4.3
(68)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.
Step 2
Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.
Step 3
Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C or 170˚C fan-force.
Step 4
Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.
Step 5
Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 3-4 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature with a butter as desired.
Your folders
taste.com.au
4.2
(18)
25 minutes
Your folders
taste.com.au
3.6
(3)
15 minutes
Your folders
taste.com.au
3.6
(3)
30 minutes
Your folders
taste.com.au
4.6
(73)
25 minutes
Your folders
taste.com.au
4.2
(10)
30 minutes
Your folders
tastesoflizzyt.com
35 minutes
Your folders
merryboosters.com
Your folders
merryboosters.com
5.0
(4)
20 minutes
Your folders
thepioneerwoman.com
4.0
(4)
20 minutes
Your folders
errenskitchen.com
20 minutes
Your folders
foodnetwork.com
4.4
(24)
35 minutes
Your folders
sallysbakingaddiction.com
4.8
(65)
22 minutes
Your folders
jamieoliver.com
Your folders
bbcgoodfood.com
20 minutes
Your folders
skinnytaste.com
4.5
(27)
25 minutes
Your folders
printfriendly.com
5.0
(1)
Your folders
foodnetwork.com
4.3
(39)
25 minutes
Your folders
thesuburbansoapbox.com
20 minutes
Your folders
cooking.nytimes.com
4.0
(94)