Happy Easter - Hot Cross Buns

This recipe can be partly made with a breadmaker that has a dough setting, a raisin dough setting is even better, or a mixer with a dough hook, otherwise hand mixing is perfectly ok

Ingrediants

500g white bread mix [or 475g strong bread flour and 25g gluten flour]
6g [2 tsp] dry yeast
4 tbs milk powder
3 tbs sugar
1 tsp salt if using flour, not if using bread mix
2 tsp cinnamon
2 tsp mixed spice
1 cup mixed dried fruit, or sultanas or choc chips
45g butter
350ml lukewarm water

place ingredients in bread mixer except fruit and set to "dough" if it has "raisin dough" add the fruit at the beep otherwise add it about 15 mins before end of mixing
if hand mixing mix all ingredients well adding fruit after rest is mixed.
In both cases add a bit more flour if it appears too wet, it should make a smooth dough
Allow to rise as per breadmaker cycle or cover and place in a warm place to approx double

after rising

turn onto a floured surface and knead lightly until springy, divide into 16 pieces and shape into balls, place in lined baking tray.
Cover and allow to rise
make a paste of flour and water (approx 1/4 c flour and about 75ml water) place in plastic zip lock bag and cut little bit off corner, pipe on crosses

bake in 200C oven for 25 - 30 mins

glaze
mix 1 tsp gelatine and 1 tbs sugar mixed with 2 tbs water in a cup and microwave about 20 sec to dissolve, brush over hot buns and allow to cool

Snickerdoodles - the perfect food

recipes in comments by me are courtesy of Martha Jones - Snicherdoodle Queen


THE ORIGINAL COOKIE

* 1 1/2 cups white sugar
* 1/2 cup butter, softened
* 1 teaspoon vanilla extract
* 2 eggs
* 2 3/4 cups all-purpose flour
* 1 teaspoon cream of tartar
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 tablespoons white sugar
* 2 teaspoons ground cinnamon


DIRECTIONS

1. Preheat oven to 400 degrees F (205 degrees C).
2. Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
3. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.

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