With Easter around the corner I decided to dig my hot cross bun recipe out of the archives. This recipe has never failed me, follow it step-by-step and you should have successful delicious, sticky, warm buns ready for the holiday season!
Makes: 12 buns
- 310 ml warm milk
- ¼ cup caster sugar
- 16 g instant dry yeast (4 tsp)
- 4 metric cups plain flour, sifted
- 1 tsp salt
- 1.5 tsp ground cinnamon
- 1 tsp cloves*
- 1/2 tsp ginger**
- ¼ cup butter, softened
- 1.5 cups dried fruit cake mix (you can use raisins and/or sultana’s)
- 2 eggs
* substitute will all spice** substitute with ground nutmeg
- ¼ cup plain flour
- 60 ml water
- 1 tbsp of honey
- 1/2 tbsp warm water
Method – Buns
- Preheat the oven to 200°C (392 °F)
- Lightly grease a 20 x 30 cm baking tray
- In a bowl mix together the sugar, milk and yeast until the sugar has dissolved
- Cover and set aside for 10 minutes or until the mixture becomes frothy
- Sift the flour, salt and ground spices into a bowl, add the butter and rub with your fingers until the flour becomes crumbly
- Stir in the dried fruit cake mix, egg and yeast mixture. Mix well.
- On a lightly floured surface, knead the bread dough for about 5 minutes until smooth and elastic
- Grease a large bowl and place the dough in the center
- Cover with cling-wrap and leave in a warm, draught-free place for about 45 minutes or until the dough has doubled in size
- Remove the cling-wrap once risen and knead the dough until smooth
- Divide the dough up into 12 rolls and place them in the greased baking tray
- Cover again and leave in a warm place to rise for about 15 minutes
- Mix the honey and warm water, set aside
- Mix the flour and water until it forms a smooth paste.
- Pipe across the buns, once risen.
- Bake at 200°C (392 °F) for 10 minutes then reduce the heat to 180°C (356°F) and bake for a further 15 minutes.
- Buns are ready when a toothpick inserted into the bun comes out clean.
- While the buns are still warm baste them with the honey mixture so they have a glossy look to them.
Serve warm with butter
Keep them in a tightly sealed container, they last about two to three days.