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    Hot Cross Buns


    2 tsp dried instant yeast

    1 ¾ cups milk (warm to body temperature)

    1 cup caster sugar

    4 ½ cups high grade flour

    1 tsp ground cinnamon

    1 tsp mixed spice

    2 heaped dessertspoons West Coast Cocoa baking cocoa

    75g unsalted butter, melted and cooled

    1 egg, lightly beaten

    1 cup mixed sultanas and currants

    40g mixed peel

    Piping mix for crosses

    ½ cup high grade flour

    2 tsp caster sugar

    Cold water to mix


    1. Soak mixed sultanas and currants in boiling hot water for 30 minutes. Then drain well and set aside.
    2. Place yeast, milk and 1 tablespoon of the sugar in a bowl.  Stir to combine then set aside in a warm place for 5-10 minutes, or until frothy.
    3. Place the flour, cinnamon, mixed spice and baking cocoa into a bowl. Add the yeast mixture, melted butter, egg and remainder of caster sugar. Mix well then knead for approx. 10 minutes until the dough is smooth and elastic.  Add more flour if the dough is too sticky.
    4. Once the dough is kneaded, add the sultanas and currants and mixed peel.  Knead into the mix then place dough in a lightly greased bowl. Cover and set aside in a warm place for 1 ½ to 2 hours until doubled in size.
    5. Grease and line a large baking pan or flat bottomed roasting pan with baking paper
    6. Punch down the dough and divide into 12 equal pieces then roll each into a smooth ball.
    7. Place each ball in the greased pan, leaving a 1cm gap between the balls. Set aside in a warm place for 45 minutes or until almost doubled in size.
    8. Preheat oven to 180deg C
    9. While rising, mix the flour and caster sugar for the piping mix and add sufficient water to mix to a thick pour consistency. Place in a ziplock bag or piping bag.  Once dough has almost doubled in size, pipe crosses on each bun.
    10. Place buns in the oven at 180deg C for 10 minutes then turn down to 170deg C until cooked (a further 20 min approx.).


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