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Hot Cross Buns
3 tsp
450
N
3 Tbsp
6 Tbsp
2 Tbsp
1
/2 tsp
3 tsp
1 Tbsp
1
200 m
R
3
/4 cup
Surebake yeast
white flour
brown sugar
butter
milk powder
salt
allspice
orange rind
egg
water
Method:
Make dough according to instructions on
1 P.7---9.
Place dough in a greased bowl. Cover with a
2 plastic wrap and leave to rise for 20---30
minutes.
Shape into 10 or 12 buns depending on the
3 size required.
Cover and leave to rise in a warm place
4 (30---35
°
C) for 30 minutes or until doubled in
size.
Put on crosses.
5
Crosses
1
/2 cup
2 Tbsp
Mix flour and oil, then add water to make a stiff
paste. Pipe into the shape of crosses --- if a
piping bag is not available, use a small plastic
bag with a corner cut off.
flour
oil
water to mix
Bake in a preheated 200
°
C oven for 15---25
6 minutes or until golden brown. Brush over the
glaze.
Glaze
3 Tbsp
3 Tbsp
Boil together until syrupy --- brush over cooked
buns when they are removed from the oven.
milk
castor sugar
Boston Bun
3 tsp
450
N
2 tsp
4 Tbsp
3 Tbsp
1 tsp
260 m
R
3
/4 cup
Surebake yeast
white flour
sugar
butter
milk powder
salt
water
Method:
Make dough according to instructions on
1 P.7---9.
Place dough in a greased bowl. Cover with a
2 plastic wrap and leave to rise for 20---30
minutes.
Shape the dough into a large round, place on
3 a lightly greased oven tray and leave to rise at
30---35
°
C until doubled in size.
Bake in a preheated 200
°
C oven for 15---25
4 minutes or until golden brown.
Cool on a cooling rack and then ice with pink
5 icing and sprinkle with coconut.
sultanas
sultanas
Basic Raisin Dough
tsp=teaspoon Tbsp=tablespoon
Ingredients:
Ingredients:
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