Easy hot cross buns

Hot cross buns

Ingredients

  • 3 level teaspoons 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 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
  • FLOUR PASTE
  • 1/4 cup (35g) plain flour
  • 2 teaspoons caster sugar
  • 2 tablespoons cold water, approximately
  • GLAZE
  • 1 tablespoon caster sugar
  • 1 teaspoon powdered gelatine
  • 1 tablespoon water

Preparation method

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 open 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. Turn the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. Place the dough in a large bowl; cover with oiled plastic wrap and stand in a warm place for about 1 hour or until dough has doubled in size.

3. Knock back the dough, then divide into 20 portions; quickly form each portion into a ball. Place the balls, almost touching, in a circular pattern on a greased or lined round pizza tray or large oven tray. Stand in a warm place for about 20 minutes or until dough is almost double 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 disposable piping bag or resealable plastic bag. If using the plasic bag, 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 the 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.

Cooked buns suitable to freeze. Glaze suitable to microwave.

More inspiration

Kuku sabzi, the Persian omeletteKuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about... Bring back the quintessential Aussie burgerBring back the quintessential Aussie burgerYou may have noticed that as the years go by, food is changing. The advent of processed food has only been around for roughly 75 years — a mere speck of sand in the hourglass of food history.... Chocolate, coconut and banana breadChocolate, coconut and banana breadGood old, ubiquitous banana bread. It's on every cafe menu from Toorak to Townsville and like most popular items, you can get some stellar ones and some truly diabolical ones. The price too, isn't...
advertisement
Get great recipes on your mobile wherever you are.