Check these buns out!

Updated: Apr 13

Easter is here... get your hot cross buns in the oven.

Ingredients
1 cup milk
⅓ cup caster sugar
6 tsp dry, instant yeast if using fresh yeast, dissolve in a little water and use double the amount of dry yeast.
4 cups plain flour
4 tsp mixed spice
1 ½ tsp ground cinnamon
½ tsp salt

6 tbs butter around 90 grams
½ cup sultanas
1 cup currants
1 large egg

For the crosses ½ cup flour
4 tsp caster sugar
6-8 tbsp water

For the glaze ⅓ cup water
4 tbsp smooth apricot jam

Instructions
  1. Stir the milk and sugar together in a small saucepan over low heat, until lukewarm. The milk should be warm, but not hot to the touch.

  2. Transfer the milk to a small bowl and whisk in the yeast. Cover the bowl and set aside for 10 minutes, until the yeast becomes frothy.

  3. While the yeast mix is resting, add the flour, spices and salt into a large mixing bowl. Rub in the butter until the butter is completely combined.

  4. Add the currants, sultanas, yeast mix and egg to the flour/butter mixture and mix with your hands or a stand mixer until a soft dough forms. If the dough is a little dry, you may need to add a small amount of water. Mix for 2 minutes.

  5. Cover the dough and allow to rest in a warm place (see notes below) for 1-2 hours depending on how much time you have. During this time, the dough should double in size.

  6. After an hour, knead the dough on a lightly floured surface (or with a stand mixer) for ten minutes. It will start off feeling very firm and hard to work, but will soften and become more stretchy as you knead.

  7. Divide the soft dough into 12 even portions and roll them into balls.

  8. Evenly place the balls, almost touching, onto a greased or lined tray and cover. Cover and stand in a warm place for 30 minutes to an hour to rise again.

  9. Pre-heat oven to 220 C°.

To mix the flour paste for crosses
  1. Mix the flour, sugar and water together until a smooth paste forms. You may need to add a little more water to reach a thick paste that can be passed through a piping bag.

  2. Pipe the crosses over the top of the uncooked buns and bake for 15-20 minutes, until cooked through. To test, tap the top of a bun. If cooked, it will sound hollow.

  3. Remove from the oven and transfer the buns to a wire rack to rest.

For the glaze
  1. Mix the apricot jam and water together in a small saucepan and stir until the jam dissolves. Bring to a low simmer for 3-4 minutes and then remove from the heat.

  2. Lightly brush the top of the warm buns as soon as the glaze is done (before it becomes too sticky).




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