Hot Cross Buns

Ingredients

• 2 teaspoon Active dry yeast
• 1/4 cup Water
• a pinch of Sugar
• 500 grams All purpose flour – Maida
• 100 grams Whole wheat flour – Atta
• 50 grams Sugar
• 25 grams Butter
• 1 teaspoon Salt
• 2 teaspoon Cinnamon
• 160 ml Milk (2/3 cup)
• 160 ml water (2/3 cup)
• 50 grams Sultanas
• 50 grams Raisins
• 50 grams Currants
• 80 grams Flour
• 80 grams Water (1/3 cup)
• 3 tablespoon Apricot Jam
• 2 tablespoon Water

Instructions

1. 1

   Dissolve the yeast in 1/4 cup of warm water and a pinch of sugar. Set aside for 5 minutes.

2. 2

   In the mean time, measure and add all the ingredients listed under main ingredients to a bowl. Add the yeast mixture. Knead the dough for 10 minutes. If using a stand mixer, knead for 5 minutes on medium speed. Don’t add additional flour while kneading. The dough will be slightly sticky.

3. 3

   Just tuck the dough tight and place it on a lightly oiled bowl. Cover with a plastic wrap or a shower cap (cool idea) and leave to rise until at least doubled in size . About 1.5 to 2 hours.

4. 4

   Remove the dough onto a flat surface and mix in the dry fruits. Knead in until evenly incorporated.

5. 5

   Cover and leave to rise for one more hour.

6. 6

   After the rise, remove the dough and fold it twice or thrice gently to release the air bubbles.

7. 7

   Roll the dough into a log, divide the dough into 12 pieces and roll into round balls. Place them fairly close together on an oiled sheet pan. Cover the pan with a plastic sheet or a tea towel and let it rise for another hour or until doubled in size. Preheat the oven to 200°C

8. 8

   For the cross – Mix the flour and water to a paste. Fill up a piping bag with the paste. Make a cross on the buns and bake for 18-20 minutes, or until golden brown.

9. 9

   For the glaze – Mix the apricot jam and water and microwave for 15 seconds. Brush over the top of the buns when still warm. Cool the buns on a wire rack.