Hot cross buns
Recipe by Smeg’s Imelda Murphy, using a Combi Steam oven.
Ingredients
Buns:
550 grams of plain flour
10 grams of dried yeast
¼ cup caster sugar
1 ½ teaspoons mixed spice
Pinch of salt
225 grams of sultanas
50g butter
300 ml milk
2 eggs, lightly beaten
Flour paste:
1/2 cup plain flour
4-5 Tablespoons water
Glaze:
1/3 cup water
2 tablespoons caster sugar
Butter, to serve
Method
Combine flour, yeast, sugar, mixed spice, salt, and currants in a large bowl. Melt butter in a small saucepan on induction on 3. Add milk. Heat for 1 minute, or until lukewarm.
Add warm milk mixture and eggs to currant mixture. Mix until dough comes together, 8 Min.
Use clean hands to finish mixing to form soft dough. Turn dough out onto floured surface. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm place for 1 to 1 ½ hour, or until dough doubles in size.
Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth.
Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 mins, or until buns double in size.
On a Smeg Combi Steam oven, choose Steam 20% and static with fan, 200 degrees for 20 mins.
In a non-steam oven, cook on Fan Forced at 200 degrees for 20 minutes.
Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip of 1 corner of bag. Pipe flour paste over tops of buns to forms crosses.
Bake for 20 to 25 minutes or until buns are cooked through.
Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 3-4 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.
