Hot Cross buns

Monday, 20 April 2009
There is nothing better than the smell of cinnamon and spice. In my home, Christmas and of course Easter are the times of year when cinnamon and spice are the most warming and comforting smells in our home. It is true, cinnamon and spice equals ‘home’.

This delicious recipe for hot cross buns, traditionally served on Good Friday, is simple and easy.


· 500g plain flour
· 1 tsp mixed spice
· 1 teaspoon cinnamon
· 1 teaspoon salt
· 2 table spoons butter
· ½ cup castor sugar
· 10g instant yeast
· 1 cup luke warm water
· 1 egg, slightly beaten
· 1 cup dried fruit mix

Slack Dough for the Crosses
60 g flour
1 teaspoon oil
¼ cup of milk

Sugar Sypup for Glazing
¼ Cup of Water
¼ Cup of sugar

Sift the flour, spices and salt into a warm bowl and rub in the butter. Stir in the yeast. Make a well in the center and pour in the warm water and egg. Mix the ingredients together to form a dough and knead until smooth and glossy.
Place into a clean greased bowl, cover and allow to rise in a warm place until doubled.
Heat the oven to 220`C.
Knock down the dough and add the fruit and knead lightly again. Divide the dough into 12 buns and place on a greased baking sheet to prove.
Just before baking, pipe the crosses onto the buns and bake for 12-15 minutes or until the buns are browned and cooked.
Remove from the oven and brush immediately with sugar syrup.

To make the slack dough
Mix all the ingredients together to form a runny mixture, adding more milk if necessary.

To make the sugar sypup
Mix the sugar and water together and heat gently until dissolved, allow to cool completely.
PS. these are great straight out of the oven with butter and tea, mmm!


Powered by Blogger.
Back to Top