Sunbeam MX001 - Manual (Page 37)

35
EASTER
Hot Cross Buns Makes 18
Dough
1 sachet dry yeast
2 tablespoons sugar
60g butter, melted
1 1 /
4
cup lukewarm milk
3 /
4
cup water
4 cups plain flour
2 tablespoons sugar, extra
2 tablespoons powdered milk
1 teaspoon salt
1 cup sultanas
Crosses
1 /
2
cup plain flour
1 /
4
cup water
Glaze
3 tablespoons sugar
1 /
4
cup water
1 teaspoon gelatin
1. Combine the first five ingredients in a
small bowl and allow to stand in a warm
place until mixture begins to froth. About
10 minutes.
2. Insert dough hooks into the mixer head
(refer to page 5). Place sifted dry
ingredients, including the sultana’s into
the large Mixmaster bowl.
3. On Low speed (1-2), gradually add yeast
mixture. Note that it will be necessary to
scrape sides of bowl with a rubber
spatula. Knead on Medium speed (4) for
3-4 minutes.
4. Continue the kneading process until all
ingredients are incorporated and dough
forms a ball.
5. Place dough in a greased bowl, turning
once to grease top of dough. Cover, and
let rise in a warm place until doubled in
size (40-50 minutes).
6. Preheat oven to 220°C and grease a
baking tray.
7. Punch down, fold sides to centre and
turn the dough over. Remove the dough
from the bowl and place onto a well
floured surface. Lightly knead dough
with the palm of your hands until smooth
and elastic. Divide dough into 18
equal portions and shape into round,
smooth balls.
8. Position the dough balls closely together
onto the baking tray. Cover loosely for
approximately 10 minutes.
9. For the crosses, combine the flour and
water to form a batter and pipe crosses
on the tops of the buns.
10. Bake for approximately 20-25 minutes
until golden brown.
11. Whilst the buns are baking prepare the
glaze. Place the water, sugar and gelatin
into a small saucepan and stir over a
medium heat until sugar has dissolved,
approximately 2 minutes. Glaze the buns
while they are still warm.
Special Occasions