How to make hot cross buns
Hot cross buns
8 SmartPoints® per serve
Prep time: 30 minutes + standing | Cook time: 30 minutes
Makes: 12
Ingredients
2 tsp (7g) instant dried yeast
¼ cup (55g) caster sugar
½ cup (125ml) warm skim milk
1 egg, lightly whisked
3 cups (450g) plain flour
1 tsp mixed spice
50g Oil spread, reduced fat and salt
½ cup (80g) sultanas
¼ cup (40g) currants
2 tbs reduced-sugar apricot jam, melted and strained
For flour paste:
¼ cup (35g) plain flour
2 tsp caster sugar
Step 1
Place yeast, sugar, milk and ⅓ cup (80ml) warm water in a bowl. Stir to combine. Set aside in a warm place for 5 minutes or until frothy. Add the egg and whisk to combine.
Step 2
Sift the flour and mixed spice in a large bowl. Using your fingertips, rub the spread into the flour mixture until it resembles fine breadcrumbs.
Step 3
Stir through the sultanas and currants. Make a well in the centre and pour the yeast mixture into the well. Stir the mixture until well combined.
Step 4
Knead on a lightly floured surface for 5-7 minutes or until elastic. Place in a bowl and cover with plastic wrap. Set aside in a warm draught-free place for 1hr or until doubled in size.
Step 5
Preheat oven to 200°C. Lightly spray an 18cm x 28cm (base measurement) cake tin with oil. Use your fist to knock the dough back. Divide the dough into 12 portions.
Step 6
Roll each portion into a ball. Arrange side by side in the prepared tin. Set aside in a warm, draught-free place for 30 minutes or until the balls double in size.
Step 7
To make the flour paste, combine flour and sugar in a small bowl. Add about 2 tablespoons water to make a smooth paste. Place in a snap-lock bag and snip off 1 corner.
Step 8
Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven to 180°C and bake for a further 20 minutes or until golden and the buns sound hollow when lightly tapped.
Step 9
Set the buns aside in the tin and allow to cool slightly. Brush the buns with the melted jam. Serve the buns warm or at room temperature.
Flavour twists
