INGREDIENTS TO MAKE DOUGH:
2 Teaspoons of Baking Powder
70g caster sugar
7g of dried yeast
300ml of full cream milk (add a little extra if needed)
200g of NATIF Muntrie fruit
2 small eggs (beaten)
INGREDIENTS TO MAKE THE CROSSES:
4 tbsp sifted self raising flour
4 tbsp cold water (use a little more if needed)
2 tsp of NATIF Muntrie Powder
1. Sift the flour into a mixing bowl and mix in the yeast and sugar.
2. Heat the milk slowly (not to boil) and add the butter until melted - then cool
3. Add the milk/butter to the yeast and sugar mixture.
4. Add the beaten egg to the mix and slowly blend all together until a dough forms.
5. Add in the Muntrie freeze dried fruit
6. Knead onto a lightly flour bench top until smooth and not sticky adjusting with a little flour if needed or a little more milk if too dry.
7. Test the dough so it stretches evenly and doesn't tear.
8. Place dough in a bowl in a warm area covered with a tea towel for about 1hr until it has doubled in size.
9. Take out of the bowl and punch the air out of it. Divide it into about 14 portions then roll them into balls.
10. Place onto a baking tray (lined with baking paper). Cover them with a tea towel and let it rise again for another hour.
11. Heat the oven to 220 degrees C.
12. Prepare the crosses whilst oven is heating by mixing the sifted flour and water into a smooth and thick paste. Add in the Muntrie powder to flavour the mixture (adding a little more water or flour if needed). It should resemble thick honey.
13. Using a piping bag, pipe the mixture onto the prepared buns.
14. Bake for 15-20 minutes and take out when they look a dark golden brown.
15. Add a glaze with a pastry brush over the top by mixing 75ml of water with 2 tbsp of sugar whilst the buns are really hot and brush over the surface of the hot cross buns.
Enjoy with a Wattleseed Latte!