Hot X Buns

 Ingredients:

3 scoops of Unpackaged Hot X Bun Mix
40g salted butter
300ml milk
2 eggs, lightly beaten

FLOUR PASTE:
1/2 cup plain flour
4 to 5 tablespoons water

GLAZE:
1/3 cup water
2 tablespoons lucuma powder (or sugar)

Butter, to serve

Instructions:

Melt butter in a small saucepan.
Add milk. Heat for 1 minute, or until lukewarm.
Add milk mix & eggs to flour mixture.
Use a flat-bladed knife to mix until dough almost comes together.
Use clean hands to finish mixing to form a soft dough.
Turn dough onto a floured surface.
Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl.
Cover with plastic wrap. Set aside in a warm place for 1 to 1 1/2 hours, or until dough doubles in size.

Line a large baking tray with non-stick baking paper.
Punch dough down to its original size.
Knead for 30 seconds on a lightly floured surface until smooth.
Divide into 12 even portions.
Shape into balls. Place onto lined tray, about 1cm apart.
Cover with plastic wrap. Set aside in a warm place for 30 minutes, or until buns double in size.

Preheat oven to 190°C or 170˚C fan-force.

Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick.
Pipe flour paste over tops of buns to form crosses.
Bake for 20 to 25 minutes, or until buns are cooked through.

Make glaze: Place water & sugar into a small saucepan over low heat.
Stir until sugar dissolves. Boil for 3-4 minutes.
Brush warm glaze over warm hot cross buns.

Serve warm or at room temperature. .

NOTE: These buns are best eaten on the day they are made.
Otherwise, freeze for up to 7 days. To defrost in microwave, heat, uncovered, for 45 to 50 seconds on MEDIUM-LOW (DEFROST) (30%) power.
Stand for 1 minute.

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