mix.
Make a well in the centre and add the beaten egg.
Stir the butter into the warm milk and add to the flour mixture a little bit at a time until the mixture comes together.
Place on a lightly floured surface and knead well until soft and smooth, approx 10mins.
Cover and leave in a warm place for about 1 hour or until the dough has doubled in size.
Deflate the risen dough and roll into a log and cut the dough into 14-16 medium-sized pieces. Roll into a ball and place about 1 cm apart on a greased baking tray.
Cover and leave in a warm place for about 30 mins or until the buns have risen.
Preheat the oven to 180°C and start making the paste for the crosses.
For the Crosses
Mix the flour with a bit of water at a time to make a thickish paste. (You may not need all the water). Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.
Bake for approx 20mins.
Brush with the glaze.
For the Glaze
Whilst the buns are baking make the glaze. Place the jam and the water in a bowl, microwave for 30 seconds. Mix to combine. As soon as the buns come out of the oven brush them thoroughly with the jammy syrup.
Leave for 5 minutes then remove from the tin and allow to cool on a cooling rack.
Serve with butter and enjoy!
Notes
Recipe updated March 2021
Recipe by SAPeople South African Recipes at https://tastyrecipes.staging.sapeople.com/hot-cross-buns/