READING

Easter Classic Hot Cross Buns

Easter Classic Hot Cross Buns

BUNS
15 g of active dry yeast
2 cups warm
whole milk
2 large eggs
1/3 cup butter, softened
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 1/2 cups all-purpose flour
1/2 cup dried currants
1/2 cup raisins
1 large egg yolk
2 tablespoons water
ICING
1 1/2 cups Icing sugar
5 teaspoons whole milk

1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft sticky dough.
2. Turn onto a floured surface; knead until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 5cm apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 190ยฐC
4. Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly.
5. For icing, in a small bowl, mix icing sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.


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