Hot cross buns
2 tsp, (7g) instant variety
¼ cup(s), (55g)
½ cup(s), (125ml) warm
1 medium, lightly whisked
3 cup(s), (450g)
reduced fat oil spread
½ cup(s), (85g)
¼ cup(s), (40g)
2 tsp, for flour paste
¼ cup(s), (35g) extra for flour paste
2 tbs, Apricot variety, melted and strained
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- Knead on a lightly floured surface for 5-7 minutes or until elastic. Place in a bowl and cover with a clean, dry tea towel. Set aside in a warm draught-free place for 1hr or until doubled in size.
- 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.
- 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.
- 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.
- 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.
- 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.