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Award Winning Hot Cross Buns: 2013 Royal Easter Show

Tuesday, March 19, 2013

This year (finally) I won 1st place at the Show. YES!

Dough
600gms plain flour
14gms yeast
100gms caster sugar
60gms butter
1.5 cups milk
2tspn mixed spice
1.5tspn cinnamon
.5 cup currants
.5 tsp salt
1 egg

1 teaspoon vanilla extract
Zest of 1 orange

Crosses
50gms plain flour
1/4 cup water

Glaze
50gms sugar
1/4 cup water
1/2 tspn mixed spice



Method
1. Mix flour, salt, spices and add currants.
2. Warm milk and add butter and sugar. Stir until melted. Cool until tepid. Then add yeast and let stand until frothy.
3. Whisk egg.
5. Add milk mix and egg to flour. Mix/knead until the dough comes together. Then let sit for 1 hr until it's 2 or 3 times the original size.
6. Cut into 16 equal portions.
7. Knead dough and shape into neat balls. Place next to each other in a greased 30x30 square cake pan.
8. Place a damp cloth over buns and sit until they double in size.
9. Brush with milk.
10. Mix 50 gms flour with water to make crosses. Stir well until a smooth paste. Put in piping bag and put a cross on each bun.
11. Bake for 10mins 220 degrees c. Bake for another 10-15 mins on 200 degrees c.
12. Simmer glaze ingredients for a few mins until sugar is melted. Brush onto hot buns.

The tension.....

The glory....

5 comments:

  1. Great looking buns!

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  2. Looks crazy good, thanks for the recipe! This reminds me of the time I used to cook all the time at home, before I got too busy managing a Chinese Restaurant in Capalaba area. You just inspired me cook this weekend!

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  3. Hi Dixie, I tried the recipe yesterday and it was delicious. The only question that I have is that the crosses turned out a little crunchy? Should I have added more water to the flour to make a runnier paste? thanks so much for posting.

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  4. Hi Melissa, Glad you like them! You should add a little bit more water to make the paste a little thinner. I've also found adding a half teaspoon of flavourless oil like rice bran oil also softens the cross. Every time I make these I find you need to add a slightly different amount of water (must be the difference in flour), so I usually aim for something that's about 2-3 times the consistency of thickened cream. Hope this helps!

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  5. Hi Dixie, thank you so much for clarifying. I am going to try the buns again tomorrow so let's see what happens. Everyone I've showed a photo of the hot cross buns have oohed and aahed. Thanks again for a wonderful recipe.

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