Easter won’t be Easter without Hot Cross Buns. I decided to bake the buns in these cute square foil containers for a different look. This version has a combination of raisins and chocolate chips and less spiced than usual (by special request from my kids).
10 g packet instant yeast
500 ml bread flour or cake flour
5 ml ground mixed spice
5 ml ground cinnamon
5 ml salt
100 ml white or brown sugar
50 g butter, room temperature
250 ml lukewarm milk
2 extra large eggs
100 g sultanas or raisins
15 ml orange or lemon zest (optional)
500 ml additional bread or cake flour
Piping mixture for crosses
100 ml cake flour
40 g butter
50 ml water
Icing glaze
125 ml icing sugar
25 ml milk
- Combine the dry ingredients, except the extra flour, in the bowl of a stand mixer and mix well with the “K” attachment.
- Make a well in the center of the dry ingredients and add the butter, milk and eggs. Mix well.
- Add 250 ml of the extra flour and mix well. It is important to add the flour 50 ml at a time until the dough is the right consistency. The dough is not sticky anymore.
- Knead the dough for 3 to 4 minutes with the dough hook attachment.
- Cover the bowl with cling wrap and set it aside to rise until double the size in a warm place (it will take about 40 minutes).
- Turn the dough out onto a lightly floured surface and knead down the dough for 5 minutes.
- Divide the dough into 16 equal pieces and roll each piece of dough into a ball.
- Place the dough balls on a baking tray (about 38 cm x 28 cm) lined with a Wizbake baking sheet.
- Leave about 1 cm between each ball for rising.
- Let the buns rise until double in size (about 40 minutes).
- Make the topping while the dough is proving. Rub together the flour and butter until crumbly. Add enough of the water to form a smooth paste.
- Spoon the topping into a piping bag fitted with a small, smooth nozzle (e.g. with an opening that is 5 mm in diameter) and pipe a cross onto each of the buns.
- Bake the buns at 170 ˚C for 20 minutes or until golden brown and well risen.
- Transfer the buns to a cooling rack.
- Mix together the ingredients for the glaze and brush over the slightly warm buns to create a sweet, shiny finish.
- Serve the buns warm with butter and preserves.
Makes 16 medium-sized buns.
Notes
- Home-baked goods don’t have a long “shelf-life”, so eat the buns on the day.
- These buns can be frozen with great success. Just reheat them in an oven preheated to 160 ˚C for about 10 minutes.
Also see the recipe for Hot Cross Buns by Carolié de Koster from the Art Of Cooking recipe book page 862.
