Hot Cross Buns

Hot Cross Buns

Based on Andrew's recipe.

Ingredients

Makes

  • ~600g plain flour
  • 2 x 7g sachets dried yeast
  • 50g + 2Tbsp caster sugar
  • 4 tsp cinnamon
  • 1½ tsp nutmeg
  • 1½ tsp allspice
  • pinch of salt
  • 1½ cups currants
  • 40g butter
  • 300ml milk
  • 2 eggs, lightly beaten
  • ~150ml water

Make the bun dough

  1. Lightly beat 2 eggs
  2. Melt 40g butter in a small saucepan over medium heat.
  3. Combine 520g flour, 14g yeast, 50g sugar, 4 tsp cinnamon, 1½ tsp nutmeg, 1½ tsp allspice, a pinch of salt and 1½ cups currants in a large bowl.
  4. Once the butter is melted add 300ml milk. Heat until lukewarm (~1 minute)
  5. Add the eggs and butter/milk to the dry ingredients.
  6. Mix the dough with a small spatula until it almost comes together. Use clean hands to finish mixing to form a soft dough.
  7. Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth.
  8. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.
  9. Line a large baking tray with non-stick baking paper.
  10. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth.
  11. Divide into 20 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart.
  12. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size.

Make the flour paste and bake

  1. Preheat oven to 190°C or 170˚C fan-force.
  2. Mix 70g flour and 70g water together in a small bowl until smooth, adding a little more water if paste is too thick.
  3. Spoon into a small snap-lock bag and Snip off 1 corner of bag for piping
  4. Once the dough has proved, pipe flour paste over tops of buns to form crosses.
  5. Bake for 20 to 25 minutes, or until buns are cooked through.

Glaze and serve

  1. Place 80ml water and 2 Tbsp sugar into a small saucepan over low heat. Stir until sugar dissolves.
  2. Bring to the boil. Boil for 3-4 minutes.
  3. Once the buns are baked, brush warm glaze over warm buns.
  4. Serve warm or at room temperature.