Easter Hot Cross Buns (Breadmaker)

Dough:

• 1 tbsp surebake yeast
• 1 tbsp CSR Caster Sugar
• 1 tsp salt
• 3 cups white high grade flour
• 1/2 cup White Wings wholemeal flour
• 2 tbsp oil (light olive or canola etc.)
• 1 egg
• 320ml water, room temperature
• 75g (1/2 packet) chopped peel
• 1 tbs ground cinnamon
• 1 tbs mixed spice
• 1/4 cup CSR Brown Sugar
• 1/2 cup sultanas
• 1/2 cup currants

Crosses:

• 1/4 cup White Wings flour
• 1/4 cup cold water

Glaze:

• 1/4 cup CSR Caster Sugar
• 2 tbsp warm water

1. Place yeast, CSR Caster Sugar, salt, flours, oil, egg and water into the machine in the order as listed. Set a timer for 30 mins if your machine doesn’t have a fruit addition timer built in. Turn the machine on using “dough only” function.
2. After 30 mins add the additional dough ingredients. When the “dough only” function signals ready, remove the dough onto a well floured surface and knead into a long sausage shape - like a stick of French bread.
3. Using scissors cut off pieces the size of a tennis ball and place into a well greased or baking paper lined Swiss roll tin approximately 20 x 25 cm. The balls of dough should touch each other.
4. Place the flour & water for the crosses in a small zip lock plastic bag and seal. Squish the bag to mix the flour paste well. Snip off the corner and pipe crosses onto the surface of the buns.
5. Allow the buns to rise a further 30 mins then brush with melted butter or margarine and bake in a preheated oven 200°C for 20 – 25 mins.
6. Remove from the oven and while piping hot brush over with the sugar and water glaze. Cool on a wire rack, reheat to serve.