Traditionally spiced, fruity and fluffy
soft with white piping over the top. They can be served warm after grilling (or
toasting in the oven) or served cold, slathered with butter. You can make sweet
or savoury hot cross buns at home using this recipe - we have included lots of
flavour options below. Each year we make hot cross buns on Good Friday with our
youngest daughter. Homemade baked goods are the best as you can choose the
size, flavour and enjoy their freshness. Enjoy!|
Ingredients
for HOT CROSS BUNS
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Dough ingredients:
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Yield: 12
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Water
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350g
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Butter, Softened
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45g
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Plain Flour
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625g
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Salt
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8g
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Cinnamon,
Ground
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5g
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Mixed
Spice, Ground
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5g
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Dried
Mixed Fruit
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160g (or other
flavour of your choice)
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Sugar
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35g
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Milk
Powder
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25g
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Dry
(Instant) Yeast
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6g
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Plus olive
oil spray and plastic cling film
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Piping/paste ingredients
(for decorating top of buns):
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Plain
Flour
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120g
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Water
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150g
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Glaze ingredients
(after baking):
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Water,
Boiling
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30g
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Sugar
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15g
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Gelatine,
Powder
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5g
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METHOD:
MIXING BY
HAND
1. Measure all of the dough ingredients in a bowl
in the order listed above.
2. Stir to combine and form a ball of dough.
3. On a lightly floured bench, knead by hand for
8-10 minutes.
4. Place dough into a bowl and cover with a tea
towel.
5. Rest dough for 1 hour then continue with step
6 below.
BREAD
MACHINE
1. Measure water and softened butter into bread
machine bowl.
2. Add flour, dried mixed fruit (or other flavour
of your choice), sugar, milk powder, salt, cinnamon, mixed spice and yeast on
top of the water/butter.
3. Set bread machine on dough setting (around 90
minutes).
4. Remove from bread machine once dough cycle is
complete.
5. Remove
dough from bread machine.
6. Divide dough into 12 pieces.
7. Line an oven tray with baking paper.
8. Shape each portion of dough into a round roll,
sprinkling with extra flour if sticky, then place onto the lined tray. Repeat
with the remaining portions of dough, placing them onto the tray.9. Spray buns lightly with olive oil then cover
with plastic cling film. Set aside to rise for 30 minutes.
10. Pre-heat oven for 10-15 minutes (180°C/350°F).
11. Prepare piping/paste
by mixing flour and water together in a small bowl until smooth. Spoon paste into
a piping bag (or use a zip loc bag with the corner cut off).
12. Remove cling film from the buns. Pipe lines across
the rows of buns.
13. Bake hot cross buns for 20 minutes (180°C/350°F).
14. Prepare glaze by combining boiling water,
sugar and gelatine until sugar and gelatine has dissolved and the mixture is
smooth.
15. Remove hot cross buns from the oven and brush
glaze over the top.
16. Remove hot cross buns from the tray onto wire
racks. 17. Serve hot cross buns warm, toasted or once
cooled completely, store in a container at room temperature
for 1-2 days, or freeze in a plastic bag (or airtight container) for up to 3-6
months.
18. Thaw frozen hot cross buns at room
temperature or unwrap and bake in the oven at 180°C (350°F) until hot (or heat
up in the microwave) before serving immediately.
FLAVOUR
IDEAS:o Apple cinnamon
o Blueberry
lemon
o Blueberry white
chocolate
o Cheese
o Chilli cheese
o Choc chip
o Chocolate
o Choc
raspberry
o Cranberry
orange
o Dark
chocolate
o Double choc
o Fruit free
o Mocha
o Raspberry white
chocolate
o Salted
caramel
o Spiced
o Triple
choc
o Vegemite cheese
NOTES:
o Plain
flour or bread flour can be used in this recipe – we recommend using white bread
flour;
o Salt
can be iodised, or not, white or pink/Himalayan – all work well, just grind finely
before adding and measure carefully! We add salt first and the yeast last;
o Dry
yeast is available in the supermarket flour section;o Adjust
the quantity of other ingredients if replacing the dried fruit – less is best;
o You
can make hot cross buns in larger or smaller sizes – just cut the dough equally
so that they bake for the same time;
o Spices
can be left out or adjusted;
o The
white paste on top is optional – our children prefer no piping and no glaze (as
pictured).Author:
Megan Radaich
Image Credit: Megan
Radaich
Publication: www.foodpreserving.org