Hot Cross Buns Easter Breakfast

Method

Buns

1. Sift flour, sugar, salt and spices. Add the yeast and mix well.
2. Melt the butter or margarine in the milk and allow to cool to a lukewarm temperature.
3. Add egg and milk to the flour mixture, adding enough lukewarm water to form a soft dough.
4. Knead for 10 minutes until the dough is smooth and elastic.
5. Cover with a damp cloth and leave in warm place to rise to double its size.
6. Knock the dough down and incorporate the fruit.
7. Turn onto a floured board and knead lightly. Divide into equal portions and with fingers form each into a bun.
8. Place on a greased tray.
9. Cover and allow to rise for 20 – 30 minutes in a warm place.

Piping Dough

1. Make the batter for the crosses by mixing flour, salt and oil together, adding enough milk gradually until smooth and thin enough to pipe.
2. Place into a plastic sandwich bag.
3. Push to one corner to form a piping bag.
4. Snip the end with a pair of scissors.

Buns

1. Brush with a little beaten egg, pipe a cross on the top.
2. Bake in a hot oven (220 c) for 10 – 15 minutes or until nicely browned.
3. Combine the glaze ingredients and heat until sugar is melted. Brush with glaze while still hot.

Breakfast

1. Serve the buns for breakfast with crispy bacon, fried eggs, grilled tomato and spinach.