Hot Cross Buns with Flavoured Butters

Method

1. Combine yeast, 1 teaspoon sugar and warm milk, cover and stand in a warm place for 10 minutes, until frothy.
2. Sift flour, milk powder, salt, remaining sugar and spices. Add butter, sultanas, currants, mixed peel, yeast mixture, water and eggs. Mix to a soft dough, cover with a teatowel and stand in a warm place for 40 minutes, until doubled in size.
3. Knead dough on a lightly floured bench until smooth and elastic. Divide dough into 16 pieces and knead each into a round bun. place buns onto a lined baking tray, cover and stand in warm place for 15 minutes.
4. For crosses, combine flour and water into a soft paste, place into a piping bag and pipe a cross on each bun. Bake at 220°C (200°C fan forced) for 15-20 minutes.
5. For glaze, combine brown sugar, cinnamon, gelatine and extra water in a small saucepan. heat for 1-2 minutes or until the sugar and gelatine has dissolved. Brush hot buns with glaze.

FLAVOURED BUTTERS

1. Combine 125g softened butter with the following ingredient variations for delicious flavoured butters to serve with hot cross buns, muffins, pannetone or pancakes!
2. Maple Pecan Butter: 1 tablespoon maple syrup, 2 tablespoons finely chopped toasted pecan nuts
3. Orange, Lemon and Lime Butter: 1 tablespoon icing sugar and 1/2 teaspoon of finely grated zest of an orange, lemon and lime and 1 teaspoon lime juice.
4. Rum and Raisin Butter: Soak 2 tablespoons chopped raisins in 1 tablespoon of rum until plump, drain and combine with butter and 2 teaspoons icing sugar.
5. Honey Ginger Butter: 2 teaspoons honey, 1 tablespoon finely chopped glace ginger.