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Lancewood Hot Cross Buns
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Lancewood Hot Cross Buns

Ingredients

Buns:

500 g flour  & 50 g extra for kneading
10 g instant yeast
60 ml light brown sugar
10 ml baking powder
5 ml cinnamon
2.5 ml mixed spice
1 ml nutmeg
2.5 ml salt
125 ml milk
80 g butter
250 ml LANCEWOOD® Buttermilk
1 extra large egg(s) , beaten
250 ml raisins  or sultanas or mixed
oil

Crosses:

125 ml flour
60 ml water

Glaze:

125 ml water
80 ml sugar

To serve:

butter
LANCEWOOD® Cheddar , White Cheddar, Gouda or White Gouda, grated
honey , syrup or a preserve

Method

Buns:
Mix the flour, yeast, sugar, baking powder, cinnamon, mixed spice, nutmeg and salt together.

Heat the milk and butter together until the butter has melted and the milk is warm. Stir in the buttermilk and the egg.

Add to the dry ingredients and mix to a soft dough. The dough will be slightly sticky. Knead, adding a sprinkling of flour now and then until the dough becomes soft and pliable and stops sticking to the bowl and your hands.

Add the fruit and work in (this should take 8 – 10 minutes). Place the dough in a clean lightly oiled bowl and cover with lightly oiled cling film and a tea towel.

Place somewhere warm and leave to rise for 1 hour or until doubled in size. Punch down and roll into 12 balls.

Place 1.5 cm apart on a baking sheet lined with baking paper.

Cover loosely with lightly oiled cling film and a tea towel and place in a warm place to rise again. Meanwhile, preheat the oven to 180°C.

Crosses:
Mix the flour and water together to form a slightly runny paste. Spoon into a piping bag and pipe over the buns – first in one direction and then in the other to form crosses.

Bake for 25 – 30 minutes until golden. Place on a cooling rack.

Glaze:
Stir water and sugar together until sugar has dissolved. Boil for 5 minutes. Brush over buns once they come from the oven.

Serve with your choice of topping.

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