Hot Cross Buns

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Recipe's preparation

For the dough

Preheat oven to 185/190deg depending on how hot your oven is

Measure flour, yeast, cinnamon, mixed spice, salt, sugar and butter in TM bowl. Mix 5 sec/ sp 7 until butter is mixed through. Place aside in another bowl. Rince TM bowl

In a cleam TM bowl pour in milk and heat 2min/37 deg/sp 1 or until temperature is reached. Add flour mixture and the egg, mix 10-15 sec/sp 7 until ingredients are combined.

Knead 2mins "Closed lid" /"Dough mode" , add dried fruit mixture and knead "Closed lid" /"Dough mode" another 1 minute until fruit is well mixed through.

Allow dough to prove in a warm place for 1 hour, I set my oven to 35 deg if it is a cool day.

Once proved weigh dough into 85g portions and roll into nice firm balls, place into a greased tray, make sure the dough balls are touching each other. The tighter your dough balls are the lighter your buns will be.

You can now prove in the fridge overnight or another 40 minutes in warm place or 37 deg oven. 

(if proving in fridge overnight once taken out allow them to prove for at least an hour.)

Once they are 1 1/2 times their size pipe the cross on the top and then bake for 25-30 minutes or until they sound hollow when you tap them.

Once baked brush lightly with the sugar syrup and enjoy warm with butter.

 

Cross Paste

Place everything in a clean TM bowl and mix 20sec sp4 or until a smooth paste is made. Place in a piping bag with a small nozzle and set aside. (I make this when the dough is proving for the second time)

 

Sugar syrup

Boil kettle and pour water over the sugar and mix well, you can use warm jam if you like.