| Hot cross buns |
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approx. 6 cups strong bread flour (plain) 2 1/2 cups warm water l tablespoon dry yeast 2 tablespoons brown sugar 60g melted unsalted butter 1 egg 2 teaspoons salt 2 teaspoons mixed spice 1/2 cup currants 1/2 cup sultanas 1/4 cup plain flour cold water l teaspoon gelatine l tablespoon sugar l tablespoon hot water Place half the flour in a large bowl. Add water, oil, yeast, salt, sugar, egg, dried fruit and spice and mix well. Add enough more flour to make a soft dough. Knead until smooth and elastic. Form into a ball and place into a clean, greased bowl. Cover and let rise l hour or until doubled. Punch down and shape into 24 small buns. Place side by side in a greased lamington tray or similar. Cover lightly and let rise 30 minutes. Place plain flour in a bowl and add enough water to make a paste. Fill into a small plastic bag and cut a tiny hole across the corner. Pipe crosses over rolls. Bake in a preheated 200C oven for 25 minutes or until well browned. Meanwhile mix gelatine, sugar and hot water together. Remove rolls from tray and place right side up on a rack. Brush immediately with gelatine mixture. Cool on rack. Makes 24.
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