HOT CROSS BUNS
Ingredients
For Buns:
1: plain flour 4 cups (1/2 cup extra for kneading)
2: warm water 1/2 cup
3 warm milk 3/4 cup
4: cinnamon powder 2 tsp
5: salt 1 & 1/2 tsp
6: instant yeast 1 & 1/2 tsp
7: lemon zest 1 tbsp
8: egg 1 (room temperature)
9: dry cranberries 1/3 cup
10: raisins 1 cup
11: granulated sugar 1/4 cup
12: unsalted butter 60g (melted)
Frosting:
1: plain flour 1/3 cup and 4 tbsp
2: lemon juice 1 tbsp
3: oil 1 tbsp
4: icing sugar 2 tbsp
5: water 1/4 cup
For Brushing:
1: strawberry jam 2 tbsp
2: hot water 2 tbsp
Instructions
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HOT CROSS BUNS
1: sieve plain flour, and cinnamon powder and mix it with a dry spoon.
2: then add salt, sugar, and yeast and mix again.
3: now add water, and milk mix well, add egg, and butter and mix again till combined.
4: add the lemon zest, cranberries, raisins and mix it well.
5: knead the dough for 4 to 5 minutes, and dust with extra flour, till smooth.
6: grease a bowl, place the dough in it, and grease the top of the dough as well, cover and keep in a warm place for 1 hour 20 minutes or till double in size.
7: now punch the dough divide it into equal 12 pieces, and make balls.
8: dust the pan with a little flour and place the balls, cover, and leave it for a further 40 minutes or till double in size, in a warm place.
9: preheat oven to 375f, 190c, gas mark 5, 20 minutes before.
10: take a butter knife and make the mark of a cross.
11: in a bowl add plain flour, icing sugar, lemon juice, and water and mix it well, now add oil and mix again (it should not be think).
12: place the icing in a zip lock bag, and cut the zip lock bag at the bottom.
13: pipe it on the indentation you made on the buns.
14: bake the buns for 15 minutes or till nice golden on the top.
15: mix the jam with hot water.
16: once baked brush the buns with jam, and place on a cooling rack.
17: Served with jam, butter, tea or coffee.
Note: to store keep in an airtight box.
