Easter Buns (Not Cross Buns)

The classic easter buns but without the tasteless paste on top.

https://www.chelsea.co.nz/browse-recipes/easter-hot-cross-buns/

• Dough:
  6 tsp (25g) compressed yeast (or 1 1/2 teaspoons Edmonds Active Yeast)
  1 tsp Edmonds Standard Grade Flour (first measure)
  1 tsp Chelsea White Sugar (first measure)
  1 1/4 cup Meadow Fresh Original Milk, scalded
• 4 cups Edmonds Standard Grade Flour (second measure)
  1 tsp salt
  1 Tbsp mixed spice
  1 Tbsp cinnamon
  60g Tararua Butter
  1/4 cup Chelsea White Sugar, extra (second measure)
  1 cup sultanas or sultanas/currants/peel
• 1 egg, beaten
  
  
  Glaze:
  1 tablespoon Chelsea Caster Sugar
  1 tablespoon water
  1 teaspoon gelatine (optional)

Dough
Crumble

• 6 tsp (25g) compressed yeast (or 1 1/2 teaspoons Edmonds Active Yeast)

Edmonds Active Yeast into a small bowl, add the 1 tsp of Edmonds Standard Grade Flour and 1tsp Chelsea White Sugar. Mix in the 1 1/4 cup Milk which has been cooled to blood heat, cover and leave in warm place for 10 mins.

Sift the of 4 cups Edmonds Standard Grade Flour, 1tsp salt, 1TBsp mixed spice and 1TBsp cinnamon into a large bowl; rub in the 60g Tararua Butter and add the 1/4cup of Chelsea White Sugar and 1cup sultanas.

Add the beaten egg to the sponged yeast mixture.  Add yeast/egg mixture into the flour mixture until a soft dough is formed. Knead until light and smooth and no longer sticky.

Place dough in a lightly oiled bowl, cover with plastic wrap and a clean cloth and allow to stand in a warm place until double in bulk (about 40 minutes).

Turn onto a lightly floured surface, punch down and knead dough until smooth and elastic. Divide dough into 16 even-sized pieces - knead each into a round shape. Place on a greased slide tray 1cm apart. Cover and stand in a warm place until well risen (about 10-15 minutes).

Bake at 220°C conventional (200°C fan forced) for about 20 minutes.

Glaze
Heat the 1TBsp Chelsea Caster Sugar, water and 1tsp gelatine (optional) in a saucepan and simmer 1 minute.   When the buns are cooked glaze them with the gelatine mixture while still hot.