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Champion's recipe for hot cross buns

Published: 10:52AM Wednesday March 19, 2008

Ten o' Clock Cookie Bakery Cafe recipe for hot cross buns

Cross mix

- 100g flour
- 65g water
- 35g oil

Combine and mix till smooth

Glaze

- 100g hot water
- 100g of sugar
- 1 lemon sliced
- 1/2 vanilla pod

Mix well till sugar is dissolved

 Dough

- 1kg flour
- 20g salt
- 50g sugar
- 1 tsp cinnamon
- 1 tsp of mixed spice
- 1/4 tsp of cloves
- 20g and 100g of butter
- 20g of dry yeast
- 550ml water
- grated zest of 1 lemon
- 150g currants
- 300g sultanas 

Soak fruit in water for at least an hour. Preheat oven to 190C. Drain fruit. Add all dry ingredients together with first amount of butter. Add water and mix well. Knead for about 5 minutes than add second amount of butter and incorporate slowly. Knead till smooth and glossy. Let rest for about 10 minutes, then add soaked fruit and lemon zest and incorporate together. Allow to rise for 1 hour. Deflate and weigh out buns of about 60 -90g each. Place on a tray and allow to rise till doubled in size. Pipe buns with the cross mix. Turn oven down to 180C and bake for 15-20 minutes. When out of the oven glaze with the sugar mix. Enjoy!

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