Breville BEM410 Instruction Booklet page 64

RECIPES
HOT CROSS BUNS
Makes 18
INGREdIENTS
4 cups (600g) bread flour
3 tablespoons milk powder
2 teaspoons salt
3 tablespoons brown sugar
1 tablespoon ground mixed spice
1 tablespoon ground cinnamon
2¼ teaspoons Tandaco yeast
2 tablespoons oil
1½ cups (375ml) water
1¼ cups (190g) sultanas
¼ cup (40g) mixed peel or dried
apricots, chopped
Extra bread flour, for kneading
CROSS BATTER
INGREdIENTS
2 tablespoons water
¼ cup plain flour
METHOd
1. Assemble mixer using dough hook.
2. Place flour, milk powder, salt, sugar,
spices and yeast into mixing bowl.
3. Using speed 1-2, slowly add the oil then
the water to the dry ingredients. Mix for
30 seconds until a dough ball starts
to form.
4. Add sultanas and mixed peel and mix
for another 30 seconds.
5. Turn the dough out onto a lightly
floured surface and knead by hand until
the dough is soft and pliable.
6. Place the dough ball into a large bowl,
loosely cover with plastic wrap and
leave to stand in a warm area for 20
minutes or until doubled in size.
7. Remove the risen dough from the
bowl and knead again on a lightly
floured surface.
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8. Divide the dough into 18 pieces and
shape into rounds. Place close together
on a lightly greased baking tray.
9. Cover loosely with lightly greased
plastic wrap and leave to stand in a
warm area for 20 minutes or until
doubled in size.
10. Blend the cross batter ingredients
to make a smooth batter and spoon
into a piping bag fitted with a small
piping nozzle.
11. Remove plastic wrap and pipe a cross
onto each bun.
12. Bake in a preheated oven at 190ºC
for 15-20 minutes or until cooked and
golden brown.
13. Slide buns from baking tray onto a wire
rack and brush with Hot Cross Bun Glaze.
Stand 5-10 minutes before serving.
HOT CROSS BUN GLAZE
INGREdIENTS
½ cup icing sugar, sifted
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
2 tablespoons warm water
METHOd
1. Combine ingredients into a small
mixing bowl and stir until smooth and
thin enough to drizzle or brush over
hot buns.