Hot Cross Buns
Make your own hot cross buns this Easter with this simple to follow recipe.
Print Pin RateServings: 12
Ingredients
- 300 ml Milk
- 50 g Butter
- 500 g Strong bread flour
- 90 g Golden caster sugar
- 7 g Fast action yeast
- 2 tsps Allspice
- 1 tsp Ground cinnamon
- 150 g Sultanas
- 2 Oranges just the zest
- 1 Egg beaten
For the cross:
- 75 g Plain flour
- 90 ml Water
- For the glaze:
- 80 g Golden syrup
Instructions
- Add the milk and the butter to a saucepan and heat until the butter has melted. Take it off the heat and leave it to cool slightly.
- In a large mixing bowl add the bread flour, caster sugar, fast action yeast, allspice, cinnamon, sultanas and the zest of the 2 oranges. Mix it well until it is well combined.
- Make a well in the centre, then add the beaten egg followed by the milk and butter mix. Use a wooden spoon to bring it together as much as you can, then tip it out onto a clean surface and use your hands to bring it together.
- Dust the surface with a little flour then knead the dough for about ten minutes until it is smooth and elastic.
- Lightly oil a large mixing bowl, and place the dough inside. Cover the bowl with cling film and place it in a warm place until it has doubled in size. This can take anywhere between 30 and 90 minutes depending on how warm it is.
- Once it has doubled in size, take it out of the bowl and knead it again for one minute to knock the air out. Divide the dough into 12 equal portions, each one should be about 90 g.
- Roll each portion into a ball shape, until it is smooth all over.
- Arrange the buns onto a large baking tray lined with baking paper leaving enough space for them to expand. Cover the tray with cling film and leave it in a warm place for about one hour, until they have doubled in size.
- Preheat the oven to 200℃
- For the cross, make a paste with the flour and water. Add the water bit by bit, whisking in between until you have a thick paste. Spoon it into a piping bag, or into a sandwich bag with the corner cut open.
- Once the dough has doubled in size, pipe a line along each row of buns, then repeat in the opposite direction to form a cross on the top.
- Bake the buns for 20-22 minutes, until they are golden brown.
- Once they are golden brown, take them out of the oven and set them aside.
- Heat the golden syrup in a saucepan, then use a pastry brush to brush the golden syrup over the tops of the hot cross buns.
- Transfer the buns to a cooling rack to cool completely.
