Equipped with a picnic basket full of homemade goodies (hot cross buns, dolmades, hummous and bread) we headed inland on the Sunshine Coast for a good old fashioned doof.. in a tree house.
Hot Cross Buns
1 cups warm milk
4 teaspoons (2x 7g sachets) dried yeast
1/4 cup caster sugar
60g butter, melted
4 cups (600g) plain flour
1 tsp salt
2 tsp mixed spice
1 cup sultanas
1/2 cup currants
1/2 cup mixed peel (optional)
1 teaspoon finely grated orange rind
1/3 cup self raising flour
1 tablespoon caster sugar
1/4 cup caster sugar
1/4 teaspoon mixed spice
Mix together milk, yeast and 1 tablespoon of sugar until yeast has dissolved. Cover with a teatowel and set aside for about 10 minutes, or until frothy.
Combine milk mixture, butter and egg and whisk to combine.
Combine dry ingredients in a bowl and mix together. Make a well in the centre and pour in the milk mixture and stir gently until just combined.
Place mixture onto a floured surface and knead for about 10 – 15 minutes, or until dough is smooth and elastic. Alternatively, put the dough in a processor (if you have a plastic dough attachment ie NOT a large silver blade) and allow the processor to knead it, it will probably only take about 5 minutes this way.
When the dough is ready, place it in a lightly oiled bowl, cover with a damp tea towel and leave to rise for about an hour, or until doubled in size.
Punch down the dough and knead on a floured surface again for a few minutes. Divide into 16 portions and roll each into a ball.
Place balls on a greased 23cm square cake tin, about 1cm apart. Cover and allow balls to rise again for 30 minutes.
Heat the oven to 200°C and make the crosses – combine self-raising flour with sugar and 1/4 cup water (more of either if necessary) to make a rollable white dough. Roll into long thin sausages and fashion crosses on each of buns. Bake buns for 10 minutes, then reduce heat to 180°C and bake for a further 10-15 minutes, until buns sound hollow when tapped.
For the glaze, combine sugar and mixed spice with 1/4 cup water in a saucepan over a medium-high heat. Bring to boil, then reduce heat to low and simmer for 2 minutes.
Cool on a drying rack, but before they are too cool spread them with butter and devour!