Easter is finally here and even though you can get hot cross buns from the supermarket, we always prefer homemade and tend to stick with tradition by eating them around this time of the year. Over the weekend we had a bit of time up our sleeves so we decided to try out the Women’s Weekly classic hot cross bun recipe ready for next weekend. There is nothing better than fresh hot cross buns straight from the oven.
4 teaspoons (14g) dry yeast
1/3 cup (75g) caster sugar
1 cup (250ml) warm milk
4 cups (600g) plain flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
80g butter, chopped
1 cup (160g) sultanas
2 tablespoons finely chopped mixed peel
1 egg, beaten lightly
1/3 cup (80ml) warm water, approximately
1/4 cup (35g) plain flour
2 teaspoons caster sugar
2 tablespoons cold water, approximately
1 tablespoon caster sugar
1 teaspoon powdered gelatine
1 tablespoon water
1. Combine the yeast with one tablespoon of the sugar and all of the milk in a small bowl; whisk until the yeast is dissolved. Cover the bowl and stand in a warm place (on the door in front of a very slow oven is ideal) for about 10 minutes or until the mixture is frothy.
2. Sift the flour, spices and salt into a large bowl; rub in the butter. Stir in the remaining sugar, fruit, yeast mixture, egg and enough water to make a soft dough. Cover the bowl with oiled plastic wrap and stand in a warm place for about one hour or until mixture is doubled in size.
3. Turn the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. Divide the dough into 20 portions; quickly knead each portion into a ball. Or, place hand over the dough and using a circular motion, roll the dough into a ball. Place the balls, almost touching, on a large greased oven tray. Stand in a warm place for about 20 minutes or until dough is almost doubled in size. Preheat the oven to 220°C (200°C fan-forced).
4. Flour paste: Sift flour and sugar into a small bowl; gradually stir in enough water to make a smooth thick paste. Place the Flour Paste into a resealable plastic bag and snip a tiny piece off one corner. Pipe crosses onto the buns.
5. Bake the buns for about 15 minutes or until buns sound hollow when tapped.
6. Glaze: Meanwhile, combine all ingredients in a small pan and stir over low heat, without boiling, until the sugar and gelatine are dissolved.
7. Transfer the buns to a wire rack and brush the tops with the glaze.
8. Serve fresh from the oven or toast for a crispy finish. Perfectly topped off with a cup of tea.