Hot Cross Buns

Hot Cross Buns
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 cups plain flour
  • 2 x 7g sachets dried yeast
  • ¼ cup caster sugar
  • 1½ teaspoons mixed spice
  • pinch of salt
  • 1½ cups currants or mixed fruit
  • 40g butter
  • 300ml milk
  • 2 eggs, lightly beaten
Flour paste
  • ½ cup plain flour
  • 4 to 5 tablespoons water
Glaze
  • ⅓ cup water
  • 2 tablespoons caster sugar
Instructions
  1. Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.
  2. Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1½ hours, or until dough doubles in size.
  3. Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C or 170˚C fan-force.
  4. Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through. (I also like to make noughts and crosses buns)
  5. Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 3-4 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.

 

Author: Guest Submitter

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