Hot Cross Buns

As you are getting ready for Easter, here is my 'Tested and True' Hot Cross Buns recipe. Although it is easy to purchase these, it is so satisfying to make them yourself.

There looks like a lot of steps but the original recipe I use only has 6 steps. I just like to work with recipes that have it listed in more steps (I don't like reading a step 5 times for 5 things to do).

Ingredients

1 1/2 cups (375ml) warm milk
2 tsp dried yeast
1/4 cup caster sugar
60g butter, melted
1 egg, lightly whisked
4 1/2 cups plain flour (I usually use a little more)
1 tsp salt
3 tsp mixed spice
1 cup sultanas
1/4 cup currants
1/4 cup mixed peel
1/3 cup cold water
1/2 cup apricot jam

Note: instead of sultanas, currants and mixed peel I usually just use packet dried fruit or just sultanas (but make sure if you just use sultanas to put 1 1/2 cups)

Method

1. Combine milk, yeast and 1 tbs of sugar in small bowl. Set aside in warm, draught-free place for 10 minutes or until frothy.
2. Combine the milk mixture, butter and egg in a jug and whisk to combine.
3. Combine 4 cups of flour, salt, mixed spice and remaining sugar. Add sultanas, currants and mixed peel and stir to combine.
4. Make a well in the centre and pour in the milk mixture and use a wooden spoon to stir until just combined then use your hands to bring the dough together.
5. Turn into a lightly floured surface and knead for 10-15 minutes or until smooth and elastic.
6. Place the dough in a lightly oiled bowl covered with a tea towel in a warm, draught-free place or 1 hour or until dough doubles in size.
7. Grease a 23cm square cake pan. 
8. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic.
9. Divide dough into 16 even pieces and shape each portion into a ball. Arrange side by side in prepared pan. Set aside in warm draught-free place for 30 minutes or until dough has risen 2cm. Preheat oven to 200 deg. 
10. Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag (zip lock bags are stronger), and snip off a corner. 
11. Pipe a continuous line down the centre of each row of buns length and width to create the cross.
12. Bake in preheated oven for 10 mins then reduce the temp to 180 deg for a further 20 mins. Bake until golden brown.
13. Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring for 2 mins or until jam melts. Strain through a sieve. Brush hot jam over the buns.