1 1/2 cups warm milk
2 tsp (7g/1 sachet) dried yeast
1/4 cup caster sugar
60g butter, melted
1 egg, lightly whisked
4 1/2 cups self raising flour
1 tsp salt
2 tsp all spice
1 egg, lightly whisked for brushing
1. Combine the milk, yeast and 1 tbs of sugar in a small bowl, cover with cling wrap and set aside in a warm place for 10 minutes or until frothy.
2. Combine the milk mixture (from step 1), butter and egg(lightly whisked before mixing with the milk mixture) and whisk to combine. Combine 4 cups of self raising flour, salt, all spice and remaining sugar in a bowl. Make a well in the centre. Pour in the milk mixture and use a wooden spoon to stir until just combined, then kneed for 10-15 minutes or until smooth and elastic on a lightly floured surface. Or kneed for 10 minutes in a electric mixer with the hook attachment.
3. Place the dough in a bowl and cover with cling wrap and place in a warm place for 1 hour or until dough doubles in size.
4. Preheat oven to 190°C fan forced. Grease a 23cm square cake pan.I used a ceremic dish this time and it worked out alright too.But I think it takes longer to heat up. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm for 30 minutes or until dough has risen 2cm.
5. Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe crosses on the buns. Bake in preheated oven for 10 minutes. Reduce heat to 170°C. Take the buns out, lightly brush whisked egg to add colour and shine. Be quick and return the tray to the oven and bake for a further 15 minutes or until golden and cooked through.
1. If you don’t have a warm place suitable for the dough to rise. Place the dough in a bowl (bowl 1), cover bowl 1 with cling wrap, then place bowl 1 in a larger bowl (bowl 2) filled with warm water.
2. You can add sultanas to make fruit hot cross buns.