{"id":29832,"date":"2017-04-10T00:00:00","date_gmt":"2017-04-10T00:00:00","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/uncategorized\/hot-cross-buns\/"},"modified":"2017-04-10T00:00:00","modified_gmt":"2017-04-10T00:00:00","slug":"hot-cross-buns","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/show\/hot-cross-buns\/","title":{"rendered":"Hot Cross Buns"},"content":{"rendered":"

Thanks to Rilka Warbanoff and Foodland.<\/p>\n\n

Ingredients:<\/strong><\/p>\n\n\n

2 tsp dried instant yeast<\/p>\n

500 g plain four<\/p>\n

90 g xylitol<\/p>\n

1 tsp salt<\/p>\n

1 tsp cinnamon<\/p>\n

\u00bd tsp ground all spice<\/p>\n

\u00bc tsp fresh grated nutmeg<\/p>\n

300 ml milk<\/p>\n

60 g butter<\/p>\n

1 large egg <\/p>\n

140 g sultanas<\/p>\n\n

Crosses<\/strong><\/p>\n\n

2 tbsp self-raising flour<\/p>\n

2 tbsp cold water<\/p>\n\n

Glaze<\/strong><\/p>\n\n

     \u2153 cup xylitol  <\/p>\n\n\n

\u00bc tspcinnamon <\/p>\n

150 ml boiling water<\/p>\n\n\n

Method:<\/strong><\/p>\n\n

Sift together yeast, flour, xylitol, salt and spices to evenly distribute. <\/p>\n

In a small saucepan, gently heat the milk over a low temperature and melt the butter into it. <\/p>\n

In a separate bowl, beat the egg. <\/p>\n

Add the milk and butter mixture to the flour and mix thoroughly. Add the egg and mix well to form a dough. <\/p>\n

Work in the dried fruit and peel. <\/p>\n

Turn out the dough onto a lightly floured surface and knead minutes until it feels smooth and is no longer sticky. Place in a lightly oiled bowl, cover with plastic and place in a warm spot to prove for 1hour or until doubled in size.<\/p>\n

Punch down the dough and then separate it into 12 equal portions.<\/p>\n

Place the buns close together on a lightly greased baking tray. Cover and allow to rise for 1 hour or until doubled in size and very light.<\/p>\n

Preheat oven to 220\u00b0C. To make the crosses, mix the flour and water thoroughly to form a thick paste.Pipe the mixture in crosses on top of the buns. <\/p>\n

Bake the topped buns for 15\u201320 minutes. <\/p>\n

To make the glaze, mix together all ingredients, dissolving the sugar in the boiling water. Brush glaze over the buns lightly while still hot.<\/p>\n

SEE ALSO<\/h3>\n

MAKE YOUR OWN RANCH FRIED CHICKEN\u2026 EASY!<\/strong><\/a><\/p>\n

CHICKEN AND VEGGIE TERIYAKI STIR-FRY<\/strong><\/a><\/p>","protected":false},"excerpt":{"rendered":"

Thanks to Rilka Warbanoff and Foodland. 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