Hot Cross Buns - Panecillos de Semana Santa

 

Hot Cross Buns from the Blue Ribbon Recipes Cookbook



 Ingredients: Makes 15
1 tsp dried yeast
1/4 cup sugar
4 cups plain fluor
1 1/2 cups lukewarm milk
1 tsp salt
1/2 tsp mixed spice
1/2 tsp cinnamon
60 gr butter
1 egg
1/2 cup sultanas
1/2 cup plain fluor, extra
1/3 cup water
1tbsp sugar, extra
1tbsp hot water
1 tsp gelatine

Ligthly grease 18 x 28 cm lamington tin.  Cream yeast with 1 teaspoon each of the sugar and fluor, add milk and mix well. Cover and stand in warm place 10 to 15 minutes or until mixture is frothy. Sift sugar, fluor, salt and spices, rub in butter, add egg, sultanas and yeast mixture, and knead lightly to ensure ingredients are throughly mixed.  Place dough in lightly iled bowl, cover with plastic wrap and clean cloth and stand in a warm place 40 minutes or until dough doubles in bulk. Punch dough down, turn out onto fluored surface and knead well until smooth and elastic. Cut unto 3 pieces then cut each piece into 5, making 15 buns in all.

Knead each into a round shape. Preheat oven to 220ºC.

Put buns on tin and stand in warm place 10 to 15 minutes or until they reach top edge of tin.  Make paste by mixing 1/2 cup extra plain fluor and 1/3 cup water, fill piping bag and pipe a cross on each bun.  Bake 10 to 15 minutes. Remove from oven and inmediately brush with glaze made from heating extra sugar, hot water and gelatine in a saucepan and simmering for 1 minute.

Cool buns on a wire rack.