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Hot cross buns

Difficulty Easy
Season Autumn
Preparation 1 hr 15 mins
Cooking 25 mins
hot cross buns

Method

Whisk yeast, milk and caster sugar until the sugar dissolves. Set aside for 10 minutes.  

Sift plain flour with cinnamon, mixed spice and salt into a large bowl. Use your fingertips to rub in butter. 

Stir in sultanas, cranberries (craisins), eggs and yeast mixture. Turn dough onto floured surface. Knead 5 mins. Put in large, greased bowl. Cover. Leave in warm spot for 45 minutes.  

Punch down. Knead until smooth. Shape into 12 balls. Put into 30cm x 20cm greased baking tray. Set aside for 15 minutes. 

Preheat oven to 200°C.

Combine self-raising flour and 1/4 cup water, put mixture into piping nozzle and pipe crosses onto the buns.  

Bake for 10 minutes. Reduce oven temperature to 180C and bake for a further 15 minutes. 

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