Home-made Easter hot cross buns in a muffin tin! Delicious served hot with lashings of butter.
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Easter Hot Cross Muffin Buns
Prep + cook time 1 hour 35 minutes (plus standing and cooling)
- 4 Teaspoons dried yeast
- ¼ cup caster (superfine) sugar
- 1 ½ cups warm milk
- 4 cups plain (all-purpose) flour
- 1 teaspoon mixed spice
- ½ teaspoon ground cinnamon
- 60g / 2 ounces butter
- 1 egg
- ¾ cup sultanas
- ½ cup plain (all purpose) flour
- 2 teaspoons caster (superfine) sugar
- 1/3 cup water
- 1 tablespoon caster (superfine) sugar
- 1 teaspoon gelatine
- 1 tablespoon water
- Whisk yeast, sugar and milk in a small bowl or jug until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy.
- Sift flour and spices into a large bowl; rub in butter. Stir in yeast mixture, egg and sultana; mix to a soft, sticky dough. Cover; stand in a warm place for 45 minutes or until the dough has doubled in size.
- Grease the muffin tins using cooking spray.
- Knead dough on a floured surface for about 5 minutes or until smooth and elastic. Divide
- dough into 16 pieces and knead into balls. Place balls into muffin tray, cover; stand in warm place for 10 minutes or until buns have risen above the tray edge.
- Preheat oven to 220°C / 425°F.
- Make flour paste; place in a piping bag fitted with a small plain tube. Pipe crosses on buns.
- Make buns for 20 minutes, or until they sound hollow to tap. Turn buns onto wire cooling rack, top side up.
- Make glaze, brush warm glaze on hot buns. Cool.
Combine flour, sugar and water in cup.
Stir ingredients together and put into small saucepan over heat until sugar and gelatine have dissolved. Do not boil. (glaze has to be used immediately otherwise it’ll stick to you pans and make it hell to clean!)
Serve toasted or warm with butter!