I remember when hot cross buns only came out on the Wednesday before Easter Sunday. We used to have them on Ash Wednesday & Good Friday. But now they seem to come out just as the January sales end as with the Easter eggs! I loved as a child toasting them & slathering them with heaps of melted butter. They were such a treat!
Being the day that’s in it I figured I would give them a try. I’m definitely not much of a baker as I have more of a savoury than a sweet tooth but these are actually quite easy to make. Just takes a bit of time to leave the dough rise but the work that goes into it is so simple!
Very easy simple ingredients that you can definitely change around. I would definitely add in grated rind of orange or lemon next time as I love that zesty flavour.
Putting the crosses on is also super simple. Just a mix of flour & water. Use either an icing bag, or like me as I was being lazy I used a sandwich bag & snip off the corner after you’ve filled it.. Meant I didn’t have to wash it after wards and could just throw it away!
I also couldn’t find my pastry brush to do the glaze so I just crumpled up some baking paper (kitchen paper would work too) and blotted it onto them. It worked! Think in this current pandemic we are all using our ‘problem solving skills’ we claimed to have when typing up our resumes ha ha!
Hot Cross Buns
- 14 g Active Dry Yeast 2 sachets
- 165 g Castor Sugar ¾ Cup
- 375 ml Lukewarm Milk 1½ Cups
- 635 g Plain Flour 4½ Cups
- 2 tsp Ground Cinnamon
- 2 tsp Mixed Spice
- 50 g Melted Butter (unsalted)
- 280 g Sultanas or Raisins
- 60 g Mixed Peel (optional)
- Zest 1 Orange (optional)
For The Crosses
- 75 g Plain Flour
- 75 g Water
For the Glaze
- 30 g Sugar (Brown or Castor)
- 30 ml Water
- Put yeast, 2 tsp sugar & warm milk in a bowl. Set aside for 5 mins until froth starts forming. This is a sign the yeast is activating.
- Place all the rest of the main ingredients in a bowl with the yeast mixture and mix well. Mix should be a little sticky.
- Place onto a lightly floured surface & knead for approx 8 mins until its elastic. If you have a stand mixer with a dough hook, even better! Put it in mixer for 6 mins.
- Place in an oiled bowl and cover with a damp cloth. Let it rise for 1 hour. Dough should have doubled in size.
- Divide dough into 12 balls. Arrange in lightly greased 22cm baking tray lined with baking paper.
- Cover with a damp cloth and leave to rise for 30 mins.
- Preheat oven to 180C / 350F.
- Mix your water and flour until you have a thick paste.
- Place into your piping bag. Or sandwich bag if using one. Snip the corner of sandwich bag.
- Pipe crosses onto buns
- Place buns into oven for 30 – 35 mins.
- To Glaze
- Put sugar & water into a saucepan and heat on low for 5 mins. leave it reduce slightly
- With a pastry brush glaze the buns while still warm.
- Tear, share & enjoy!!Love Lizzy x x x
CREDIT: I mostly followed Donna Hays recipe with this one which is pretty fab but made a few changes to suit my available ingredients & preferences.