Today I bring you a delicious hot cross bun recipe from The Cook and Baker just in time for Easter – lucky you!!
Hot cross buns are definitely one of my favourite things about this time of the year and as a kid I would always look forward to tucking into some warm buns after school.
I’ve always thought that they would be so hard to make, until last year when I actually tried making some dark chocolate cranberry ones and to my surprise they weren’t actually as difficult as I had always imagined! The only downfall is that they just take a little longer to prepare than most things with all the resting of the dough but all the wait is definitely worth it when you finally eat them fresh out of the oven – so good!! And they are definitely so much better than the store bought ones so it’s not that bad after all!
This year my mum made the more traditional variety of buns laced with spices and dried fruit rather than the chocolatey version I made last year. I’m sure even those who fall into the choc chip hot cross bun lover’s club will also like these. They are perfect warm and slathered in melting butter or however else you may like them.
Just remember that because these are made fresh and don’t contain any preservatives etc. they do go stale very quickly. So try to eat as many as you can in the first day you make them (I’m sure you’ll have no trouble with this)!! Or if you think you aren’t up to the challenge just freeze some for later.
Traditional Hot Cross Buns
Makes about 18
- 200g sultanas
- 250 ml Earl Grey tea, strong and hot
- 250 ml skim milk
- 10g dried yeast
- 110g caster sugar
- 1 egg, at room temperature, lightly beaten
- 860g strong (bread) flour
- 2 tablespoons mixed spice
- 1 teaspoon salt
- 85g butter, softened
- 130g dried apricots, diced
- 4 tablespoons plain (all-purpose) flour & 1 tablespoon caster sugar – for piping paste
- 110g caster sugar – for glaze
- Butter, to serve
- Soak the sultanas in the tea from 30 mins, then drain thoroughly.
- Preheat the oven to 180 degrees C. Line a baking tray with baking paper.
- In a medium saucepan, warm the skim milk and 200 ml water to 30 degrees C on a thermometer, then remove from heat. Add the yeast, sugar and egg and stir until the yeast is dissolved. Set aside.
- Sift together the flour, mixed spice and salt into the bowl of an electric stand mixer fitted with a dough hook attachment. Add the softened butter and the yeast mix. Knead on a low speed until just incorporated. Turn the speed to medium and mix for 8 mins. Add the fruit and knead until all fruit is evenly distributed through the dough, approximately 1 – 2 minutes.
- Remove the dough to a lightly floured surface and knead for 1 minute. Form a ball, and place the dough into a large, lightly greased bowl, then cover with a plastic wrap and leave in a warm place to prove for approximately 45 minutes or until doubled in size.
- Divide into 18 equal pieces and roll into taut balls. Place on the prepared tray, allowing room for spreading. Cover loosely with plastic wrap, leave in a warm place to prove for 45 minutes until doubled in size.
- For the piping paste: in a small bowl, mix the flour with the sugar and 60 ml water until smooth. Fill a piping (icing) bag with the paste and pipe crosses on top of the buns.
- Bake for 20 – 25 minutes until golden brown and the buns sound hollow when tapped on the base.
- To glaze: in a small saucepan, dissolve the sugar and 50ml water and bring to the boil. Brush this glaze over the buns.
- Best eaten on the day or can be toasted up to 2 days later.
- Eat with lashings of butter!
- Original recipe from here.
Happy Easter! I hope you all enjoy the day whether you celebrate it or not. It is a holiday so remember to relax and treat yourself a little. All your hardwork will not be undone from one day of bad eating or whatever it may be that concerns you.