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Hot Cross Buns

Makes 12 buns

Ingredients

  • 3 teaspoons active dry yeast, e.g. Surebake active yeast mixture
  • 1 cup flour
  • 1/4 cup brown sugar
  • 1 teaspoons salt
  • 1/2 cup milk, cold
  • 1/2 cup boiling water
  • 25 g butter, melted
  • 1 egg
  • 1 cup mixed fruit-sultanas and raisins
  • 1 tablespoon mixed spice
  • 1 tablespoon cinnamon
  • 1 ½ to 2 cups flour
  • CROSSES
  • 1/2 cup flour
  • 2 tablespoons oil
  • water, to taste
  • Glaze
  • 2 tablespoons apricot jam
  • 2 tablespoons of water
image of Hot Cross Buns

Method

  1. Measure the yeast mixture, flour, brown sugar and salt into a large bowl. Stir to mix and then add the cold milk followed by the boiling water. Stir thoroughly to mix.
  2. Leave to stand for 3 minutes. Melt the butter and stir in with all the other ingredients -except flour..
  3. Now add as much flour as needed to make a dough just firm enough to knead. 11/2 to 2 cups.
  4. Knead the dough for 5-10 minutes until smooth and satiny and it springs back when you press it with a finger. Cover the mixture with a tea towel and leave to stand until it doubles. About 45 mins.
  5. Turn out on a floured board, knead lightly and cut into 12 to 14 evenly sized pieces.
  6. Form each piece into a ball and arrange the buns in rows in a dish or pan with at least 1 cm between them. Leave for 1 hour covered with the tea towel.
  7. Preheat the oven to 220°C/425°F and when ready turn the heat down to 200°C/400°F.
  8. Put crosses on the buns. Make a paste of the flour and oil and then add enough water to make a dough that can be forced out of an icing bag. Pipe the crosses on the buns.Put the buns in the oven and bake for about 15 minutes until they brown slightly and feel firm. Remove from oven and glaze with the syrup made from mixing the warn water and apricot jam together..
  9. Cool buns on a rack. Store in airtight containers when cold