Hot Cross Buns
50 grams caster sugar
150 ml luke warm water
1 tablespoon dried yeast
450 grams white flour
1 teaspoon salt
50 ml milk
1 egg beaten
50 grams melted butter
For the glaze
2 tablespoons granulated sugar
2 tablespoons water
Stir one teaspoon of caster sugar into the luke warm water and sprinkle on the dried yeast. Leave in a warm position (room temperature) until frothy.
Sift the flour and salt into a mixing bowl. Add the remaining caster sugar and mix well.
Then add into the centre of the flour the yeast mixture, 40 ml of the warm milk, the beaten egg and the melted butter.
Mix the dough using a wooden spoon to start with. Then mix by hand when less sticky. Add some more milk if required.
Knead the dough until smooth and elastic for about eight minutes.
Wrap dough in cling wrap or place in a plastic bag and put back in bowl. Leave in a warm place for about one hour or until double in size. Then knead dough again back to its original size.
Divide mixture into twelve round portions and arrange on a greased baking sheet (allow spaces in between for increase in size), and make a deep cross with a sharp knife in each dough ball. Cover with a greased plastic sheet or cling wrap.
Allow to rise once more in a warm place for about half an hour. Meanwhile, heat oven to 220 degrees centigrade.
Crosses optional. Make a flour and water paste using 110 grams of flour and 3 tablespoons of water. Roll out thinly and divide into strips. Wet on one side and stick onto buns.
Bake the buns for about fifteen minutes or until golden brown. While the buns are being baked, melt the glaze sugar in the water over low heat. When buns are ready, remove from oven and brush with the glaze sugar and water.
Madeleine's recipe : Hot Cross Buns
Discover more of Madeleine’s Mauritian cuisine in‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe