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HOT CROSS BUNS

Description: Hot cross buns are spiced sweet buns traditionally made with currants or raisins, marked with a cross on the top, and often associated with Good Friday in various cultures. These soft, fragrant buns are perfect for Easter or any time you crave a delicious treat.

Preparation Time: 2 hours 30 minutes (including rising time)

Cooking Time: 20 minutes

Serving Size: Makes 12 buns


Ingredients:

  • 500g (4 cups) strong white bread flour
  • 75g (1/3 cup) caster sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 7g (1 packet) fast-action dried yeast
  • 50g (1/4 cup) unsalted butter, melted
  • 300ml (1 1/4 cups) warm milk
  • 1 large egg, beaten
  • 150g (1 cup) dried currants or raisins
  • Zest of 1 orange
  • Zest of 1 lemon
  • 4 tablespoons plain flour
  • 4 tablespoons water
  • 2 tablespoons apricot jam or honey, for glazing

Instructions:

  1. In a large mixing bowl, sift together the flour, caster sugar, salt, cinnamon, nutmeg, and dried yeast.
  2. Make a well in the center of the dry ingredients and pour in the melted butter, warm milk, and beaten egg. Mix until a soft dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
  4. Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and leave to rise in a warm, draft-free place for about 1 hour, or until doubled in size.
  5. Once the dough has risen, punch it down to release the air, then knead in the dried currants or raisins and citrus zest until evenly distributed.
  6. Divide the dough into 12 equal portions and shape each portion into a smooth ball. Place the balls on a lined baking tray, leaving some space between each bun.
  7. Cover the tray with a clean kitchen towel and let the buns rise for another 30 minutes.
  8. Preheat your oven to 200°C (400°F).
  9. In a small bowl, mix together the plain flour and water to form a thick paste. Transfer the paste to a piping bag fitted with a small round nozzle.
  10. Pipe a cross onto the top of each bun.
  11. Bake the buns in the preheated oven for 15-20 minutes, or until golden brown and cooked through. They should sound hollow when tapped on the bottom.
  12. While the buns are still warm, heat the apricot jam or honey in a small saucepan until runny, then brush it over the tops of the buns for a shiny glaze.
  13. Allow the hot cross buns to cool slightly before serving. Enjoy them warm or toasted, spread with butter, for a delightful Easter treat.