Classic Hot Cross Buns, straight from the oven and slathered with butter – a delicious treat at any time of the day!
Classic Hot Cross Buns
There’s something so perfect about butter slowly melting into these sweet, soft, and fruity buns. We only eat them a few weeks of the year, so while it’s perfectly acceptable to be eating Hot Cross Buns for breakfast, morning tea, lunch, afternoon tea, and dessert (we have them for dinner too) why not make them yourself? Just like every baked good classic Hot Cross Buns are better baked fresh and eaten warm out of the oven![column type=”2/5″]
- 2 packets active dry yeast
- 1½ cups lukewarm milk
- ½ cup caster sugar
- 4½ cups plain (all-purpose) flour
- 1 tablespoon mixed spice
- 1 tablespoon ground cinnamon
- 1 cup sultanas
- 60g butter, melted and cooled
- 1 egg, lightly beaten
- ½ cup plain (all-purpose) flour
- ⅓ cup water
- 2 tablespoon + ¼ cup water
- 2 teaspoons gelatine powder
- ½ cup caster sugar
Add a tablespoon of caster sugar and the lukewarm milk to a large bowl and stir well to combine, sprinkle with yeast and leave aside to activate. The yeast is active when the mixture looks thick and frothy.
Add the flour, mixed spice, and cinnamon into the bowl. Add the sugar, sultanas, melted and cooled butter, and lightly beaten egg.
If you’re using a stand mixer, fit the dough hook and mix on low speed until the ingredients start to come together. Increase to medium and continue to mix until it comes together into a smooth and elastic ball of dough.
If you don’t have a stand mixer, use a wooden spoon to bring the ingredients together. Turn out onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.
Place the dough into a lightly greased bowl, cover with a damp tea towel and leave in a warm place for about an hour or until the dough has doubled in size.
Punch down the dough and split into three equal amounts. Split each again into five equal amounts of dough, you’ll have fifteen equal-ish sized pieces of dough. Roll into balls.
Line a high sided baking tray (though if you don’t have one a slice tray will work) with baking paper. Place each ball in the tray, you might need to squish them in. Cover with the damp tea towel and leave in a warm place for about 30 minutes until the rolls have risen back up to about double their size again.
Pre-heat your oven to 200°C (400°F).
In a small bowl mix together the flour and water to create a thick paste. Place in a zip lock sandwich bag, snip off a corner, and pipe crosses onto your buns.
Bake for 30 – 40 minutes, or until your buns are light and spring back when gently pressed on top.
While your buns are baking, add the gelatine to 2 tablespoons of water and leave for a few minutes to bloom.
Add the sugar and water to a heavy bottomed saucepan and cook over low heat. Stir continuously, brushing down the sides of the pan with water to remove any sugar crystals and prevent the syrup from crystallising. When the sugar has dissolved, add the gelatine and continue stirring until dissolved.
When your buns are completely baked and still hot, brush with the warm glaze.
Serve warm with butter!