Hot Cross Buns

I have been meaning to bake these buns since last year, didn't do it then, just too scared to do it. I finally did it now, still scared to do it. But conquered my fear.

I thought I might as well go back to food blogging with a vengeance - after 16 days hiatus. I thought of creating complex,  multi layered goodies and bring real flare and pizzazz to the pages  of No Set Menu. And so I thought of Hot Cross Buns. Hehehe. 

I know hot cross buns are way off the realm of glamor, but I am a baker at heart, and so I follow my heart's desire - to knead, proof and knead some more. And I will remain true to kneading despite having bread machines out there - making your baking life easier.

Hot cross buns are Australia's easter staple, baking them during easter when hot cross buns over flow the grocery shelves will simply rain in my parade. Baking them now, and wolfing them down when they are freshly baked, hot, with butter melting in your mouth during winter came early in autumn season (this year!) are non negotiable. 

Lifted from the pages of http://www.bisousatoi.com/

Ingredients

2 x 8g sachets dried yeast

1 1/4 cups (310ml) milk, warmed

1/4 cup (60g) caster sugar

4 cups (600g) plain flour (or bread flour)

1 tsp ground cinnamon

1 tsp ground mixed spice

1 tsp salt

60g butter

1 cup sultanas

2 eggs

1 tsp bread softener (optional)

1/3 cup (50g) self-raising flour

1/4c (60ml) of water

apricot jam, warmed and sieved, for brushing

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,  eggs and yeast mixture.

Turn dough onto floured surface. Knead 5 mins. Put in large greased bowl. Cover. Leave in warm spot 3/4 hour. Punch down.

Knead until smooth. Shape into 12 balls. (i weigh 50g each and gets 30 balls) Put into 30cm x 20cm greased baking tray. Set aside 1/4 hour.

Preheat oven to 200°C.

Combine self-raising flour and 1/4 cup (60ml) water.

Pipe crosses onto the buns.

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

Brush buns while warm with jam. (or melted butter)

Note: For topping, use 50g of flour with 1tbsp of oil, mix it first and add 60ml of water.. stir till pouring consistency.