Thursday, March 20, 2008

Hot Cross Buns!

Serves: 12 person(s)
2.5 Points per serve, NOT CORE
Preparation Time: 1 hr 30 mins
Cooking Time: 20 mins
Yield: 12 x buns

1 Tbsp compressed yeast
150 mL skim milk at room temperature
2 Tbsp sugar
2 cup plain flour
30 g low-fat margarine
1 egg, lightly beaten
1 tsp salt
1 tsp mixed spice
1 tsp cinnamon
120 g dried fruits, choose from apricots, dates, sultanas or currants
1/2 cup plain flour, extra
2 tsp sugar, extra
1/3 cup water
1 Tbsp sugar, extra for glaze
1 tsp gelatine
1 Tbsp hot water

Combine the yeast with the milk and one teaspoon of the sugar and one teaspoon of the flour. Set in a warm place and leave for 15 minutes until the mixture turns frothy. Sift the flour, sugar, spices and salt into a large bowl. Rub the margarine into the mixture with your hands. Add the egg, dried fruit and yeast mixture and beat well with a wooden spoon. Cover the mixture with a cloth and stand in a warm place for about 40 minutes or until the dough has doubled in size. When the dough is ready, knead it gently for five minutes so that it has a smooth consistency. Spray a flat tray with cooking spray. Cut the dough into 12 pieces and mould each piece into a round, bun shape and place on the tray. Leave to stand in a warm place for a further 15 minutes. Meanwhile, make the mixture for the crosses using the extra plain flour, sugar and water. Stir together with enough water to make a smooth paste. Using a piping bag fitted with a small, plain tube draw crosses on the buns. Bake in a hot oven for 20 minutes. To make the glaze, combine the extra sugar, gelatine and water in a saucepan and stir over heat until the gelatine has dissolved. When the buns are ready, take them out of the oven and brush them with the glaze while they are hot.