Hot Cross Buns

Ingredients

• 3 tsp instant yeast
• 2 Tbsp flour
• 1 Tbsp sugar
• 1/4 cup lukewarm water
• 4 cups plain flour (additional)
• 3 Tbsp caster sugar
• 1 tsp Gregg's Ground Mixed Spice
• 1 Tbsp Gregg's Ground Cinnamon
• 1/2 tsp Gregg's Ground Nutmeg
• 50g butter, softened
• 1 1/2 cups mixed fruit
• 1 cup lukewarm water (additional)
• 1 egg, lightly beaten (for glazing)

• Crosses

  • 1/4 cup plain flour
  • 2 tsp caster sugar
  • 2 1/2 Tbsp water

Method

Place the yeast, 2 Tbsp flour, sugar, and ¼ cup water in a small bowl. Leave in a warm place for approximately 10 minutes or until frothy.

Place the extra flour, caster sugar and Gregg's spices in a bowl. Rub in the butter, stir in the fruit then add the yeast mixture and extra water. Mix to form a soft dough. Place onto a lightly floured surface and knead for 2 - 3 minutes or until smooth. Place in an oiled bowl, cover and leave in a warm place 30 to 40 minutes.

Preheat the oven to 200°C.

Turn the dough out of the bowl and knead. Divide into 12 portions and shape each portion into a ball. Place on a baking tray lined with baking paper making sure the portions are touching each other. Cover with a tea towel and leave in a warm place for 20 minutes.

To prepare the crosses

Mix the ingredients into a paste. Pipe the paste onto the top of buns. Bake in the preheated oven for 15 minutes. Remove from the oven, brush with egg and return to oven for a further 5 minutes.