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Giant Hot Cross Bun


Pick n Pay - Mar 13th, 15:18

All the flavours of Easter, baked in one big skillet!


100 grams soft butter
250 ml PnP milk, warmed
675 grams flour
80 ml preserved citrus peel
50 grams PnP sugar
60 ml PnP seedless raisins
10 ml PnP cinnamon
5 ml mixed spice
8 ml yeast
5 ml PnP salt
2 PnP eggs

60 ml
self-raising flour
10 ml soft butter
60 ml PnP milk

60 ml
PnP sugar
60 ml boiling water


Melt butter in milk and leave to cool to room temperature.
Mix flour, citrus peel, sugar, raisins, spices, yeast, and salt.
Make a well in the middle and add butter and milk mixture and eggs.
Mix well and bring together to form a wet but pliable dough.
Knead well for 10 minutes. Cover and set aside to double in size.
Preheat oven to 180°C.
Grease a 23cm ovenproof skillet.
Knock down the dough and shape into one large bun.
Carefully place in skillet and cut a shallow cross along the top with a very sharp knife.
Cover and leave to rise for 30 minutes.
Mix the cross batter and pipe into incision on hot cross bun.
Bake in oven for 40 minutes or until golden and cooked through.
Mix glaze ingredients well until the sugar melts.
Paint hot cross bun with glaze and bake in oven for a further 5 minutes.
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