Hot Cross Bun Season

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Embraced the Easter season and a warm Autumn Melbourne morning with a batch of Karen Martini’s Hot Cross Buns. Made the dough in the KitchenAid – holding back a 100g or so of flour to prevent the mass from climbing out of the bowl. Added the last of the flour along with the 100g each of currants and sultanas, then let the dough rest overnight in the fridge. Shaped 16 buns and let them prove while going about Saturday morning business. Made a loose cross-batter from half a cup of flour, a good grind of salt, and a half dozen soupspoonfuls of water. While the buns baked, boiled half a cup of golden caster sugar with three quarters of a cup of water, and a pinch of allspice to make a syrupy glaze. Brushed the buns with the syrup while still hot.

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