Ginger Beer Hot Cross Buns

Let's Bake!

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  Step 1

  Combine yeast, sugar and warm Bundaberg Ginger Beer in a bowl, cover and stand in a warm place until mixture is frothy. Approximately 15 minutes.

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  Step 2

  Sift dry ingredients into a large bowl, mix in yeast mixture, egg, sultanas and diced ginger.
  Mix well, cover and place in a warm spot until doubled in size. Approximately 45 minutes.

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  Step 3

  Grease 23cm square slab pan.

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  Step 4

  Turn dough onto a floured surface. Knead for 5 minutes. Divide dough into 16 equal size balls.

  Place balls into prepared pan, stand in a warm place until dough reaches top of pan. Approximated 15 minutes.

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  Step 5

  Preheat oven to 200 degrees Celcius (fan-forced) or 220 degrees Celsius (standard)

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  Step 6

  Mix flour, sugar and water together to form a smooth paste for crosses.

  Cut corner from clip lock bag. Place paste in bag and pipe crosses on buns.

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  Step 7

  Bake in the oven for 20 minutes until browned.
  Turn onto a wire rack and brush with warm glaze.

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  Make the glaze

  Put ingredients in a small saucepan. Stir without boiling until sugar and Gelatine are dissolved.