It’s time for some hot cross fun! Easter and hot cross buns go hand-in-hand. If you are tired of the ones you get from the shop, why not make your own? That way, you’ll always have hot cross buns when those cravings hit!
Here’s how to make hot cross buns:
How to make hot cross buns
- 500g cake flour
- 3ml salt
- 90g muscovado sugar
- 10ml (2 tsp) ground cinnamon
- 5ml (1 tsp) mixed spice
- 5ml (1 tsp) ground nutmeg
- 50g butter
- 10g instant dry yeast
- 140g chopped mixed dried fruit
- 150ml milk
- 150ml water
- 50ml cake flour
- 20ml (4 tsp) water
- 50ml golden syrup
Preheat the oven to 200°C. In a large mixing bowl, combine the cake flour, salt, muscovado sugar, ground cinnamon, mixed spice and ground nutmeg. Cube the butter and add it to the dry ingredients.
Rub with your fingers until the mixture resembles fine breadcrumbs. Stir in the instant dry yeast and chopped mixed dried fruit. In a small saucepan, heat the milk and the water until the liquid is lukewarm and add it to the flour mixture. Mix to form a dough. On a lightly floured work surface, turn the dough out and knead until soft, about 5 minutes.
Divide the dough into 20 pieces and roll to form balls. Place the balls in a row on a lightly greased baking tray and slightly flatten the tops. Cover with plastic wrap and leave to rise until double in size, about 2 hours. For the topping, combine the other 50ml cake flour and 20ml (4 tsp) water. Stir to form a paste. Spoon into a piping bag and pipe a cross onto each bun. Bake until golden, about 20 minutes. Place on a cooling rack to cool slightly. To glaze the buns, heat the golden syrup until it has slightly melted and brush it over the buns.
READ MORE: 9 hot cross bun recipes with a twist