Sunbeam Bakehouse Compact BM2100 Instruction/Recipe Booklet And Guarantee page 28

Dough continued
Hot Cross Buns
Dough
1x60g egg
150ml warm water
2 tablespoons margarine
280g (1¾ cups) plain flour
2 tablespoons brown sugar
½ teaspoon salt
teaspoon ground allspice
½
1 cup dried mixed fruit
2 teaspoons Tandaco dry yeast
Crosses
40g (¼ cup) plain flour
40ml water
1 teaspoon sugar
Glaze
2 tablespoons water
2 tablespoons sugar
1 teaspoon gelatine
25
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 six times to
program Dough and press "Start".
Dough will be kneaded, ready for shaping,
proving and baking in the number
of hours as indicated on the breadmaker.
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