For a few years now I've wanted to attempt hot cross buns but I've always remembered after Easter. This year I'm getting in early and reminding you too! These are a great morning tea inclusion for the lunchbox.
After I made this batch I was inspired to try another recipe so I'll add that in another post.
Margaret Fulton's Hot Cross Buns
ingredients
4 cups (600g) plain flour
1 tsp mixed spice
1/2 tsp cinnamon
1 tsp salt
14g (2 sachets) dry yeast
60g butter, diced
1/2 cup (110g) caster sugar
1/2 cup (80g) sultanas or currants – or both
1/2 cup (250ml) lukewarm milk
1/2 cup (250ml) lukewarm water
1 egg, lightly beaten
paste for cross
1/4 cup (35g) SR flour
2 tablespoons cold water
glaze
2 tbsps warm water
1 tbsp sugar
1/4 tsp powdered gelatine
makes 12-14
method
Sift flour, spice, cinnamon and salt in a bowl. Rub in butter then mix in currants or sultanas and peel. Stir in sugar and yeast.
Blend in the water, milk and the egg. Mix to form a soft dough. Turn onto a lightly floured work surface and knead until smooth and elastic.
Shape into a ball, place in a clean, greased bowl and turn the ball over so that the top of the dough is greased. Cover with a damp tea towel and leave to rise in a warm place for 1 1/4 - 1 1/2 hrs or until doubled in size.
Turn the risen dough onto a lightly floured work surface and gently press out to 1cm thick. Divide the dough into 12-14 pieces and shape each into a small ball. Place balls on a greased baking tray, at least 2.5cm apart. Cover and leave to rise in a warm place for 20-30 minutes*. Preheat the oven to 200ºc.
To make the paste for the cross, combine the self-raising flour and water and beat to a smooth paste. Put into a baking paper funnel or a small piping ban fitted with a plain nozzle.**
Using a sharp knife, make a slight indentation int he shape of a cross on top of each bun just before baking and pipe the prepared paste into the cross.
Bake the buns for 15 minutes.
Meanwhile, to make the glaze, sprinkle the gelatin over the water in a small saucepan. When softened, dissolve over a low heat. Add the sugar and stir until dissolved. Remove from heat. Remove buns from the oven and brush with the glaze while still hot. Stand the buns in a warm place, such as near the opened door of the turned off oven. This helps to set the glaze.
Serve warm, halved and spread with butter.
variations
You can also add 1/4 cup candied peel. I really don't like it so I didn't!
*The sun had moved from the first time they were in the sun rising so the hottest part of our house was atop the guinea pig cage! There, they caught all the sun and rose beautifully!
** I didn't have a piping bag so I filled a snap-lock sandwich bag with the paste and cut the corner of the bag to make an impromptu piping bag.
After I made this batch I was inspired to try another recipe so I'll add that in another post.
Margaret Fulton's Hot Cross Buns
ingredients
4 cups (600g) plain flour
1 tsp mixed spice
1/2 tsp cinnamon
1 tsp salt
14g (2 sachets) dry yeast
60g butter, diced
1/2 cup (110g) caster sugar
1/2 cup (80g) sultanas or currants – or both
1/2 cup (250ml) lukewarm milk
1/2 cup (250ml) lukewarm water
1 egg, lightly beaten
paste for cross
1/4 cup (35g) SR flour
2 tablespoons cold water
glaze
2 tbsps warm water
1 tbsp sugar
1/4 tsp powdered gelatine
makes 12-14
method
Sift flour, spice, cinnamon and salt in a bowl. Rub in butter then mix in currants or sultanas and peel. Stir in sugar and yeast.
Blend in the water, milk and the egg. Mix to form a soft dough. Turn onto a lightly floured work surface and knead until smooth and elastic.
Shape into a ball, place in a clean, greased bowl and turn the ball over so that the top of the dough is greased. Cover with a damp tea towel and leave to rise in a warm place for 1 1/4 - 1 1/2 hrs or until doubled in size.
Turn the risen dough onto a lightly floured work surface and gently press out to 1cm thick. Divide the dough into 12-14 pieces and shape each into a small ball. Place balls on a greased baking tray, at least 2.5cm apart. Cover and leave to rise in a warm place for 20-30 minutes*. Preheat the oven to 200ºc.
To make the paste for the cross, combine the self-raising flour and water and beat to a smooth paste. Put into a baking paper funnel or a small piping ban fitted with a plain nozzle.**
Using a sharp knife, make a slight indentation int he shape of a cross on top of each bun just before baking and pipe the prepared paste into the cross.
Bake the buns for 15 minutes.
Meanwhile, to make the glaze, sprinkle the gelatin over the water in a small saucepan. When softened, dissolve over a low heat. Add the sugar and stir until dissolved. Remove from heat. Remove buns from the oven and brush with the glaze while still hot. Stand the buns in a warm place, such as near the opened door of the turned off oven. This helps to set the glaze.
Serve warm, halved and spread with butter.
variations
You can also add 1/4 cup candied peel. I really don't like it so I didn't!
*The sun had moved from the first time they were in the sun rising so the hottest part of our house was atop the guinea pig cage! There, they caught all the sun and rose beautifully!
** I didn't have a piping bag so I filled a snap-lock sandwich bag with the paste and cut the corner of the bag to make an impromptu piping bag.
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