Mike is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Hot Cross Buns

Ingredients:

3 teaspoons instant or rapid rise yeast (9 grams)

1/2 cup (110g) caster sugar (superfine sugar)

1 1/2 cups (375ml) milk, warm , full fat or low fat

4 1/4 cups (640g) bread flour (or plain / all purpose) 

2 tsp cinnamon powder

2 tsp All Spice OR Mixed Spice

1/2 tsp salt

1 1/2 cups (210g) sultanas 

1 – 2 oranges, zest only

50g / 3.5 tbsp  unsalted butter, melted and cooled

1 egg , at room temperature

Extra Flour for dough

1/4 cup (35g) Extra bread flour

Crosses:

1/2 cup (75g) flour (any white flour)5 tbsp water

Glaze:

1 tbsp apricot jam 

2 tsp water

Instructions

• Mix dry – Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.
• Add wet – Add butter, milk, egg, sultanas and zest.
• Standmixer: Mix for 5 minutes until a smooth elastic dough forms. Start on speed 2 then once the ingredients are combined, increase to speed 4. After 1 minute, add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn't stick terribly to your fingers.
• Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes.
• Dough is kneaded enough when it's smooth and does not break when stretched – see photos & video for before/after comparison

Forming Balls:

• • Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper with overhang.
  • Remove cling wrap and punch dough to deflate.
  • Dust work surface with flour, place dough on work surface, shape into a log – this will deflate the air. Cut into 12 equal pieces.
  • Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how I get a nice smooth surface.
  • Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.