Easter is approaching! It is now acceptable to eat Hot Cross Buns and Easter Eggs! Yes!!!
I love Hot Cross buns – fruity and spicy, slathered with butter and served warm with a cup of tea, they make for a perfect Autumn snack. I am not much of a purist and also adore chocolate-flavoured Hot Cross Buns… perhaps I’ll try making some of them soon too.
How cute are those mugs, right? My sister-in-law made them for us (amongst a whole stack of other goodies) for Christmas last year. So cute!
Anyway, this weekend I made Hot Cross buns based on this recipe. They’re really really good. They’re a little bit time-consuming, but they’re worth it, I promise! So much better than the supermarket variety.
Hot Cross Buns
For the buns:
- 1 1/2 cups dried fruit (raisins, sultanas, currants)
- 2 teaspoons mixed spice
- 1 tablespoon cinnamon
- 70g mixed peel
- 2 teaspoons active dried yeast
- 2 teaspoons sugar
- 1 1/2 cups milk, lukewarm
- 5 cups high grade flour
- 1/3 cup caster sugar
- 1/2 teaspoon salt
- 75g butter, melted and cooled
- 1 egg, lightly beaten
For the crosses:
- 1/2 cup flour
- 4 tablespoons water
- 1/3 cup maple syrup
- Place dried fruit in a bowl with half a cup of boiling water. Leave to soak for 20 minutes. Drain and combine with mixed peel, cinnamon and mixed spice.
- In a medium bowl, sprinkle yeast and first measure of sugar over lukewarm milk. Leave for 5 minutes. Yeast should start to foam.
- In a large bowl combine flour, sugar and salt. Make a well in the centre. Pour in the milk mixture, butter and egg. Mix to combine.
- Turn out onto a lightly floured surface and knead for 5 minutes. Work in spiced fruit mixture and knead further until smooth and elastic.
- Place the dough in a greased bowl and cover. Leave in a warm spot until dough doubles in size (about 30 minutes).
- Preheat oven to 180°C, fan-bake.
- Knead dough lightly. Divide into 12 pieces. Smooth into round balls and place in a greased or lined tray. Cover and leave to rise until buns have doubled in size.
- To make crosses, combine flour and water. Pipe onto buns.
- Bake for about 20 minutes or until golden.
- Remove from the oven and brush with maple syrup while still hot.