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 servingsPrep
15 minCook
30 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
yeast, active dry
|
|
| ¼ | cup |
powdered sugar
|
|
| 1 ½ | cups |
milk
warm |
|
| 4 ¼ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
mixed spice
|
* |
| 2 | teaspoons |
cinnamon
|
|
| 50 | grams |
butter, unsalted
melted |
|
| 1 | large |
eggs
|
|
| ¼ | cup |
powdered sugar
extra |
|
| 1 ½ | cups |
raisins, seedless
|
|
| For the crosses | |||
| ½ | cup |
all-purpose flour
|
|
| ⅓ | cup |
water
|
|
| Glaze | |||
| 2 | teaspoons |
sugar
|
|
| 1 | teaspoon |
gelatin, unflavored
|
*
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
yeast, active dry
|
|
| 59 | ml |
powdered sugar
|
|
| 355 | ml |
milk
warm |
|
| 1 | l |
all-purpose flour
|
|
| 1E+1 | ml |
mixed spice
|
* |
| 1E+1 | ml |
cinnamon
|
|
| 5E+1 | grams |
butter, unsalted
melted |
|
| 1 | large |
eggs
|
|
| 59 | ml |
powdered sugar
extra |
|
| 355 | ml |
raisins, seedless
|
|
| For the crosses: | |||
| 118 | ml |
all-purpose flour
|
|
| 79 | ml |
water
|
|
| Glaze: | |||
| 1E+1 | ml |
sugar
|
|
| 5 | ml |
gelatin, unflavored
|
*
|
| 59 | ml |
water
|
|
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.
