I was chatting to a friend this morning and her first words to me was “do you have a hot cross bun recipe”, I sat back and though…you know…I have been wanting to make hot cross buns since 2 weeks ago, so in the spirit of Easter, I thought why not!
Thanx Cas, (an aspiring pastry chef in the making) for the inspiration! So without further ado, here is my Hot Cross Bun Recipe.
1kg cake flour
10g sachet instant yeast
5ml ground cinnamon
15ml mixed spice
60g butter, melted
200ml warm milk
1 extra large egg
250ml raisins & sultanas mixed
60ml cake flour
Water to make a thickish paste
6ml ground cinnamon
100ml Apricot Jam
2 tsp sugar
Sift all the dry ingredients into a mixing bowl. Mix butter, milk and beaten egg to the dry ingredients with enough warm water to make a dough that is soft, but not sticky. Knead well on a lightly floured surface for 3-5 minutes. Add the fruit and knead for a further 2 minutes.
Place dough in oiled plastic bag (pour in 5ml of oil and rub the oil through the bag to coat) and leave in a warm place to rise until double in size. This will take about 45 minutes. Knock back dough by kneading for a minute or two and divide into 12 balls. Place balls into a trays, cover and leave to rise for 20 minutes.
For the crosses, combine the flour, oil and enough water to make a thick(ish) paste. Place into a piping bag. Pipe over the buns before baking at 190°C for 15 minutes until golden brown. (please note: my baking gets done in industrial convectional oven, so its faster, for your home oven, allow another 10 or so minutes)
For the glaze, boil together the water, apricot jam, sugar and cinnamon until you have a syrupy consistency and brush over the warm hot cross buns.
Let the buns cool on a cooling rack, glaze twice more. (I know this is that hard part as all you want to do is sink your teeth into them!)