Submitted by Alanna
Hot cross buns
Ingredients
- 2 x 8g sachets dried yeast
- 1 1/4 cups (310ml) milk, warmed
- 1/4 cup (60g) caster sugar
- 4 cups (600g) plain flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground mixed spice
- 1 teaspoon salt
- 60g butter
- 1 1/2 cups dark choc chips (you can add 2 cups dried fruit in place of choc)
- 2 eggs
- 1/3 cup (50g) self-raising flour
- apricot jam, warmed and sieved, for glaze
Instructions
- Whisk yeast, milk and caster sugar until the sugar dissolves. Set aside for 10 minutes. Sift plain flour with cinnamon, mixed spice and salt into a large bowl. Use your fingertips to rub in butter.
- Stir in choc chips or fruit, eggs and yeast mixture. Turn dough onto floured surface. Knead 5 mins. Put in large greased bowl. Cover. Leave in warm spot 3/4 hour. Punch down. Knead until smooth. Shape into even sized balls, place in lined SC and allow to rise for 25mins.
- Combine self-raising flour and 1/4 cup (60ml) water. Pipe crosses onto the buns. Cook for 2 1/2hrs on high with tea towel under lid. Once cooked, glazed while still hot with jam.
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What size slow cooker did you use for this recipe?
Looking at photo I’d think a 6L 🙂