Happiness is as simple as a warm Hot Cross bun topped with a spread of Western Star butter!
Buns
Ingredients
2 cups milk, warmed
100g Western Star Chef's Choice Unsalted Cultured Butter, cubed
1 1/2 cup sultanas
1 cup dried apricots, chopped
1 egg, lightly beaten
2 teaspoons orange rind, finely grated
1/2 cup caster sugar
14g (2 sachets) dried yeast
5 cups (750g) plain flour
1 teaspoon mixed spice
1 teaspoon cinnamon
Method
Combine milk and butter and dried fruit in a small saucepan and stir over low heat just until butter melts, cool until just blood temperature, stir in egg, orange rind, sugar and yeast
Place flour and spices in a large bowl, pour in milk mixture and stir until dough comes together. Turn dough onto a floured surface and knead for 5-10 minutes until smooth and elastic, place in a buttered bowl, cover and stand in a warm place for 30-45 minutes
Knock back the dough and divide into 20 pieces and knead each into a round bun. Place buns onto a lined baking tray, cover and stand in warm place for a further 30-45 minutes
Paste for Crosses
Ingredients
2/3 cups plain flour
1/2 cup cold water
Method
For crosses, combine flour and water into a soft paste, place into a piping bag and pipe a cross on each bun. Bake at 220°C for 15-20 minutes
Glaze
Ingredients
2 tablespoons brown sugar
2 teaspoons gelatine
2 tablespoons cold water
Method
For glaze, combine brown sugar, gelatine and extra water in a small saucepan. Heat for 1-2 minutes or until the sugar and gelatine have dissolved. Brush hot buns with glaze
