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Hot Cross Buns


Saved in 11 recipe boxes and 2 cookbooks
Hot Cross Buns Hot Cross Buns Hot Cross Buns 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

2 tablespoons yeast, active dry
¼ cup powdered sugar
cups milk
warm
cups flour, all-purpose
2 teaspoons mixed spice
*
2 teaspoons cinnamon
50 grams butter, unsalted
melted
1 large eggs
¼ cup powdered sugar
extra
cups raisins, seedless
For the crosses:
½ cup flour, all-purpose
cup water
Glaze:
2 teaspoons sugar
1 teaspoon gelatin, unflavored
*
¼ cup water
* not incl. in nutrient facts

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.

First published: last updated: 2015-04-19

5 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1

Reviews

5 months

Turned out soft and fluffy and made a great morning breakfast.

Comments

 

Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 31315% of calories 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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