Dreaming of a home heady with the scent of homemade hot cross buns fresh from the oven? Dream no more, here’s how!
With a family of five, half a dozen hot cross buns don’t go far in my kitchen. Last year I lost count of how many batches of fruit encrusted buns I churned out – and once you know how, it’s not only super easy, but a real money saver.
- Makes : 12
- Prep time : 2 hrs
- Cooking time : 30 mins
Hot cross buns ingredients
- 1½ cups lukewarm milk
- 2 tsp dried yeast
- ¼ cup caster sugar
- 60g melted butter
- 1 egg, lightly beaten
- 4¼ cups OO flour
- 1 tsp salt
- ½ tsp nutmeg
- ½ tsp cinnamon
- 1 tsp mixed spice
- 1½ cups sultanas
- For the Cross mixture
- ¼ cup OO flour
- For the Glaze
- 2 tbs caster sugar
- 2 tbs boiling water
- In a small bowl, combine the milk, yeast and 1 tablespoon of the sugar. Set aside in a warm area for 10 minutes or until it’s frothy on the surface.
- Combine the milk mixture, butter and egg in a jug and whisk to combine.
- In a mixing bowl combine the flour, salt, spices and remaining sugar. Add the sultanas and mix well.
- Make a well in the centre, pour the milk mixture in and mix with a wooden spoon until just combined, then use your hands to bring the dough together properly.
- Knead the dough for 10 to 15 minutes until it becomes smooth and stretchy. You can do this with your hands on a lightly floured bench or with dough hooks in an electric stand mixer.
- Place the dough in a bowl and cover with a damp tea towel. Place in a warm space until the dough doubles in size (about an hour).
- Preheat the oven to 200°C. Grease and line a baking tray with baking paper. Punch the dough down with your fist and turn it out onto a lightly floured surface. Knead for a couple of minutes and then divide the dough into 15 balls.
- Arrange the portions on the tray next to each other, leaving a little space between each one. Set back in a warm place for 30 minutes to prove.
- Mix your cross mixture by adding a tablespoon of water to the flour at a time until a smooth, thick paste forms. Spoon the paste into a small zip-lock bag, seal it and snip a small corner in the bottom to act as a piping bag. Pipe crosses on each bun.
- Bake in the preheated oven for 10 minutes, then knock the temperature back to 180°C and bake for a further 20 minutes or until buns are golden brown and cooked through.
- Turn on to a wire rack. In a microwave, heat the sugar and boiling water in a small heatproof bowl on high for one minute. Using a pastry brush, brush the glaze over the buns for a shiny finish. Serve warm with lashings of butter – yum!
- We’re purists in our family, using fruit the whole way, but if chocolate chip is your preference, swap out the sultanas for some real chocolatey goodness.
- Don’t skimp on the kneading step, you need to really work the dough to have great buns!
Browse our recipe section for more great meal ideas and treats to try.