s

BLOG

BUNS IN THE OVEN

 

There's nothing better than the sweet smell of fresh Hot Cross Buns at Easter time (except the chocolate, of course)! That fresh warm spicy scent is irresistible, and don't even get me started on that melting butter! Whether its fruit or chocolate you like, you can't go past a classic Hot Cross Bun at Easter time! 

Below we've put together a recipe for you to try out. Simple and quick, these are sure to be a hit! Enjoy! (we know we will!)





Recipe for Fruit Hot Cross Buns
(fruit optional, extra butter necessary)  

 


Makes 12      Prep time 2.25 hours      Cooking time 25 minutes

 

Bun Ingredients  4 cups plain flour   14g dried yeast   1/4 cup caster sugar  /  1 1/2 teaspoons mixed spice  /  pinch of salt  /  1 1/2 cups currants  /  40g butter  /  300ml milk  /  2 eggs, lightly beaten 


Flour Paste  1/2 cup plain flour  /  4 to 5 tablespoons water

Glaze  1/3 cup water  /  2 tablespoons caster sugar

 

 

Method

Preheat oven to 190°C or 170˚C fan-force. Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, until lukewarm. Add milk mixture and eggs to the currant mixture. Stir until mixture combines.

Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. 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.

Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size.

 

Flour paste:

Mix flour and water together in a small bowl until smooth, adding more water if paste is too thick. Spoon it into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake the buns for 20 to 25 minutes, or until buns are cooked through.

 

Glaze:

Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 3-4 minutes. Brush warm glaze over warm hot cross buns.

Serve warm with butter.

SHOP  //  Speckle Serving Platter  |  Seagrass Speckle Container  |  White Clay Bowl  |  Pink Clay Bowl  |  Terrazzo Black Pot  |  White Speckle Bowl  |  Seagrass Speckle Bowl  | White Matte Monique Medium Platter


 

SHOP  //  Cherub Medium Nesting Bowl  |  Wooden Pot  |  Pink Clay Bowl  |  White Clay Bowl  |  White Matte Monique Medium Platter  |  Natural Recycled Teak Bread Boards

 

SHOP THE EDIT  //   1. White Speckle Container   /   2. Natural Recycled Teak Bread Boards  /  3. Pink Speckle Cushion  /  4. Charcoal Asta Salad Servers  /  5. Speckle Serving Platter  /  6. Caterina Night Set  /  7. Coco Loco Tea Towel  /  8. White Triangle Dining Chair

  • Author avatar
    Sarah Edmonds
  • cookingeasterhot cross bunskidsmiann & co

Comments on this post ( 0 )

Leave a comment