Catler FP 8010 - Manual (Page 62)

R27
HOT CROSS BUNS
Makes 12
INGREDIENTS
3 cups/450g plain or bread fl our
1 /
4
cup brown sugar
2 teaspoons instant active dried yeast
1 teaspoon ground cinnamon
3 /
4
teaspoon salt
3 tablespoons/60g butter, softened
1
1 /
4
cups/315ml water
3 /
4
cup sultanas
2 tablespoons mixed peel, optional
CROSS BATTER:
INGREDIENTS
1 /
4
cup plain fl our
1 tablespoon water
GLAZE:
INGREDIENTS
1 /
4
cup sugar
1 /
4
cup/60ml water
1 /
4
teaspoon cream of tartar
1 /
4
teaspoon gelatine
2 teaspoons water
METHOD
1. Assemble food processor using the
Dough blade.
2. Place fl our, sugar, yeast, cinnamon, salt
and butter into processing bowl. Process
until butter is absorbed into fl our.
3. With the motor running, add the sultanas
and peel through the feed chute, then
slowly add the water. Process until dough
forms into a ball. Add a little extra water if
necessary.
4. Remove dough and knead on a lightly
fl our dusted surface. Transfer dough to
a large, lightly greased bowl, cover and
stand in a warm area until doubled in
size, approximately 40 minutes.
5. Remove dough and knead on a lightly
fl oured surface until smooth and elastic.
Cut dough into 12 equal pieces then
knead each piece well and shape into
a ball.
6. Place dough balls into a lightly greased
28cm × 18cm lamington pan.
Cover and stand in a warm area until
doubled in size, approximately
20 minutes.
7. To make the cross batter, mix the fl our
and water together in a small bowl.
Place batter into a small piping bag and
pipe mixture across the top of buns to
form a cross.
8. Bake buns in a preheated oven at 220°C
for 15-20 minutes or until cooked and
golden brown.
9. To make the glaze, combine sugar, water
and cream of tartar in a small saucepan
and heat until dissolved. Allow the
mixture to boil for 3 minutes. Soften the
gelatine in the water, then add to the
glaze mixture by slowly swirling the pan,
do not stir.
10. Place hot buns on a cooling rack and
immediately brush or drizzle the glaze
over buns.
RECIPES