Weigh 'n Pay Hot Cross Buns

Recipe:

HOT CROSS BUNS
 (machine method)
 
4 Cups Sweet Bun Mix       
1 cup mixed fruit or other fruit of choice
2 teaspoons mixed spice       2 teaspoons instant yeast 
1 Tbsp Glaze Mix (available at W&P)
2 Tbsp Plain Flour                  1 Tbsp Sugar
370mls water
 
Method: Put sweet bun mix, spice, yeast and water into the machine and use the raisin/dough setting to knead and prove the bread. It will beep when it’s time to add the fruit. Remove the dough from the machine when ready and roll into 12 bun shapes with floured hands. Place onto a greased tray and cover with a damp towel, and rest for at least 45minutes or over night in the fridge. Mix flour & sugar together with enough water to make a thick paste and pipe a cross on each bun. Bake in preheated 210ºC oven for 15-20 minutes. When still hot, brush with glaze.(Combine the glaze mix with 2tblsp water & microwave on medium for about a minute). Serve hot with butter and enjoy the reaction of friends and family!
HOT CROSS BUNS BY HAND
 
4 Cups Sweet Bun Mix       
1 cup mixed fruit or other fruit of your choice
2 teaspoons mixed spice      2 teaspoons instant yeast
2 Tbsp Plain Flour               1 Tbsp Sugar
1 Tbsp Glaze Mix
370mls. water
 
Place all the ingredients in a bowl and mix until it forms into a ball. Knead on a floured surface about 5 minutes or 300 times.  Alternatively, use your dough hooks to mix well. Cover bowl with damp tea towel and allow to double in size. (About 30-45 minutes). Punch down and form into smooth ball, or give it a couple more minutes with the dough hooks. Cut ball into 12 and shape into balls with floured hands. Place onto a greased tray and cover with a damp towel, and rest for at least 30 minutes or over night in the fridge. Mix flour & sugar together with enough water to make a thick paste and pipe a cross on each bun. Bake in preheated 210ºC oven for 15-20 minutes. When still hot, brush with glaze. (Combine the glaze mix with 2 Tbsp water & microwave on medium for about a minute.) Serve hot with butter and enjoy!
Makes 12
CHOC CROSS BUNS
(Machine Method)
 
4 Cups Sweet Bun Mix        100g Choc Bits
1 ½ Tbsp Dutch Cocoa         2 teaspoons instant yeast 
2 Tbsp Plain Flour               1 Tbsp Sugar                  
370mls water
 
Method: Put sweet bun mix, 1 tablespoon cocoa, yeast and water into the machine and use the raisin/dough setting to knead and prove the bread. It will beep when it’s time to add the choc bits. Remove the dough from the machine when ready and roll into 12 bun shapes with floured hands. Place onto a greased tray and cover with a damp towel, and rest for at least 45minutes or over night in the fridge. Mix flour & sugar with enough water to give a thick paste and pipe a cross over each bun. Bake in preheated 210ºC oven for 15-20 minutes. Serve hot with butter and enjoy the compliments!
Makes 12
 

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Weigh 'n Pay is a bulk food store from Perth, Western Australia.
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