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:
- In a large mixing bowl, sift together the flour, caster sugar, salt, cinnamon, nutmeg, and dried yeast.
- 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.
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
- 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.
- 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.
- 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.
- Cover the tray with a clean kitchen towel and let the buns rise for another 30 minutes.
- Preheat your oven to 200°C (400°F).
- 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.
- Pipe a cross onto the top of each bun.
- 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.
- 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.
- Allow the hot cross buns to cool slightly before serving. Enjoy them warm or toasted, spread with butter, for a delightful Easter treat.