Traditional Hot Cross Buns
12 | hot cross buns
Intermediate | 3 hours
Fluffy, fragrant, homemade Hot Cross Buns recipe!
🌱 = Get It From The Source
4 cups plain flour 🌱
14g dried yeast 🌱
60g raw sugar 🌱
1 heaped tablespoon mixed spice 🌱
½ tsp salt 🌱
350g mixed fruit (or 300g of our dark chocolate buttons, roughly chopped) 🌱
2 eggs, lightly whisked
60g raw sugar 🌱
½ tsp mixed spice 🌱
35g plain flour 🌱
4-5 tbs water
- To make your buns, combine the flour, yeast, sugar, mixed spice, salt and mixed fruit (or chocolate) in a large bowl.
- In a small saucepan, melt the butter and then add the milk and heat for 1 minute, or until just warm (be careful not to overheat). Add the warm milk mixture and eggs to the flour mixture.
- Use a metal spoon to mix until dough just comes together. Turn dough out onto a lightly floured surface and knead, for 10mins, using a little extra flour if necessary, until dough is smooth and elastic. Place dough into a lightly oiled bowl and cover with a clean tea towel.
- Leave to rest in a warm place for 60-90 minutes, or until doubled in size.
- Line a large baking tray with recycled baking paper.
- Pre-heat oven to 180°C.
- Turn dough out onto a floured surface, knead for a minute until smooth.
- Divide dough into 12 equal portions (see note) and shape each into a ball, ensuring they are smooth on the top.
- Place balls onto prepared tray, about 2cm apart. Cover with the tea towel and allow to rise again for about 30 minutes, or until doubled in size.
- For the crosses for your buns, make the flour paste by combining all ingredients in a small bowl and mixing until smooth. Spoon mixture into a small piping tube. Pipe flour paste over top of buns to form crosses.
- Bake for 20 to 25 minutes, or until buns are cooked through and golden brown.
- To make the glaze, heat the ingredients in a small saucepan, stirring until sugar dissolves. Bring to the boil and simmer for about 5 mins. Brush warm glaze over warm buns. Serve warm, at room temperature, or cut in half and toasted, with butter
- Note: To ensure buns are evenly sized you can weigh the dough and then divide that number by 12. Then you will know how much each piece of dough should weigh.