Hot Cross Buns

INGREDIENTS

• 250 ml warm milk
• 100 ml (90 g) butter, softened
• 2 egg + 10 ml icing sugar, lightly beaten
• 50 – 80 ml (brown) sugar
• 5 ml salt
• 10 g instant yeast (15 ml)
• 15 ml mixed spice
• 15 ml ground cinnamon
• 850 ml flour
• 250 ml seedless raisins

METHOD

Mix milk, butter, egg with icing sugar, sugar and salt and add the yeast, cinnamon and mixed spices. Add the mixture to the flour and mix until a dough forms. Tip the dough onto a floured surface and knead for about 5 – 8 minutes or until soft and elastic. Place the dough into an oiled bowl and cover with a little oil on all sides. Cover the bowl with plastic and a tea towel and allow to rise in a warm place, until double the size – about 1½ hour.

Remove the risen dough from the bowl and punch it down. Add the raisins and knead the dough until the raisins are well mixed in. Set aside to rise again for 30 – 45 minutes, until double in size.

Divide dough into 12 equal portions and form into small round buns. Grease 1 x All-in-One Dish and 4 x Individual Bread Pans/Soufflé Dishes. Place 8 buns onto the greased Argilla All-in-One-Dish and put the other 4 into your Individual Bread Pans/Soufflé Dishes for Individual servings. (Place the balls about 2cm apart in the All-in-One-Dish). Leave in a warm place until buns have doubled in size.

MIX THE INGREDIENTS FOR THE CROSSES:

• 60 ml flour
• 15 ml oil
• 30 ml water

Use a piping bag and make crosses on the buns. Put in a cold oven. Turn it on and bake for 30 – 45 minute at 160ºC until done and golden brown.

GLAZE

• 50 ml sugar
• 100 ml boiling water

Mix the Glaze ingredients and boil for 1 minute in the microwave. Brush over the hot buns.  

BESTANDDELE

• 250 ml warm melk
• 100 ml (90 g) botter, saggemaak
• 2 eiers + 10 ml versiersuiker, liggies geklits
• 50 – 80 ml (bruin) suiker
• 5 ml sout
• 10 g kitsgis (15 ml)
• 15 ml gemengde speserye
• 15 ml gemaalde kaneel
• 850 ml meel
• 250 ml pitlose rosyne

METODE

Meng melk, botter, eier met versiersuiker, suiker en sout en voeg die gis, kaneel en gemengde speserye by. Voeg die mengsel by die meel en meng tot ‘n deeg vorm. Skep die deeg op ‘n meelbestrooide oppervlak en knie vir sowat 5 – 8 minute of tot sag en elasties. Plaas die deeg in ‘n geoliede bak en bedek met ‘n bietjie olie aan alle kante. Bedek die bak met plastiek en ‘n teedoek en laat rys op ‘n warm plek tot dubbel die grootte – sowat 1½ uur.

Verwyder die uitgeryste deeg uit die bak en druk dit af. Voeg die rosyne by en knie die deeg totdat die rosyne goed gemeng is. Hou eenkant om weer te rys vir 30 – 45 minute, tot dubbel die grootte.

Verdeel die deeg in 12 gelyke porsies en vorm in klein ronde broodjies. Smeer 1 x All-In-One Dish en 4 x Individual Bread Pans/Soufflé Dishes. Plaas 8 broodjies op die gesmeerde Argilla All-In-One Dish en sit die ander 4 in jou Individual Bread Pans/Soufflé Dishes vir individuele porsies. (Plaas die balletjies ongeveer 2 cm uitmekaar in die All-In-One Dish). Laat staan op ‘n warm plek totdat die broodjies verdubbel het in grootte.

MENG DIE BESTANDDELE VAN DIE KRUISIES:

• 60 ml meel
• 15 ml olie
• 30 ml water

Gebruik ‘n spuitsak en maak kruisies op die broodjies. Sit in ‘n koue oond. Skakel dit aan en bak vir 30 – 45 minute by 160ºC tot gaar en goudbruin.

GLASEERSEL

• 50 ml suiker
• 100 ml kookwater

Meng die glaseersel-bestanddele en kook vir 1 minuut in die mikrogolf. Borsel oor die warm broodjies.