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Hot cross buns
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Prep Time:
165 minutes
165 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
195 minutes
195 minutes
Make your own irresistible hot cross buns for Easter tradition.
Ingredients:
- 20.00 ml dried yeast
- 5.00 gm caster sugar
- 185ml (3/4 cup) warm milk
- 125ml (1/2 cup) cold milk
- 50g butter, melted
- 1 egg, lightly whisked
- 525g (3 1/2 cups) plain flour
- 200g mixed dried fruit
- 70g (1/3 cup) caster sugar
- 5.00 gm mixed spice
- A pinch of salt
- 75g (1/2 cup) plain flour
- 160ml (2/3 cup) water
- 40.00 gm caster sugar
Instructions:
- Prepare the dough: Whisk yeast, sugar, and 3/4 cup of warm milk in a jug until frothy. Stir in 1/2 cup of cold milk, butter, and egg. In a bowl, combine flour, dried fruit, sugar, mixed spice, and salt. Make a well in the center and pour in the yeast mixture. Mix with a wooden spoon until combined, then knead the dough on a floured surface for 10-15 minutes until smooth. Place in a greased bowl, cover with plastic wrap, and let it rise for 1 1/2 hours until doubled in size.
- Shape the buns by punching down the centre of the dough, kneading for 2 minutes on a lightly floured surface, and forming into 12 even portions. Grease a 16 x 26cm slab pan with melted butter and place the portions side by side in the pan. Cover with a clean tea towel and let it prove in a warm, draught-free place for 30 minutes or until doubled in size.
- Preheat oven to 200°C. Make a paste by combining flour and water, then transfer it to a sealable plastic bag. Cut a 2mm hole in one corner of the bag and pipe crosses onto the buns. Bake for 10 minutes, then reduce oven temperature to 160°C. Continue baking for 20 minutes until golden and cooked through. While the buns are baking, dissolve sugar in water in a saucepan over low heat. Simmer until the glaze thickens. Once the buns are done, transfer them to a wire rack and brush the tops with the glaze. Allow them to cool slightly before serving.