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Easter hot-cross buns


Easter is such a wonderful time to spend with family… the weather is  generally cooler and having 4 days away from work and being with my gorgeous nephews and niece is a rare treat, and a far cry from the usual chaos of my ‘normal’ week!

I came across this lovely photo the other day, of my nephew enjoying the delicious fruit encrusted hot cross buns that we made together on Good Friday last year.

The process of kneading and mixing was very therapeutic and I think that besides the waiting for the dough to rise [patience is a virtue, especially in the very young!] we both thoroughly enjoyed creating these fragrant rolls for the family as much as they did devouring them!

I hope that you can find the time to make these over the long weekend and that your family and friends are appreciative of your handiwork……

Hot cross buns

1 tbs dried yeast

1 tsp caster sugar

185ml (3/4 cup) warm milk

125ml (1/2 cup) cold milk

50g butter, melted

1 egg, lightly whisked

525g (3 1/2 cups) plain flour

200g mixed dried fruit

70g (1/3 cup) caster sugar

2 tsp mixed spice

A pinch of salt

75g (1/2 cup) plain flour

160ml (2/3 cup) water

2 tbs caster sugar

Make the dough:

Whisk yeast, sugar and the 3/4 cup of warm milk in a jug. Set aside for 10 minutes or until frothy.

Whisk in the 1/2 cup of cold milk, butter and egg. Combine flour, dried fruit, sugar, mixed spice and salt in a bowl.

Make a well in the centre. Add the yeast mixture. Use a wooden spoon to stir until combined then use your hands to bring the dough together in the bowl.

Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic.

Place in a greased bowl. Cover with plastic wrap. Set aside to prove for 1 1/2 hours or until doubled in size.

Shape the buns:

Punch down the centre of the dough with your fist.

Knead on a lightly floured surface for 2 minutes.

Shape into 12 even portions.

Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease.

Place portions side by side on the prepared pan. [don’t place them all together like I did in the below pic, as there is no room to expand and you’ll have far smaller buns]

Cover with a clean tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until doubled in size.


Bake and decorate:

Preheat oven to 200°C. Combine flour and water to make a paste.

Place in a sealable plastic bag. Cut 1 corner from the bag to make a 2mm hole.

Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven temperature to 160°C.

Bake for 20 minutes or until golden and cooked through.

Make the glaze:

Meanwhile, sugar and water in a saucepan over low heat until the sugar dissolves.

Simmer until the glaze thickens. Transfer buns to a wire rack. Brush tops with glaze. Set aside to cool slightly.



About BlandResistance

A crusader for the cause of all those who feel they are enslaved by a mundane and boring should be a celebration of flavours!

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