Hot Cross Buns
Ingredients
To make the buns:
- 1 tbs dried yeast
- 1 cup warm milk
- 4 cups plain flour
- 1/3 cup caster sugar
- 1tsp nutmeg
- 1tsp cinnamon
- ½ tsp salt
- 80g butter, softened
- 1 egg, lightly beaten
- 1/3 cup warm water
- 180g sultanas/dried fruit of your choice*
To make the Cross:
- ½ cup flour
- 100g water
To make the glaze:
- 2tbs caster sugar
- 2tbs water
*omit the sultanas/fruit if you prefer a plain bun
Prep Time
30 minutes (+ 45 minutes rising time)
Baking Time
15 minutes
Serves
Makes 14
As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.
Process
- Whisk together the dried yeast and warm milk. Place the cup in a warm place for 15 minutes or until the mix froths
- Sift together the flour, nutmeg, cinnamon, salt and sugar in a large bowl
- Add the softened butter to the dried mix and rub together with your fingers until the mixture forms fine crumbs
- Add the yeast mixture, egg and warm water and combine. Add the sultanas/fruit if using.
- Stir the mixture until smooth and form into a round dough ball
- Grease a clean bowl with cooking spray and place your dough ball inside. Cover with a clean tea towel and leave in a warm spot to rise for 30 minutes– until the ball has doubled in size
- Preheat your oven to 200 degrees Celsius, and grease a baking tin (20 x 30cm)
- Turn out the dough onto a lightly floured board or benchtop and knead for 5 minutes. Then divide the dough into 12 equal-sized balls
- Place the balls into the greased tin approximately 1 cm apart. Set aside for a further 15 minutes to prove further
- While you wait, making the piping. Sift the flour into a bowl and slowly add the water to form a paste
- Pipe the crosses into your buns using a piping bag (Hint: if you don’t have a piping bag, cut the corner off a small plastic bag as an alternative)
- Place your buns in the oven and bake for 15 minutes or until the buns sounds hollow when you tap the top
- While the buns are baking, make the glaze. Put the sugar in a heat-proof mug and add boiled water, stirring until the sugar dissolves.
- Remove the buns from the oven and set aside. Glaze the top of the buns using a baking brush while warm
- Enjoy your buns immediately or set aside on a wire rack to cool for later
You can store your Hot Cross Buns in an air-tight container for up to 3 days. You can also freeze them for up to one month.
As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.