Hot Cross Buns

Dough:

• 6 tsp compressed yeast
• 1 tsp flour
• 1 tsp CSR Caster Sugar
• 1 1/4 cup milk, scalded
• 4 cups flour
• 1 tsp salt
• 1 tsp mixed spice
• 60g butter
• 1/4 cup CSR Caster Sugar, extra
• 1 cup sultanas or sultanas/currants/peel
• 1 egg, beaten

Cross Paste:

• 1 cup White Wings Plain Flour
• Cold water

Glaze:

• 1 tbsp CSR Caster Sugar
• 1 tbsp water
• 1 tbs gelatine

1. Preheat oven at 220°C conventional (200°C fan forced)
2. Crumble yeast into a small bowl, add the tsp each of flour and CSR Caster Sugar. Mix in the milk which has been cooled to blood heat, cover and leave in warm place for 10 mins.
3. Sift the flour, salt and spice into a large bowl; rub in the butter and add the CSR Caster Sugar and sultanas.
4. Add the beaten egg to the sponged yeast mixture and beat into the flour mixture until a soft dough is formed. Knead until light and smooth and no longer sticky.
5. Place dough in a lightly oiled bowl, cover with plastic wrap and a clean cloth and allow to stand in a warm place until double in bulk (about 40 mins).
6. Turn onto a lightly floured surface, punch down and knead dough until smooth and elastic. Divide dough into 16 even-sized pieces - knead each into a round shape. Place on a greased slide tray 1cm apart. Cover and stand in a warm place until well risen (about 10-15 mins).
7. Mix sufficient cold water into the flour to make a soft paste and pipe a cross on each bun.
8. Bake for around 20 mins.
9. Heat the CSR Caster Sugar, water and gelatine in a saucepan and simmer 1 min. When the buns are cooked glaze them with the gelatine mixture while still hot.