NOTHING beats the alluring smell and delicious taste of just-baked hot
cross buns and you can be sharing a delicious home-made treat this Easter.

Makes: 16
Preparation: 25 minutes plus 1 hour 30 minutes proofing time
Cooking: 50 minutes

Ingredients

1 1/2 cups warm milk
2 tsp (1 x 7g sachet) dried yeast
1/4 cup caster sugar
60g butter, melted
1 egg, lightly whisked
4 1/2 cups plain 00 (baker's) flour
1 tsp salt
3 tsp mixed spice
1 cup sultanas
1/4 cup currants
1/4 cup mixed peel
1/3 cup cold water
1/2 cup apricot jam

Method

* Combine the milk, yeast and 1 tablespoon of sugar in a small bowl.
* Set aside in a warm, draught-free place for 10 minutes or until
frothy.
* Combine the milk mixture, butter and egg in a jug and whisk to
combine.
* Combine 4 cups of flour, salt, mixed spice and remaining sugar in a
bowl.
* Add sultanas, currants and mixed peel and stir to combine.
* Make a well in the centre. Pour in milk mixture and use wooden spoon
to stir until combined, then use your hands to bring the dough together.
* Turn on to lightly floured surface and knead for 10-15 minutes, or
until smooth and elastic.
* Put the dough in a bowl, cover with a damp tea towel and place in a
warm, draught-free place for 1 hour, or until dough doubles in size.
* Preheat oven to 200C. Grease a 23cm square cake pan.
* Punch the dough down with your fist. Turn dough on to a lightly
floured surface and knead for 2-3 minutes, or until dough is smooth and
elastic.
* Divide dough into 16 even pieces and shape each into a ball. Arrange
portions, side by side, in the prepared pan. Set aside in a warm, draught-
free place for 30 minutes or until the dough has risen 2cm.
* Meanwhile, mix remaining flour and water together in a small bowl
until a smooth paste forms.
* Place in a small plastic bag and snip off the end. Pipe a continuous
line down the centre of each row of buns, lengthways and widthways, to
form crosses.
* Bake in preheated oven for 10 minutes. Reduce heat to 180C and bake
for a further 20 minutes or until golden and cooked through buns are ready
when they sound hollow when tapped on the base.
* Turn on to a wire rack.
* Place the jam in a small saucepan over high heat. Cook, stirring,
for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot
jam over the buns. Serve with butter or toasted.

* NOTE: Baker's or 00 flour is a super-fine grade flour, traditionally
used to make pasta or bread. It is available from supermarkets.



Recipe: From Notebook by Sarah Hobbs


--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.