Recipes, EasterBlogged by: Wollongong Central28 Mar 2019
Hot Cross Buns Recipe
Hot Cross Buns
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It’s hard to imagine Easter without Hot Cross Buns! This year, why don’t you take the time to create your own buns from scratch? These buns are delicious, fruity and spicy, with a fun twist by swapping the traditional peel for dried apricots for a bun the whole family will love!
Melted butter, to grease
3 1/4 cups Bread & Pizza Plain Flour
1 cup sultanas
2 tablespoons dried apricots, chopped
2 tablespoons caster sugar
1 teaspoon (7g/1 sachet) dried yeast
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Large pinch of salt
1 cup milk (warmed)
50g butter, melted
1 egg, lightly whisked
Plain flour, to dust
Butter, to serve
Before you start, prepare your baking tray by brushing it with butter. This will prevent your buns from sticking.
In a bowl, combine the flour, sultanas, dried apricots, sugar, yeast, mixed spice, cinnamon and nutmeg. Once combined, stir in the salt and make a well in the centre.
Add the milk, butter and egg in the well. Carefully use a wooden spoon to stir until just combined, do not over beat your dough. Use your clean hands to bring the dough together in the bowl.
Flour a clean surface. Tip the mixture onto your floured surface, kneading the mixture for 10-15 minutes until your dough becomes smooth and elastic. Brush with melted butter, coating your ball of dough. Cover with a damp tea towel until the dough doubles in size (approximately 1 and a half hours).
Preheat the oven to 200°C. On a clean, floured surface punch down the dough with your fist. Knead again for 2-3 minutes until the dough is smooth and elastic. Divide into buns (we recommend 12 portions) and shape into balls. Place side by side and place somewhere warm for 30 minutes, allowing the dough to rise 1-2 cm.
Make the cross paste by combing another ¼ cup plain flour with 2 tablespoons of cold water. Using a piping bag and 2mm plain nozzle, pipe a continuous line along the centre of each bun. Repeat in the other direction to form your crosses.
Bake for 20 minutes or until golden brown.
When the buns are almost finished baking, create a glaze by mixing 1/3 cup caster sugar and 1/3 cup water over medium heat. Dissolve the sugar and remove from the heat. Brush the golden-brown buns with the glaze to finish.
These buns are delicious served fresh from the oven with butter, but why not try them with honey and fresh whipped cream for an Easter treat you won’t forget!