southsidekitchen.com
Hot Cross Buns
There's nothing like traditional hot cross buns at Easter. Served warm, they're a tasty afternoon treat to enjoy with a cup of tea or coffee.
Ingredients
- 330 ml milk
- 40 g unsalted butter
- 600 g plain flour
- 55 g caster sugar
- 4 tsp mixed spice
- 4 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- 250 g sultanas
- 7 g dried yeast
- 1 egg
- 1 dash olive oil, for proving
Flour paste
- 50 g plain flour
- 65 ml water
Glaze
- 1 tbsp caster sugar
- 1 tsp gelatine powder
- 2 tbsp water
Instructions
- Combine milk and butter in a small saucepan over low heat. Warm for 2 mins or until butter melts. Set aside to cool slightly.
- Combine flour, sugar, spices and sultanas in a large mixing bowl.
- Add the yeast to the warm milk mixture and whisk to combine. Let sit for a minute until the yeast starts to form bubbles.
- Lightly whisk the egg then add to the dry ingredients along with the milk mixture and stir until well combined. Turn onto a lightly floured surface and knead for 8-10 mins or until dough is smooth and elastic. If you have a stand mixer, you can knead using a dough hook for about 5 mins on low speed. Transfer to a very lightly oiled bowl and cover with cling wrap. Place in a warm, draught-free place for 1 hour or until dough doubles in size.
- Line a medium oven tray with baking paper. Punch down the dough. Turn onto a lightly floured surface and knead until smooth. Divide the dough into 12 even portions and roll each portion into a uniform ball (about 115g each). Arrange side-by-side in lined pan and press down lightly on each ball. Loosely cover with plastic wrap and place in a warm, draught-free place for 30 mins to rise.
- Preheat oven to 200°C. To make the flour paste, place flour in small jug. Stir in enough water to make a smooth, thick paste. Place in a resealable snack bag and cut off 1 corner to create a 3-4mm opening. Pipe the paste over the buns to make crosses.
- Bake for 10 mins then reduce oven to 180°C. Bake for a further 12-15 mins or until golden brown and the buns sound hollow when tapped on the base. Immediately transfer to a wire rack and set aside for 10 mins to cool slightly.
- To make the glaze, combine the sugar, gelatine and water in a small saucepan over low heat. Cook for 1-2 mins or until the sugar and gelatine dissolve. Brush over the buns. Serve warm with lashings of butter.
Notes
- Serve fresh: The best time to eat these hot cross buns is about 30 mins after they've come out of the oven. They'll be perfectly fluffy and warm. Store any leftovers in an airtight container and consume within 2 days.
- Reheat before serving: The buns are best served fresh, however, if serving the next day, reheat in the microwave for 10-20 seconds to recreate the freshly baked experience.
- Freeze for later: These hot cross buns can be frozen for up to 2 weeks. They are best frozen as soon as they have cooled from the oven. I freeze mine in pairs so it's easy to only defrost a couple at a time. Cover the glazed part of the bun with a little baking paper and wrap in cling wrap before placing into the freezer. When you're ready to eat, defrost and place in the microwave for 10-20 seconds.