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Easy Hot Cross Buns

By bkoh  

April 18, 2019

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Instead of having store-bought hot cross buns this Easter, why not enjoy these delicately-spiced hot cross buns straight from the oven? You'll love our easy, delicious recipe

  • Prep: 1 hr 30 mins
  • Cook: 1 hr
  • Yields: 16 Buns

Ingredients

1 cup (250 ml) milk

2 tbsps honey

2 tbsps grapeseed or vegetable oil

60 g butter, chopped

1 cup (250 ml) apple or pear juice, at room temperature

7 g sachet dry yeast

1 egg

1 tbsp finely grated orange rind

⅓ cup dried currants

⅓ cup sultanas

5⅓ cups (800 g) bread flour (see tips)

2 tsps ground cinnamon

1 tsp salt

FLOUR PASTE

½ cup (75 g) plain flour

1 tbsp caster (superfine) sugar

⅓ cup (80 ml) cold water, approximately

GLAZE

1 tbsp caster sugar

1 tsp powdered gelatine

1 tbsp water

Directions

1Bring milk to the boil in a small saucepan; remove from heat. Add honey, oil and butter; stir until combined.

2Whisk juice and yeast in a large bowl until dissolved. Add egg and rind, then currants and sultanas. Add combined flour, cinnamon and salt, then milk mixture; using your hand, mix together until combined. Cover with plastic wrap; stand in a warm place for 30 mins or until the dough doubles in size.

3Lightly knead dough on a lightly oiled or floured surface for 10 secs. Return to bowl, cover; stand in a warm place for 1 hour or until risen by half.

4Divide the dough into 16 pieces (each a little over 90 g); shape into balls. Place in a large square cake pan or baking dish lined with baking paper or greased, in four rows of four. Cover; stand in a warm place for 30 mins or until risen by half.

5Preheat oven to 200 C.

6FLOUR PASTE Combine flour and sugar in a small bowl. Gradually mix in enough water to make a smooth paste. Place flour paste mixture into a small piping bag fitted with a small plain tube. Pipe crosses onto the buns.

7Bake buns for 25 mins or until buns are browned and sound hollow when tapped. Cool in pan.

8GLAZE Combine ingredients in a small saucepan; stir over low heat, without boiling, until sugar and gelatine dissolve.

9Transfer buns to a wire rack and brush tops with glaze.

We used a 23 cm (9-inch) square cake pan for the buns. Bread flour is higher in gluten than plain flour, so produces a better-textured bun. Bread flour goes under various names: "strong", "baker's" or "bread". Plain (all-purpose) flour can be substituted. The perfect warm place to prove yeast dough is a windowsill in sunlight, or on an open oven door, with the oven set at a low temperature.
Cooked buns are suitable to freeze. Not suitable to microwave.

Photo: Ben Dearnley/bauersyndication.com.au

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