Simple hot crossed buns

By Janet Walbran

This is a slightly simpler option than the other hot crossed bun recipe.

Prep Time: 3 hours 30 minutes

Cook time: 10 minutes

Yield: 20 buns

Tags: bread, buns, sultanas

Cuisine: NZ

Ingredients:

Yeast mixture

• 3 tsp sugar
• 1/2 cup boiling water
• 1 cup milk
• 3 1/2 tsp dried yeast
• 40 g butter

Dry ingredients

• 600 g strong white flour (about 4 cups)
• 1 tsp salt
• 4 tsp mixed spice
• 1 tsp ground cinnamon
• 4 tbsp granulated white sugar
• 1 cup sultanas

Glaze

• 3 tsp sugar
• boiling water

Instructions:

Mix yeast mixture in a large bowl and leave for a short time until the yeast starts working.

Add dry ingredients, mix and knead for a few minutes. Try pausing twice for 2 minutes during the kneading process to allow the dough to relax and the gluten to develop.

Leave to rise in a warm place for 1–2 hours until doubled in size. Fold 3 times partway through, to improve the texture.

Form into 16–20 buns in a roasting pan. Cover with cling film (and possibly tea-towel), and rise for 1–1.5 hours in a warm place until doubled in size.

Bake at 200°C for approximately 10 minutes, until golden brown on top.

Dissolve a few teaspoons of sugar in a little boiling water and brush on top as a glaze while buns are still hot.