Ingredients

• 2.5 cups/ 275g Well-Made Baking Mix
• 2 1/2 cups/ 10g Active Dry Yeast
• 2 tbsp/ 50g White Sugar
• 1 tsp/ 6g Salt
• 1 tbsp/ 15g Vegetable Oil
• 3/4 cup/ 177ml Lukewarm Water
• Grated rind of 1 medium Orange
• 1tsp/ 2g Nutmeg
• 1 cup/ 144g Currents
• 1 tsp/ 3g Cinnamon
• 1 tsp/ 2g Ground Cloves

For Icing:

• 7.5/ 60g tbsp Icing Sugar
• 1 tsp Water

Method

• Soak yeast and sugar in water for 10 minutes or until alive and frothy.
• In a large bowl, mix Low Protein Flour and salt. Gradually add yeast mixture and oil until a firm dough is formed. Add more baking mix if needed.
• Add all remaining dough ingredients and knead to combine for 4-5 minutes. Cover with film and let the dough prove overnight in the refrigerator.
• Divide dough into 6 large balls. Cover and leave for another 30 minutes, to prove and increase in size even further.
• Preheat oven to 350 F and bake buns for 15 minutes or until golden brown.
• Brush over syrup whilst hot (optional).

Icing Method

• Gradually add water to sugar until a paste is formed
• Fill a piping bag
• Snip end of bag
• Decorate Hot Cross Buns

Calories:  

333 kcals

Phe:

51 mg

Protein:

1.56g

Makes: 6 medium-large Hot Cross Buns.