23 August, 2015
Hot Cross Buns
Hot Cross Buns
Makes: 12
Ingredients:
- 1 tablespoon & 1/2 cup caster sugar
- 2 tablespoons dried yeast
- 1 cup milk, room temperature
- 75g butter, melted
- 1 egg, lightly beaten
- 4 cups plain flour
- 2 teaspoon cinnamon
- 1 teaspoon all spice
- 1/2 teaspoon nutmeg
- 1 1/2 cups sultanas
Cross Ingredients:
- 1/2 cup plain flour
- 1/3 cup water
Glaze Ingredients:
- 1/3 cup caster sugar
- 1/3 cup water
- 1 tablespoon apricot jam
Method:
- Place 1 tablespoon of sugar and pinch of salt in 1/2 cup warm water, sprinkle the yeast over the top and stand for 7 minutes until yeasts is bubbling and activated
- Combine the yeast mix with milk, butter and egg stirring well
- In another mixing bowl mix together the sugar, flour, spices and fruit and mix well, pour in the wet mixture and stir with a wooden spoon until combined and a course dough is formed
- Turn the dough onto lightly floured surface using hands knead for 10 minutes until smooth and elastic, add more flour if needed but be careful about adding too much or it will cause the buns to be tough
- Place dough in a large greased bowl, turning the dough in the bowl so its lightly coated in oil, cover the bowl with plastic wrap and set in a warm area for about 90 minutes or until doubled in size
- Punch the dough down gently to deflate then turn onto a floured surface and pat into a rectangle shape and cut into 12 equal portions
- Roll each portion into a ball then place them on a lined tray about 6cm apart. Cover loosely with tea towel and stand for 60 minutes or until doubled in size
- Preheat oven to 200 degrees Celsius, carefully move the buns to a lined baking tray spaced slightly apart
- To prepare the crosses for the top of the buns, combine flour and water in a small bowl and stir until smooth
- Place the mixture into a piping bag and pipe the cross shape across the buns
- Place the tray into the oven and bake for 20 minutes or until golden brown and well risen
- Turn onto a wire rack to cool
- To finish off the hot cross buns with a delicious glaze, mix all the glaze ingredients into a small microwave safe bowl and microwave for 90 second at 30 second intervals stirring well at each interval
- Use a pastry brush to liberally spread the glaze over the top of the buns and allow the glaze to set before transferring to a airtight container.
Recipe Notes:
- Store in an airtight container for the maximum of 5 days
- This recipe is freezer friendly to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.