SETTING Dough-Bread
PADDLE Collapsible
| INGREDIENTS | |
| Water | 340 ml |
| Oil | 2 Tbsp |
| Salt | 2 Tsp |
| Brown Sugar | 3 Tbsp |
| Bread Flour | 600g / 4 Cups |
| Milk Powder | 3 Tbsp |
| Ground Mixed Spice | 1 Tbsp |
| Ground Cinnamon or Nutmeg | 1 Tbsp |
| Tandaco Yeast | 2¼ Tsp |
| Add TO THE AUTOMATIC FRUIT and NUT DISPENSER | |
| Sultanas | 1¼ Cups |
| Mixed Peel or Dried Apricots | ¼Cup |
| BATTER for ‘CROSSES’ | |
| Water | 2 Tbsp |
| Plain Flour | 40g / ¼ Cup |
Method
Hand shaping procedure
1. Divide dough into 18 pieces and shape into rounds. Place rounds close together on a lightly greased baking tray.
2. Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size.
3. Blend “Cross” batter ingredients to make a smooth batter. Spoon into a piping bag fitted with a small piping nozzle.
4. Remove plastic wrap and pipe a cross onto each bun.
5. Bake in preheated oven at 190°C for 15-20 minutes or until golden brown.
6. Slide buns from baking tray onto a wire rack. If desired, brush HOT CROSS BUN GLAZE over hot buns. Stand 5-10
minutes before serving.
For the GLAZE:
150g (¾ cup) caster sugar
½ cup water
Bring the sugar and water to the boil in a small saucepan. Simmer for one minute then remove from the heat. Let the syrup cool completely before using; you can speed up the process by placing the pan in a bowl of ice water.
