Breville BFP800 Instruction Booklet page 69

RECIPES
HOT CROSS BUNS
Makes 12
INGREdIENTS
3 cups/450g plain or bread flour
¼ cup brown sugar
2 teaspoons instant active dried yeast
1 teaspoon ground cinnamon
¾ teaspoon salt
3 tablespoons/60g butter, softened
1¼ cups/315ml water
¾ cup sultanas
2 tablespoons mixed peel, optional
CROSS BATTER:
INGREdIENTS
¼ cup plain flour
1 tablespoon water
GLAZE:
INGREdIENTS
¼ cup sugar
¼ cup/60ml water
¼ teaspoon cream of tartar
¼ teaspoon gelatine
2 teaspoons water
METHOd
1. Assemble food processor using the
Dough blade.
2. Place flour, sugar, yeast, cinnamon, salt
and butter into processing bowl. Process
until butter is absorbed into flour.
3. With the motor running, add the
sultanas and peel through the feed
chute, then slowly add the water. Process
until dough forms into a ball. Add a little
extra water if necessary.
4. Remove dough and knead on a lightly
flour dusted surface. Transfer dough to
a large, lightly greased bowl, cover and
stand in a warm area until doubled in
size, approximately 40 minutes.
5. Remove dough and knead on a
lightly floured surface until smooth and
elastic. Cut dough into 12 equal pieces
then knead each piece well and shape
into a ball.
6. Place dough balls into a lightly
greased 28cm x 18cm lamington pan.
Cover and stand in a warm area until
doubled in size, approximately 20
minutes.
7. To make the cross batter, mix the
flour and water together in a small bowl.
Place batter into a small piping bag and
pipe mixture across the top of buns to
form a cross.
8. Bake buns in a preheated oven at 220°C
for 15-20 minutes or until cooked and
golden brown.
9. To make the glaze, combine sugar,
water and cream of tartar in a small
saucepan and heat until dissolved. Allow
the mixture to boil for 3 minutes. Soften
the gelatine in the water, then add to the
glaze mixture by slowly swirling the pan,
do not stir.
10. Place hot buns on a cooling rack and
immediately brush or drizzle the glaze
over buns.
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