Sunbeam Bakehouse BM3500 Instruction/Recipe Booklet page 59

Dough Only continued
Hot Cross Buns
Dough
Egg
Water, warm
Margarine
Plain flour
Brown sugar
Salt
Allspice, ground
Dried mixed fruit
Tandaco dry yeast
Method
1.Beat egg and water together and pour into bread pan. Add margarine. Combine flour with
brown sugar, salt and Allspice and stir in dried fruit. Add to bread pan. Make a small pocket
in the top and fill with the yeast. Wipe any spills from around the outside of pan.
2.Place the bread pan into the breadmaker and close lid.
3.Press the Menu button to program (12) Dough and press "Start". Dough will be kneaded,
ready for shaping, proving and baking in the number of hours indicated.
4.Remove dough from bread pan and knead lightly on a lightly floured surface. Divide dough
into 12 pieces and shape each into small buns. Place close together on a lightly greased
baking tray. Cover with a cloth and sit in a warm place to rise for 30 minutes.
5.CROSSES: Combine plain flour with water and sugar to form a smooth paste. Pipe paste, to
make crosses on top of each risen bun. Bake at 200°C for 25 minutes.
6.GLAZE: Place water, sugar and gelatine in a small pan and stir over heat until dissolved.
Brush over buns whilst hot.
Makes: 12 buns
56
1 x 60g
150ml
2 tablespoons (40g)
280g
2 tablespoons
1 / teaspoon
2
1 / teaspoons
2
1 cup (190g)
2 teaspoons
Crosses
40g plain flour
2 tablespoons (40ml) water
1 teaspoon sugar
Glaze
2 tablespoons (40ml) water
2 tablespoons sugar
1 teaspoon gelatine