Traditional Hot Cross Buns
Preparation 25 Minutes
Cook 1 hr 50 min Minutes
Serves 12
Method
Place your flour, yeast, sugar, allspice, cinnamon and salt in your mixing bowl and briefly mix until combined.
Add in your melted butter, warm milk, eggs and raisins.
Mix with your dough hook on medium speed for 5-7 minutes until a dough ball is formed and is coming away from the sides of the bowl.
Leave the dough covered with clingfilm in a warm place for approximately 1 hour or until doubles in size.
Knock the air out of the dough and roll it into a log before cutting it into 12 even pieces.
Roll each piece into a smooth ball and place into a grease proof paper linen baking tray (approx. 30cm x 20cm) in a 3 bun by 4 bun pattern.
Cover balls of dough with cling film again and let rise for approximately 40 minutes or until it has risen to about 70% of its original size.
Pre heat oven to 180 degrees after leaving it to rest.
Right before placing it into the oven make your cross mixture by mixing your flour and water until a thickish paste forms. Using a ziplock bag with the corner cut off or a piping bag, pipe your crosses down the center of each bun horizontally and then vertically.
Bake in the oven for approximately 20 minutes or until nice and golden brown.
Meanwhile, place jam and water in a bowl and microwave for approx. 30 seconds until melted and combines.
Once buns are fresh out the over, brush your glaze over each one to give them a beautiful glossy finish.
Ingredients
9g dry yeast
110g caster sugar
375g warm milk
640g bread flour
1 tbsp cinnamon powder
1 tbsp all spice
½ tsp salt
220g Sunbeam Australian Currants
50g unsalted butter, melted
1 whole egg
For the cross:
75g plain flour
5 tbsp of water
For the glaze:
2 tbsp apricot jam (or your jam of preference)
2 tbsp water
Recipe Collection
Ricotta & Apricot Loaf with Thyme
- Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 10 x 20cm loaf pan.
- Combine butter, eggs and sugar in a large mixing bowl. Whisk well. Add flour and mix until just combined.
- Fold in the ricotta, apricots and thyme. Spoon into prepared pan and sprinkle the top with almonds and thyme. Bake for 45-50 minutes, or until an inserted skewer comes out clean. Allow to cool slightly before removing from the pan.
Caramel Walnut Brioche Pudding
Butter both sides of sliced Brioche and layer in greased pan (mine is 8” x 11”).
2. Sprinkle dried Mixed fruit and Walnuts evenly over bread.
3. Mix eggs, sugar and vanilla paste until sugar is dissolved,then mix together with Cream and Milk.
4. Pour egg mix over Brioche and let soak whilst you make your caramel.
5. In heavy based pan add butter, golden syrup and condensed milk, stir until all melted on low heat. This can then be spooned over Brioche into all gaps, finish by sprinkling more Walnuts and Cinnamon.
6. Place in oven 165’c fan forced for 35-45 minutes, or until centre is set.
7. Enjoy
# You may like to soak Mixed Fruit in a little Brandy!
Spiced Lamb in Lettuce Cups
- Heat oil in a large frying pan. Add onion and garlic, cooking for several minutes until tender. Add spices, cooking a further minute. Increase heat and add lamb mince, cooking until well browned.
- Add dates, pomegranate molasses, herbs and pinenuts. Mix well and season to taste.
- Spoon mixture between prepared lettuce cups. Drizzle with yoghurt and lemon juice, finishing with additional mint leaves.
Panforte
- Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake pan.
- Place sugar, honey and chocolate in a large saucepan and gently heat until chocolate is melted. Stir in the raisins, figs, cherries, cranberries and nuts. Mix well.
- Add flour, cocoa and spices to mixture and working quickly mix it together until all combined. You may need to wear a thick rubber glove. Press mixture into prepared pan and bake for 13-15 minutes. Set aside to cool before removing from pan to cool completely.
Macadamia Biscuits
Preheat oven to 170⁰C. Line baking tray with grease proof paper.
- Cream butter and sugar. Add vanilla essence and egg, beating until well combined.
- Stir in flour, macadamia nuts and choc chips.
- Roll tablespoons of mixture into balls and place on tray 5cm apart. Bake for 12mins or until golden brown. Cool on wire rack.
Muesli Bar Slice
Preheat oven to 180°C. Grease and line a 28cm x 18cm x 3cm tin
- In a large bowl mix together the oats, oat bran, bran, sunflower kernels, flour, apricots and sultanas.
- Melt the butter, honey and brown sugar in the microwave for 1 minute and add to the dry ingredients. Stir in the egg and milk until well combined.
- Press into greased and lined tin and bake for 15 minutes. Cut into slices when cooled.
