adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Hot cross buns recipe
Hot cross buns recipe
0 Likes
Prep Time:
145 minutes
Cook Time:
25 minutes
Total Time:
170 minutes
Indulge in our spiced hot cross buns, bursting with sweet currants, best enjoyed warm with butter. Forget store-bought, bake your own this Easter for a cozy, flavorful treat.
Ingredients:
  • 1000.00 ml plain flour
  • 2 x 7g sachets dried yeast
  • 53.75 gm caster sugar
  • 3.75 gm mixed spice
  • pinch of salt
  • 375.00 ml currants
  • 40g butter
  • 300ml milk
  • 2 eggs, lightly beaten
  • 125.00 ml plain flour
  • 4 to 80.00 gm water
  • 82.50 gm water
  • 40.00 gm caster sugar
  • Butter, to serve
Instructions:
  • In a large bowl, mix flour, yeast, sugar, mixed spice, salt, and currants. In a small saucepan over medium heat, melt butter and add milk. Heat for 1 minute until lukewarm. Combine the warm milk mixture and eggs with the currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Finish mixing with clean hands to form a soft dough.
  • Transfer the dough onto a floured surface and knead it until smooth for about 10 minutes. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rest in a warm, draft-free spot for 1 to 1 1/2 hours until it doubles in size.
  • Prepare a large baking tray with non-stick baking paper. Gently press dough down to its original size, then knead on a lightly floured surface for 30 seconds until smooth. Divide dough into 12 equal portions and shape them into balls. Arrange the balls on the lined tray, spacing them about 1cm apart. Cover with plastic wrap and allow the buns to rise in a warm, draft-free place for 30 minutes, until doubled in size. Preheat the oven to 190°C or 170˚C fan-forced.
  • Prepare the flour paste by combining flour and water in a small bowl until smooth, adjusting water if needed. Transfer the mixture into a small snap-lock bag and cut off a corner. Use the bag to pipe flour paste in cross shapes over the buns. Bake for 20 to 25 minutes until buns are fully cooked.
  • Prepare the glaze by combining water and sugar in a small saucepan over low heat. Stir until the sugar dissolves, then bring to a boil. Let it boil for 3-4 minutes. Brush the warm glaze over the hot cross buns and serve them warm or at room temperature with butter, if desired.

Similar Recipes