What you need
4 cups plain flour
1½ teaspoons mixed spice
2 x 7g sachets dried yeast (2¼ -2½ teaspoons per sachet)
1/4 cup caster sugar
350ml lukewarm milk
2 eggs, lightly beaten
1 cup sultanas
¾ cup CADBURY Baking Milk Chocolate Chips
½ cup currants
½ cup plain flour, extra
1/3-½ cup water, extra
¼ cup sugar, extra
¼ cup water, extra
½ teaspoon gelatine
1. COMBINE the sifted flour and mixed spice with the yeast and sugar in a large bowl. Add warm milk and eggs to flour mixture. Use a flat-bladed knife to mix until dough almost comes together. Add fruit and chocolate. Use clean hands to finish mixing to form soft dough.
2. TURN out onto a lightly floured board and knead until smooth and elastic. Return to bowl, cover with plastic wrap and leave in warm place for 1hour or until doubled in size.
3. KNOCK back (punch down) dough to its original size. Knead until smooth then divide into 12, shape each portion into a ball, then place onto a greased tray about 1cm apart. Cover with plastic wrap. Set aside in a warm place for 30 minutes or until buns double in size.
4. FOR THE CROSSES: Mix extra flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small resealable bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake in a moderately hot oven 190°C for 20-25 minutes or until cooked when tested. Allow to cool on a wire rack.
5. FOR THE GLAZE: Combine extra sugar, extra water and gelatine in a small saucepan. Stir until sugar dissolves. Bring to the boil and simmer for minute, then brush warm glaze over warm hot cross buns. Serve warm or at room temperature.
Hot Cross Buns are a traditional favourite for Good Friday and Easter. They are even more delicious with the addition of Cadbury Baking chocolate chips. Yum!