We love Hot Cross Buns, but they can be a little expensive, so we tried to make our own and they tasted great.
We could also make a fruit and fruitless version as some members of our family don’t like the fruit ones.
Hot Cross Buns
- 4 cups Plain Flour
- 1 tsp mixed spice
- 1 tsp salt
- 60 g butter softened
- 1/2 cup caster sugar
- 1 x 7g pkt yeast
- 1/2 cup sultanas or currants
- 1/2 cup warm water
- 1 cup lukewarm milk
- 2 eggs
- 1/3 cup SR Flour
- 1/4 cup water extra
- 2 TBSP hot water
- 1 TBSP sugar
- 1/2 tsp gelatine
- Sift flour, spice and salt in a bowl. Rub in butter, until mixture resembles breadcrumbs. Stir in sugar, yeast and sultanas or currants.
- Make a well in centre of dry ingredients. Stir in 1/2 cup warm water, milk and egg, gradually incorporating surrounding flour to mix to a soft dough. Turn onto a lightly floured surface and knead until smooth and elastic. Shape into a ball and place in a clean, greased bowl. Turn over once so that top of dough is greased.
- Cover bowl completely with plastic wrap and a tea towel. Leave to rise in a warm place for 1-1 1/2 hours until doubled in bulk.
- Lightly grease a baking tray, two 20cm cake pans or a large round cake pan. Turn dough onto a lightly floured surface and gently pat out to 3cm thickness. Cut into 14 pieces and gently shape each into a ball, always keeping the tops uppermost as you shape to keep them nice and smooth. Place buns on prepared tray or cake pans. Cover loosely with plastic wrap and a tea towel and leave to rise in a warm place for 20-30 mins.
- Preheat oven to 200 degrees celsius or 180 degress celsius fan. Brush buns with beaten egg or extra milk. Combine self-raising flour and 1/4 cup water in a small bowl until smooth. Spoon into a snap lock bag, snip end and pipe crosses on buns.
- Bake buns for 15 mins, until golden brown. Meanwhile stir together water, sugar and gelatine. Brush buns with glaze and stand near open and turned off oven, until glaze is dry. Serve