Margaret Fulton’s Hot Cross Buns

Haven’t made Hot Cross Buns for a few years now. Every year I intend to make them but I always wait till Good Friday to honour tradition – then of course Good Friday comes and goes and I don’t get around to it. So this year I didnt wait – I made them last week and of course I had to go with Margaret Fultons recipe – the time honoured matriarch of Australian cooking.

I added some mixed peel and used both currants ans sultanas – they tasted sooo good!!

 

Ingredients

4 cups (600g) plain flour

1 tsp mixed spice

1 tsp salt

60 g butter, softened, plus extra to serve

1/2 cup (110g) caster sugar

1 x 7g sachet dried yeast

1/2 cup (80g) sultanas or currants – or both

1/4 cup mixed peel

1 cup (250ml) lukewarm milk, plus extra, for brushing

1 egg, lightly beaten or extra milk, for glazing

1/3 cup (50g) self-raising flour

Glaze

2 tbsps warm water

1 tbsp sugar

1/4 tsp gelatine

Method

Sift flour, spice and salt in a bowl. Rub in butter, until mixture resembles breadcrumbs. Stir in sugar, yeast and sultanas or currants.
Make a well in centre of dry ingredients. Stir in 1/2 cup warm water, milk and egg, gradually incorporating surrounding flour to mix to a soft dough. Turn onto a lightly floured surface and knead until smooth and elastic. Shape into a ball and place in a clean, greased bowl. Turn over once so that top of dough is greased.
Cover bowl completely with plastic wrap and a tea towel.

Leave to rise in a warm place for 1-1 1/2 hours until doubled in bulk.
Lightly grease a baking tray, two 20cm cake pans or a larger round cake pan. Turn dough onto a lightly floured surface and gently pat out to 3cm thickness.

Cut into 14 pieces and gently shape each into a ball, always keeping the tops uppermost as you shape to keep them nice and smooth. Place buns on prepared tray or cake pans. Cover

loosely with plastic wrap and a

tea towel and leave to rise in a warm place for 20-30 mins.
Preheat oven to 200 degrees celsius or 180 degress celsius fan. Brush buns with beaten egg or extra milk.

Combine self-raising flour and 1/4 cup water in a small bowl until smooth. Spoon into a snap lock bag, snip end and pipe crosses on buns.


Bake buns for 15 mins, until golden brown.

Meanwhile stir together water, sugar and gelatine until sugar dissolves.. Brush buns with glaze and stand near open and turned off oven until glaze is dry. Serve
Tip: It may be necessary to cover buns with brown paper if crosses are browning too quickly. When cooked, remove from oven and brush with Glaze.

 

Yield 14

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1 comments
Dhara Mistry
Dhara Mistry moderator

The best part of the buns is the white icing and buttery goodness. I can literally taste it in my mouth RIGHT NOW! Thanks for sharing Stella.