HOT CROSS BUNS
Dough:
1 x 10 g sachet instant yeast
250 ml lukewarm milk
50 g (50 ml) butter or margarine
80 g (100 ml) brown or white sugar
5 ml salt
5 ml ground cinnamon
5 ml mixed spice
2.5 ml ground ginger
2.5 ml grated nutmeg
1 ml ground cloves
5 ml cocoa
2 eggs
75 g (125 ml) seedless raisins
30 g (50 ml) sultanas or mixed cake fruit
280 g (500 ml) cake flour
± 280 g (500 ml) extra cake flour
Piping mixture for crosses:
45 g (100 ml) cake flour
40 g (40 ml) butter or margarine
± 50 ml water
Icing glaze:
130 g (250 ml) icing sugar
± 50 ml milk
Mix instant yeast with 500 ml of the flour in a mixing bowl, add all the remaining ingredients except the extra flour and mix well.
Add sufficient of the extra flour gradually to form a soft, kneadable yet sticky dough and turn out the dough onto a floured surface. Knead for about 5 min or until smooth, less sticky and slightly elastic.
Flour the bowl, return the dough , sprinkle with flour, cover tightly and allow to rise in a mildly warm spot for about 40 minutes or until doubled.
Knead down the dough lightly with floured hands, pinch off large egg-sized balls and shape neatly. Grease a rectangular baking tray (about 380 x 280 mm) well with margarine and place the balls on the tray, allowing sufficient space (about 25mm) in between for rising.
To make the piping mixture, rub together the flour and butter or margarine until crumbly and evenly blended and stir in sufficient water to form a smooth soft paste. Spoon the mixture into a piping bag fitted with a small (10 mm) plain nozzle. Pipe the mixture over the buns in one direction without stopping and then in the other direction to form neat crosses over all the buns.
Place the buns uncovered in a mildly warm protected spot to rise for about 20-30 minutes or until doubled. Bake at 170°C for about 20 minutes or until well risen, lightly browned and firm to the touch. Remove the buns to a cooling rack.
Mix together the ingredients for the glaze and brush or drizzle over the slightly warm buns to create a sweet, shiny finish. Serve fresh and slightly warm with butter and cheese or honey. Yields 12-16 buns.
Photo: Martie Fourie Moolman
Recipe: Carolie de Koster
These were very night and light. I like fruit in them, so would maybe add some more. I will make them again.