Hot Cross Buns - An Oldie But A Goodie

It's Good Friday and I got up early, to make Hot Cross Buns for Breakfast
It helped that I was awake reading, no alarms needed in this house, to get me out of bed

Zorra Kochtopf is holding a Bread Baking Day Event.
Blogwarming Party, Please Bring Bread
Zorra is a German Blogger that I follow
When Zorra does the round up of all the recipes, I will post the link for all to see


So I reckon, these lovely buns would be welcome anywhere
Any other time of year,  just don't pipe the cross on top and they will be Spicy Fruit Buns
The recipe is actually really easy.
It does require some kneading and time, but that is not difficult
4 teaspoons (14g) dry yeast
1/3 cup (75g) caster sugar
1 cup (250ml) warm milk
4 cups (600g) plain flour
3 teaspoons mixed spice
3 teaspoons ground cinnamon
1 & 1/2 teaspoons salt
80g butter, chopped
1 cup (160g) sultanas
2 tablespoons finely chopped mixed peel
1 egg, beaten lightly
1/3 cup (80ml) warm water, approximately

FLOUR PASTE (For Crosses)
1/4 cup (35g) plain flour
2 teaspoons caster sugar
2 tablespoons cold water, approximately

GLAZE
1 tablespoon caster sugar
1 teaspoon powdered gelatine
1 tablespoon water

METHOD

Combine the yeast with one tablespoon of the sugar and all of the milk in a small bowl;
whisk until the yeast is dissolved.
Cover the bowl and stand in a warm place (on the door in front of a very slow oven is ideal) for about 10 minutes or until the mixture is frothy.

Sift the flour, spices and salt into a large bowl;
Rub in the butter.
Stir in the remaining sugar, fruit, yeast mixture, egg and enough water to make a soft dough.
It took a couple of extra tablespoons of water to get a nice soft dough.

Cover the bowl with oiled plastic wrap and stand in a warm place for about one hour or until mixture is doubled in size.

Turn the dough onto a lightly floured surface and knead for about 10 minutes
When you knead push the dough out to stretch it

Then pull it back over and in

Turn over and keep going till it is smooth and elastic

Divide the dough into 16 portions;
Place hand over the dough and using a circular motion, roll the dough into a ball.

Place the balls, almost touching, on a large greased oven tray.

 Stand in a warm place for about 20 minutes or until dough is almost doubled in size.
 Preheat the oven to 220 deg C (200 deg C fan-forced).

To make crosses
FLOUR PASTE: 
Sift flour and sugar into a small bowl;
gradually stir in enough water to make a smooth thick paste.
Place the Flour Paste into a resealable plastic bag and snip a tiny piece off one corner.
Pipe crosses onto the buns.

Bake the buns for about 15 minutes or until buns sound hollow when tapped.
(I think I took them out after 12 minutes... they could have done with a little more time)

GLAZE: 
Meanwhile, combine all ingredients in a small pan and stir over low heat, without boiling,
until the sugar and gelatine are dissolved.
Transfer the buns to a wire rack and brush the tops with the Glaze.

 Butter and some Jam...Yum