CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689570e   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Traditional Homemade Hot Cross Buns (Taste)   
    Categories: Breads, Citrus, Spices, Fruits   
         Yield: 12 Buns   
       
       480 g  Flour   
        10 g  (2 env) instant yeast   
       100 g  Brown sugar   
       1/2 ts Cinnamon   
       1/2 ts Nutmeg   
           pn Salt   
       1/2 ts Baking powder   
       1/2 ts Bicarbonate of soda   
         1    Lemon (unwaxed); zested   
     1 1/4 c  Milk   
         3 tb Butter   
         2 lg Free-range eggs   
         1 ts Vanilla extract   
       135 g  Sultanas and raisins   
      
   MMMMM------------------------FLOUR PASTE-----------------------------   
       125 g  Flour   
         5 tb Water   
      
   MMMMM---------------------------GLAZE--------------------------------   
        65 ml Golden syrup   
        65 ml Boiling water   
       
     Set the oven @ 180ºC/355ºF.   
        
     TO MAKE THE HOT CROSS BUNS: Combine the flour, yeast,   
     brown sugar, cinnamon, nutmeg, salt, baking powder,   
     bicarbonate of soda, lemon zest and dried fruit in a   
     large mixing bowl.   
        
     Place the milk and butter in a saucepan and heat gently   
     until the butter has melted. Lightly whisk the eggs and   
     vanilla together and add to the dry ingredients, along   
     with the milk-and-butter mixture.   
        
     Gently mix the dough using your hands or a wooden spoon   
     until the mixture comes together.   
        
     Turn the dough out onto a clean surface and knead for 10   
     minutes. Place in a lightly oiled bowl, cover with   
     clingfilm and place in a warm spot for 1½ hours until   
     doubled in size.   
        
     After the dough has risen, knock it down to its original   
     size and then roll into 12 evenly shaped buns.   
        
     Place the buns on a greased baking tray and cover with   
     clingfilm, leaving enough room for the buns to rise.   
     Allow the buns to rise for another 30 minutes.   
        
     To make the flour paste, mix the flour and water   
     together to form a smooth paste, place in a Ziploc   
     sandwich bag and cut off one of the corners to make a   
     piping bag.   
        
     Pipe a cross onto each bun and bake for 15 minutes, or   
     until the buns are golden and cooked through. Glaze the   
     buns while they are still hot.   
        
     RECIPE BY: Abigail Donnelly   
        
     RECIPE FROM: https://taste.co.za   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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