HOT CROSS BUNS

HOT CROSS BUNS

These traditional homemade Hot Cross Buns are soft, fluffy and simple to make!

PREPARATION TIME
10
COOKING TIME
2 hours

INGREDIENTS

for 8 servings
1 tsp Dried Yeast
2 tbsp Caster Sugar
1⁄2 tsp Ground Allspice
25g Unsalted Butter
150ml Full Cream Milk
2 tbsp Water
300g (21⁄2 cups) Plain Flour
1 tsp Ground Cinnamon
80g (2/3 cup) Sultanas
1 Large Egg
6 tbsp Icing Sugar
PREPARATION TIME
10
COOKING TIME
2 hours

PREPARATION

1
Combine the yeast, flour, sugar, spices and sultanas in a large bowl and mix well.
2
Melt the butter gently in a small saucepan. When melted, add the milk and whisk until the mixture is lukewarm. Take off the heat and beat in the egg.
3
Pour the butter mixture into the dry ingredients and mix with a fork. When too stiff to work, tip the mixture onto a lightly floured bench. Knead for 5 minutes, incorporating any sultanas that fall out of the dough back in while kneading.
4
Place the dough in a large, clean bowl, dust it with some flour and cover the bowl with a tea towel. Rest for 11⁄2-2 hours in a warm, draught-free place until the dough has roughly doubled in size.
5
Preheat fan-forced oven to 180°C.
6
Divide dough into 8 equal pieces and roll each into a ball (the dough will deflate – this is fine). Arrange on a lightly greased tray. Cover with a tea towel and rest for a further 20 minutes.
7
Uncover the buns and bake in the preheated oven for 20 minutes, or until golden. They are cooked when a rap of the knuckles on the bottom of a bun makes a hollow sound.
8
While they are cooking, prepare a glaze by combining the sugar and water in a saucepan over a gentle heat until the sugar dissolves. As soon as the buns are removed from the oven, brush them with the hot sugar glaze.
9
Cool on a rack for 10 minutes before mixing the icing sugar with 1 teaspoon of water to make a thick paste. Take a zip-lock bag, fill it with the icing sugar paste and push the mixture to one corner. Snip a small hole in that corner and pipe cross marks on top of each bun. Serve slightly warm with jam and butter. Enjoy!