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Hot Cross Buns Choc Chip and Sultana.

Here it is folks my last Easter recipe.

400g strong bread flour
7g pkt dried yeast
50g caster sugar
3 tsps ground mixed spice
2 tsps ground cinnamon
250ml warm milk
1 egg beaten
50g melted butter
150g choc chips or sultanas (I made a batch of both)

Method

Place the flour, yeast, sugar and 1 tsp salt into a large bowl taking care not to put the salt next to the yeast .
Mix to combine using your hand.
Make a well in the centre and pour in the milk, egg and melted butter.
I use my hand to bring together into a ball of dough.
Tip onto a lightly floured surface and knead for 10 minutes until the dough becomes smooth and elastic.
Return to a lightly oiled bowl, cover with cling wrap and leave to rise for an hour or until it has doubled in size.
Punch the dough down when ready and again onto a lightly floured surface add the choc chips/sultanas and knead into the dough.
I made 12 smaller buns but you can just make them bigger and do 9.
Divide the mix into equal portions and roll into a ball. Place into a tin where they are close together but with enough room to rise and make the flour paste for the cross on top.
Take 50g plain flour, 1 tsp caster sugar and 4 to 5 tsps cold water. Mix together, pipe on top of the buns and leave to rise for another 30 minutes.

Preheat the oven to 200/180 fan forced and bake for 20 minutes.
If you plan to toast them when ready do not glaze them. If you are not toasting them just glaze the tops with warm apricot jam for that classic shine

Enjoy hot with butter 🤩🤩🤩

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