Photo: Marco del Grande
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Ingredients
- 20g dried yeast
- 100g caster sugar, plus a pinch
- 100g butter
- ½ tsp salt
- 2 egg
- 500g plain flour
- ½ tsp ground cardamom
- 200g apricots, chopped
- 90g self-raising flour
- 10g skim milk powder
- 100g apricot jam.
Method
Mix yeast with 200ml warm water and a pinch of sugar in a bowl. Leave in a warm place to activate. Place butter, salt, cardamom, remaining sugar and 500g flour in a mixer and combine.
Add eggs and activated yeast and beat until smooth. Add apricots and when combined leave in a warm spot to double in size.
Pre-heat oven to 190C. Knock back dough and knead until smooth. Cut into 12. Roll into balls and place on a lined baking tray so the balls just touch. Allow to prove for 30 minutes. Mix together 100ml water, self-raising flour and milk powder.
Pipe over dough balls to form crosses. Bake for 30 minutes or until puffed and golden. Heat apricot jam with a dash of water and bring to the boil. Brush over hot cross buns once cooked. Serve with butter and more apricot jam.
Makes 12
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