Apricot Hot Cross Buns

• Baking
• Family
• Kids
• Snack
• Vegetarian

• 
  Apricot Jam

METHOD

1. Preheat a fan-forced oven to 180°C.
2. In a small bowl, combine milk, yeast and 1 tablespoon sugar. Put in a warm, draught-free place for 10 minutes or until frothy.
3. In a jug, combine milk mixture, 1/3 cup Apricot Jam, butter and egg and whisk to combine. In a bowl, combine 4 cups flour, salt, mixed spice, cinnamon, remaining sugar and mixed fruit and stir to combine. Make a well in the centre, pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.
4. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
5. Punch the dough down with your fist to remove excess air. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each piece into a ball. Arrange balls on an oven proof pan, leaving a 1cm gap between each ball. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
6. In a small bowl, mix the remaining flour and water together until it forms a smooth paste. Place in a small plastic bag and snip the end off. Pipe a continuous line down the centre of each row of buns, lengthways and widthways, to form crosses. Bake for 10 minutes. Reduce heat to 160°C and bake for a further 20 minutes or until golden and cooked through. The buns are ready when they sound hollow when tapped on the base.
7. Turn onto a wire rack. Place the remaining Apricot Jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Brush hot jam over the buns. Serve warm with butter and your choice of Anathoth Farm jam.