By Laura Bakhitiarian :: Romeo’s
There is nothing quite like the smell of traditional hot cross buns fresh out of the oven!
All ingredients available from your local Romeo’s.
500g plain flour, sifted
2 x 7g sachets dried yeast
45g caster sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground clove
Pinch of salt
1 egg, lightly beaten
80g plain flour
100g tablespoons water
100ml cup water
3 tablespoons caster sugar
Melt butter in a small saucepan over medium heat. Add milk. Heat for 1-2 minutes, or until lukewarm.
Combine the flour, yeast, sugar, cinnamon, nutmeg, clove, salt and currants in a large bowl.
Add warm milk mixture and egg to currant mixture.
Use flat spatula to mix until dough almost comes together. Use clean hands (dust hands in flour to avoid dough sticking to fingers) to finish mixing.
Turn dough out onto a floured surface. Knead for 10-15 minutes, or until dough is smooth.
Place into a large lightly oiled bowl. Cover with tea towel. Set aside in a warm place for 1 to 2 hours, or until dough doubles in size.
Line a large baking tray with non-stick baking paper.
Punch dough back down to its original size. Knead for a few minutes on a lightly floured surface until smooth.
Divide into 12 even portions. Roll each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with tea towel. Set aside in a warm, place for 1-2 hours or until buns double in size.
Preheat oven to 180°C.
To make flour paste mix flour and water together in a small bowl until smooth (add a little more water if paste is too thick.) Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses.
Bake for 20 to 25 minutes, or until buns are cooked through.
To make glaze place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 2-4 minutes. Brush warm glaze over warm hot cross buns.
Serve warm or at room temperature.