Rama | Recipes
Header

Easter Hot Cross Bun Pull Apart Bread

Ingredients
  • 10g (1 sachet) active dry yeast
  • 375ml lukewarm milk
  • 110g castor sugar
  • 4 ¼ cups (635 g) cake flour, sifted
  • 10ml ground cinnamon
  • 10ml ground ginger
  • 50g Rama Perfect Bake, melted
  • 1 egg
  • 1 ½ cups sultanas
Glaze:
  • 100 g sugar
  • 60 ml milk
  • Runny Icing: (optional)
  • 250ml Icing sugar sifted
  • 1 x egg white, lightly whisked
  • Juice of ½ a lemon
Method


  1. Place the yeast, and the milk in a large bowl and set aside until the mixture starts to foam, +- 5 minutes.
  2. Add the, sugar, flour, spices, butter, egg, sultanas and to the yeast mixture and mix until a sticky dough forms.
  3. Knead the dough on a lightly floured surface until elastic, +- 8 minutes.
  4. Place in a lightly oiled bowl, cover with clingwrap and set aside in a warm place until double in size, +- 1 hour.
  5. Divide the dough into 20x70g pieces and roll into buns.
  6. Arrange the buns in a circle on a lightly greased baking tray lined with baking paper, snugly fitting each other. Cover with a damp cloth and set aside in a warm place until well risen, +- 30 minutes.
  7. Preheat oven to 200°C. Bake for 35-40 minutes or until golden and springy to touch.
  8. Combine the sugar and milk for the glaze in a medium saucepan bring to a boil for 1-2 minutes, remove from the heat and allow to cool slightly.
  9. Brush the buns with the glaze as soon as it comes out of the oven.
  10. To make the icing: Combine the ingredients in a small bowl and whisk together using a small whisk until the mixture is glossy and thick. Drizzle the icing over the hot cross buns once they have cooled completely and serve