259 Oven setting:Dough proving and CircoTherm® METHOD Place all the dry ingredients with the water and oil Serves: 10–12 into a mixer and knead with a dough hook on medium Preparation time: 2 hours speed for 5–10 minutes. Add all of the fruit and mix for Cooking time:25 minutes another minute on medium. Level of difficulty: Medium Remove the dough from the mixer. On a lightly floured surface, knead the dough for a further 2 minutes until INGREDIENTS all the fruit is evenly spread through the dough. Spray the inside of a medium plastic or stainless steel bowl FOR THE BUNS with oil and then add the dough. 500g plain flour Place the bowl in the oven, select dough prove and 7g dried yeast adjust time to 45minutes. Prove dough for 45 minutes 50g currants or until the dough has doubled in size. 50g dates 40g mixed peel While dough is proving make the paste for the crosses. Mix the plain flour and enough water to make a paste, 100g brown sugar then place into a piping bag. 1 tsp Chinese five spice 1 tsp cinnamon Line universal tray with baking paper. Once the dough ½ tsp ground cardamom has proved, knock the air out of the dough. Cut dough ½ tsp nutmeg into 10–12 portions, shape into buns and place on the ¼ tsp ground star anise prepared tray. Pipe on the crosses. 2 tsp salt Select dough prove and prove for another 30 minutes. 300ml water When the time has finished leave the buns in the 3 tbsp canola oil oven. Change the function to CircoTherm® at 200°C 100g mixed fruit and cook the buns for 20–25 minutes, or until golden brown. Once cooked remove the buns from the oven FOR THE CROSS and allow to cool for 30 minutes. 75g plain flour 50g water NOTE Dough should be a little sticky when kneading to ensure a soft and fluffy hot cross bun. ns THE NEFF AUSTRALIA COOKBOOK OTHER TREATS