Hot Cross Buns
I have been making these for a few years now. I love hot cross buns and a few years ago I thought I would give them a go. I went really traditional with the recipe using my first cook book, Cookery The Australian Way. It is an oldy but a goody. I love this recipe it is easy to make, while it takes a little bit of time because of proving it is really worth it. I suggest making your own hot cross buns, a least once, but once you make them you will never buy them again.
So lets get started in a bowl mix together the yeast, sugar and water. Cover and allow to stand for around 10-15 minutes until it starts to bubble.
In a large bowl place the flour, powdered milk, salt and spices. Mix to combine. Now add the fruit and peel. (If you don't like peel, don't put it in. Substitute it for more sultanas and currants. One of the benefits of making your own!)
Make a well in the middle of the flour mixture, add the yeast, butter and egg. Mix into a soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic. Place the kneaded dough into a bowl and cover to prove for 30-40 minutes.
Divide the dough into 12 piece and shape into buns. Place on a tray and cover to prove for a further 20 minutes in a warm place. Preheat the oven to 200 degrees Celsius.
Mix the piping batter ingredients and pipe a cross on the top of each bun. Bake in the oven for 10 minutes at 200 degrees Celsius, then reduce the temperature to 10 degrees Celsius and continue to cook for a further 5 minutes until brown.
Combine the bun glaze in a small saucepan and stir over a low heat. Bring to a boil. Remove from the heat and allow to cool.
When the buns come out of the oven brush over the glaze and allow the glaze to dry and the buns to cool slightly before eating them.
They are amazing and I love them. It is my favourite part of easter. They freeze well so don't worry it you can't eat them all fresh.
Until next time, Happy cooking, Kate.
***Ingredients
So lets get started in a bowl mix together the yeast, sugar and water. Cover and allow to stand for around 10-15 minutes until it starts to bubble.
In a large bowl place the flour, powdered milk, salt and spices. Mix to combine. Now add the fruit and peel. (If you don't like peel, don't put it in. Substitute it for more sultanas and currants. One of the benefits of making your own!)
Make a well in the middle of the flour mixture, add the yeast, butter and egg. Mix into a soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic. Place the kneaded dough into a bowl and cover to prove for 30-40 minutes.
Divide the dough into 12 piece and shape into buns. Place on a tray and cover to prove for a further 20 minutes in a warm place. Preheat the oven to 200 degrees Celsius.
Mix the piping batter ingredients and pipe a cross on the top of each bun. Bake in the oven for 10 minutes at 200 degrees Celsius, then reduce the temperature to 10 degrees Celsius and continue to cook for a further 5 minutes until brown.
Combine the bun glaze in a small saucepan and stir over a low heat. Bring to a boil. Remove from the heat and allow to cool.
When the buns come out of the oven brush over the glaze and allow the glaze to dry and the buns to cool slightly before eating them.
They are amazing and I love them. It is my favourite part of easter. They freeze well so don't worry it you can't eat them all fresh.
Until next time, Happy cooking, Kate.
***Ingredients
- 7 grams dried yeast
- 2 tablespoon sugar
- 2/3 cup warm water
- 300 grams plain flour
- 2 tablespoons skim milk powder
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon mixed spice
- 90 grams mixed sultanas and currants
- 15 grams mixed peels
- 2 tablespoons butter, melted
- 1 egg beaten
Piping batter
- 3 tablespoons flour
- 3 teaspoons caster sugar
- 1 1/2 tablespoon water
Bun Glaze
- 65 grams sugar
- 65 mL water
- 1 teaspoon gelatine
- 1 teaspoon mixed spice
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