SOFT BUN HOT CROSS BUNS
This is a lovely recipe to make delicious Hot x Buns. Using Soft Bun Mix gives the buns a lovely light texture. Serve fresh or toasted they will be enjoyed by all.
Dry Ingredients
600gm SOFT BUN MIX**
3 teaspoons DRY ACTIVE YEAST**
1 1/2 tablespoons MAREE’S FRUIT SPICE MIX**
1 cup FRUIT MEDLEY**
1 cup SULTANAS**
Liquid Ingredients
340ml WARM WATER
30gm BUTTER, melted
Crosses
50gm CROSS MIX**
approx 50ml COLD WATER
STICKY GLAZE
combine:
2 teaspoons BAKERS ICING**
3 teaspoons BOILING WATER
pinch MAREE’S FRUIT SPICE MIX**
METHOD
1. Place all dry ingredients, except the fruit into a large mixing bowl. Mix well, add the fruit, mix well to combine, make a well in the centre.
2. Add the melted butter and three quarters of the water mix well until all ingredients are combined.
3. Add the remainder of the water and mix well until all ingredients are combined and have formed a firm but moist dough..
4. Tip the dough out onto a lightly floured surface and work gently for 30 seconds. Return the dough to the bowl.
5. Cover the dough with plastic wrap and leave in a warm place until the dough has doubled in size (approx 45 mins).
6. Tip the dough out onto a lightly floured surface and work into a smooth ball. Divide the dough into 12 equal pieces and work each piece into a smooth ball.
7. Place balls of dough into a Coffee Scroll Tray** (in 3 rows of 4) lined with Silicone Paper, brush with egg glaze (1 egg lightly beaten with 2 teaspoons of water).
8. Place tray in a warm spot and allow buns to double in size (approx 40 minutes).
9. Make up cross mix with water (mix together until a smooth, pourable paste), pour/spoon into piping bottle. Pipe cross mix in long lines across the rows of buns to make crosses.
10. Place buns in a pre-heated oven (Gas/Electric 190C, Fan Forced 170C) and cook for 30 minutes, covering with foil when necessary.
11. Remove buns from oven, place on a wire cooling rack. Brush with sticky glaze whilst still hot.
Variations
Plain Spice Buns - omit the fruit.
Chocolate Buns - omit the fruit and spice, add 1-2 tablespoons DUTCH COCOA, work 1 cup CHOCOLATE DROPS or BUTTONS into the dough after the first rising.
IN THE BREAD MACHINE
Place ingredients in machine in usual order, add fruit at the beep or place in the fruit and nut dispense. Set machine to dough cycle, once completed follow method above from number 6.
Dry Ingredients
600gm SOFT BUN MIX**
2 teaspoons DRY ACTIVE YEAST**
1 1/2 tablespoons MAREE’S FRUIT SPICE MIX**
1 cup FRUIT MEDLEY**
1 cup SULTANAS**
Liquid Ingredients
320ml WARM WATER
30gm BUTTER, melted
**Products available at Marg & Maree’s online or in the shop