It is true when they say ‘you need a holiday after your holiday’. We are slowly settling back into home life and routine, and it has been lovely to be back cooking and baking in our own kitchen again. It’s lovely to eat home cooked meals – there really is no place like home!
Easter is fast approaching – I can’t believe it is only next weekend. I’ve noticed the abundance of Easter Eggs on display as well as Hot Cross Buns! I prefer the fruit flavour ones to chocolate and love them toasted under the grill with a good smear of butter.
To make your own Hot Cross Buns is easy – a piece of cake! All you need is a little muscle power to knead dough and time so I recommend preparing them on a day you have not much to do at home. I know that may be rare, but it can be done in between the washing, gardening, or whatever it is you need to do. There is nothing better then eating freshly made Hot Cross Buns just out of the oven.
Your own scrumptious fruit Hot Cross Buns.
1 hr, 20 Prep Time
20 minCook Time
1 hr, 40 Total Time
65g Castor Sugar
14g Dried Yeast
1 ½ tbsp Ground Cinnamon
1 tblsp Mixed Spice
1 each Orange & Lemon, finely grated rind
845g Plain Flour
100g Butter, coarsely chopped
1 each Egg, lightly beaten
½ tsp Sunflower oil
50g Castor Sugar
½ tsp Mixed Spice
Butter or Chocolate Hazelnut spread
- Combine sultanas, castor sugar, yeast, spices, rinds, 770g of the plain flour and 1 tsp sea salt in the bowl of an electric mixer fitted with a dough hook and mix on low speed to combine.
- Heat milk and butter in a small saucepan over low to medium heat until butter melts. Then set it aside to cool slightly. Add the egg and whisk it through.
- Add milk mixture to flour mixture in the electric bowl – mix on low speed for a min until comes together, then turn out onto a bench and knead until smooth and elastic (8-10mins – dough will be quite soft to work with).
- Place dough in a lightly buttered large bowl and cover with cling wrap. Allow to stand in a warm place until doubled in size (50 mins to 1 hour). NOTE: can sit a tea towel over dough to help keep warm.
- Once ready, turn dough out onto bench and knock it back, and then divide the dough into 18 even pieces. Roll each piece into a smooth ball and arrange on a rectangle tray lined with baking paper – leaving 1cm space between the dough to allow further expanding. Cover this tray with a tea towel and stand in a warm place until double in size (30-40 mins)
- Preheat oven to 220c.
- Combine remaining plain flour (75g), sunflower oil and 60ml cold water in a bowl and stir to a smooth paste. Spoon paste into a piping bag fitted with a small plain nozzle and pipe a cross on each bun.
- Bake for 10mins, then reduce oven temperature to 200c and bake a further 8-10mins or until buns are golden and sound hollow when tapped. Set aside to cool.
- Stir castor sugar, spice and 50ml water in a small saucepan over medium heat to dissolve sugar and then bring to the simmer – about 5 mins. Set aside and allow to cool.
- Brush glaze over buns and serve warm or at room temperature with butter or chocolate hazelnut spread.
Homemade Hot Cross Buns are best eaten on the day of making.