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Hot Cross Buns

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Hot Cross Buns

There is nothing better than fresh hot cross buns' smell from the oven in the Easter morning, a few ingredients create these delicious buns, hot and fresh, a happy Easter day starts here...

 

Yield

12 servings

Prep

15 min

Cook

30 min

Ready

hrs
Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 tablespoons yeast, active dry
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¼ cup powdered sugar
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1 ½ cups milk
warm
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4 ¼ cups all-purpose flour
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2 teaspoons mixed spice
*
2 teaspoons cinnamon
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50 grams butter, unsalted
melted
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1 large eggs
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¼ cup powdered sugar
extra
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1 ½ cups raisins, seedless
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For the crosses
½ cup all-purpose flour
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cup water
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Glaze
2 teaspoons sugar
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1 teaspoon gelatin, unflavored
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¼ cup water
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Ingredients

Amount Measure Ingredient Features
3E+1 ml yeast, active dry
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59 ml powdered sugar
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355 ml milk
warm
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1 l all-purpose flour
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1E+1 ml mixed spice
*
1E+1 ml cinnamon
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5E+1 grams butter, unsalted
melted
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1 large eggs
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59 ml powdered sugar
extra
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355 ml raisins, seedless
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For the crosses:
118 ml all-purpose flour
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79 ml water
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Glaze:
1E+1 ml sugar
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5 ml gelatin, unflavored
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59 ml water
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Directions

Combine the yeast, sugar and milk in a bowl.

Set aside for 5 to 10 minutes or until bubbles form on the surface.

Combine the flour, mixed spice, cinnamon, butter, egg, extra sugar, sultanas, mixed peel and yeast mixture in a large bowl.

Mix with a butter knife until a sticky dough forms.

Knead on a lightly floured surface for 5–10 minutes or until it feels smooth and elastic when pressed. Place in an oiled bowl, cover with a tea towel and stand in a warm place for 30–40 minutes or until doubled in size.

Lightly knead the dough again, divide into 12 pieces and roll into balls.

Place in a 23cm-square cake tin lined with non-stick baking paper.

Cover with a clean tea towel and set aside in a warm place for 25–30 minutes or until doubled in size.

Preheat oven to 200ºC (390ºF).

For the crosses, combine the flour and water to make a smooth paste.

Place in a piping bag** and pipe crosses onto the buns.

Bake for 30–35 minutes or until well browned and springy to touch.

To make the glaze, combine the sugar, gelatine and water in a saucepan over medium heat and stir for 2 minutes or until dissolved.

Brush warm buns with the glaze and serve with butter. Makes 12.

  • You will need this amount of yeast because of the amount of sugar in the recipe.

** To make a piping bag, fill a ziplock bag with the cross mixture and snip off one corner.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 31315% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 23mg 1%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 10%
Sugars g
Protein 16g
Vitamin A 4% Vitamin C 1%
Calcium 6% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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