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37
Hot Cross Buns
Menu ‘20’ (2hr 20min)
Bread flour 475 g
Salt 2 tsp
Powdered milk 3 tbsp
Sugar 1¾ tbsp
Butter 45 g
Orange rind 1 tbsp
Mixed sprice 1 tbsp
Water 260 mL
Egg, medium 1
Dry yeast 2 tsp
* Mixed Dried fruit 1 cup
Method:
1
Divide the dough into 10 or 12 equal portions. Roll each
portion into a ball, and rest for 20 minutes.
2
Shape into a smooth ball by gently rolling, and place on a
greased tray.
3
Cover and leave to rise in a warm place (30–35°C) for 30
minutes or until doubled in size.
4
Put the crosses on the dough
Crosses
Flour ½ cup
Oil 2 tbsp
Water to mix
Mix flour and oil, then add water to make a stiff paste. Pipe into the
shape of crosses — if a piping bag is not available, use a small plastic
bag with a corner cut off.
5
Bake in a preheated 200°C oven for 15–25 minutes or until
golden brown. Brush with the glaze.
Glaze
Milk 3 tbsp
Castor sugar 3 tbsp
Boil together until syrupy — brush over cooked buns when they are
removed from the oven.
Olive & Rosemary Rolls
Menu ‘20’ (2hr 20min)
Bread flour 450 g
Salt 1 tsp
Powdered milk 2 tbsp
Sugar 1 tsp
Olive oil 1 tbsp
Fresh rosemary, chopped 1 tbsp
Water 260 mL
Dry yeast 2 tsp
* Pitted black olives, quartered 50 g
Method:
1
Turn the dough out into a greased bowl.
Cover and let the dough rest for 20 minutes in the
refrigerator.
2
Divide the dough into 12–16 equal portions or into 2 long
loaves and place on a greased baking tray. Cover and leave
to rise in a warm place (30–35°C) for 30 minutes or until
doubled in size.
3
Brush with beaten egg and sprinkle with seeds.
4
Bake in a preheated 200°C oven for 15–25 minutes or until
golden brown.
Recipes
•
For addition of ingredients with*, see the instructions on P. 14.
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