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Hot Cross Buns

Meal.Mates's picture
With Easter around the corner I am sure you are looking for some yummy Hot Cross Bun recipes! Then look no further. This is an experimented and perfected Hot Cross Bun recipe that I have been using for years! Try it!
Ingredients
  Plain flour 4 Cup (64 tbs)
  Mixed spice 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Butter 60 Gram
  Currants/Sultanas 3⁄4 Cup (12 tbs)
  Chopped mixed peel 4 Cup (64 tbs)
  Compressed yeast 30 Gram
  Castor sugar 1⁄2 Cup (8 tbs)
  Lukewarm water 1⁄2 Cup (8 tbs)
  Lukewarm milk 1⁄2 Cup (8 tbs)
  Egg 1 , lightly beaten
For paste
  Self raising flour 4 Tablespoon
  Cold water 2 Tablespoon
For glaze
  Gelatin 1⁄4 Teaspoon
  Water 2 Tablespoon
  Sugar 1 Tablespoon
Directions

Sift flour with spices and salt into a bowl. Rub in softened butter, then stir in fruit and peel. Make a well in centre. Cream yeast with sugar, add a little warm water to yeast to dissolve in completely. Add remaining water and milk to yeast and add with beaten egg to well in flour. Mix to a soft dough. Turn on to a lightly floured surface and knead until smooth and elastic. Shape into a ball, place in a clean, greased bowl and turn over so that the top of the dough is greased. Cover with greased plastic film and a cloth, and leave to rise in a warm place until doubled in bulk, about I-1/2 hours. Turn risen dough on to a lightly floured surface and gently press out to 1cm thickness. Divide dough into 12-14 pieces and shape each into a ball. Place buns in greased round cake tins. Cover and leave to rise in a warm place for a further 20-30 minutes.
PASTE FOR CROSS: Combine self-raising flour and water and beat to a smooth paste. Fill into a greaseproof paper funnel or small piping bag, and just before baking, pipe paste in a cross on buns. Bake buns in a hot oven 200C (400F) for about 15 minutes. Remove from oven and brush with glaze while still hot. Stand near opened and turned-off oven, so that glaze will dry on buns. Makes 12-14.
GLAZE: Sprinkle gelatine over water in a small pan. When soft, dissolve over a low heat. Add sugar and stir until dissolved. Remove from heat and brush, warm, over hot buns. Note: If liked, omit paste and decorate with an icing cross. Mix 1 cup sifted icing sugar with enough hot milk (about 2 teaspoons) to make a firm consistency. Fill an icing bag fitted with a small plain tube and pipe crosses on to warm glazed buns.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian

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