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Hot Cross Buns

Hot Cross Buns

 
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Method

1.Pre-heat the oven to 180C. Sift the dry ingredients together (excluding Bicarbonate of Soda).  

2.Beat the eggs and milk together. Add the Cake Mix and Bicarbonate of Soda to the liquid.  

3.Add the margarine to the dry ingredients and rub in until the mixture resembles fine crumbs. 

4.Add the liquid to the dry ingredients bit by bit.  Do not over-mix the dough (the dough must have a soft texture but still workable).

5.Press the soft dough to a thickness of ± 4 cm and cut buns out with a cutter.  Place the buns relatively close to one another on a greased baking sheet.

 

For the cross:  

1.Sift the flour and add the margarine.  Rub in until the mixture resembles fine crumbs. 

2.Add the water bit by bit until the dough is sloppy.  Mix well to a smooth dough.  

3.Using a piping bag, squeeze horizontal and vertical lines on top of the buns.  

4.Bake at 180C for ± 30 minutes until golden brown.  

 

For the Glaze:

1.Heat the apricot jam and water together until well mixed.  

2.Spread the syrup over the hot buns.  Serve warm.

 
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Ingredients

750g (5½ cups) Cake Flour

200g 1½ cups) Icing Sugar

150g (170ml) Margarine/ Butter

30ml (2Tbsp) Moir’s Baking Powder

10ml (2tsp) Moir’s Bicarbonate of Soda  

1 Egg

200g Safari Cake Mix / Bakers Mix

10 ml (2tsp) Mixed Spice

500 ml Milk

Glazing 

50 ml Apricot Jam

100 ml Water

Cross 

1 cup Flour

15ml (1Tbsp) Margarine 

Water

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