Hot cross fun



April 5, 2017
Hot cross fun

FAVOURABLE: Hot cross fun


  • 675g flour
  • 5ml Pick n Pay salt
  • 5ml ground cinnamon
  • 1 grated PnP nutmeg
  • 60ml brown sugar
  • 80ml mixed peel
  • 60ml seedless PnP raisins
  • 8ml yeast
  • 250ml PnP milk, warmed
  • 100g soft butter
  • 2 extra large eggs, beaten


  • 125 ml flour
  • 15ml PnP butter
  • 1 ml baking powder
  • 125ml PnP milk


  • 125ml PnP sugar
  • 250ml boiling water


Mix all dry ingredients in a bowl, stir through peel and raisins.

Mix wet ingredients and yeast in a jug and whisk to combine.

Make a well in the centre of the dry ingredients and add milk mixture. Mix to form a soft dough.

Tip dough onto a floured surface and knead for about 10 minutes or until soft and elastic. Set aside to rise until double the size.

Preheat oven to 180ºC.

Mix cross ingredients with enough milk to make a slightly runny paste.

Spoon paste into a piping bag.

Pipe thin crosses onto buns.

Bake for 20-25 minutes or until golden and cooked through.

Mix glaze ingredients together and brush hot buns with glaze.

Leave in the switched off oven that’s still warm, for 5 minutes to set glaze.

Cool on a wire rack.

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