Hot Cross Buns   


Hot Cross Buns Recipe

Hot cross buns predate the arrival of Christianity - the cross originally representing the pagan sun wheel. Queen Elizabeth I converted the buns to christianity and declared that the buns may only be eaten at funerals, Easter and Christmas.

  • 1¼ cups of warm water
  • ½ cup of soft brown sugar
  • 4 teaspoons of dry active yeast
  • 4 cups of flour
  • 2 tablespoons of milk powder
  • 2 teaspoons of mixed spice
  • 1 teaspoon of cinnamon
  • A pinch of ground cloves
  • 1 teaspoon of salt
  • ½ cup of dried currants
  • ½ cup of raisins
  • ¼ cup of mixed peel
  • 50 grams / 2 oz of butter
  • 5 tablespoons of flour
  • 1 tablespoon of water
  • 1 egg

Add the warm water to a medium sized bowl and stir in the brown sugar until dissolved. Sprinkle the yeast granules over the top and put aside. Melt the butter and set aside. In a large bowl or electric mixer sift the flour, milk powder, spices and salt and then add the dried fruits. When the yeast mix is frothy add to the flour and fruit and pour in the melted butter. Mix to combine and knead by hand until smooth or for about 8 minutes using a mixer with dough hook. Cover and set aside to double in size or microwave for 10 to 15 seconds on high (this is a shortcut method to activate the dough). Cut and shape 15 buns and place in a warm greased baking tin. Lightly beat the egg and thinly coat the tops of the buns with the egg wash using a pastry brush. Place the buns in a warm place to continue rising for around 40 minutes. Preheat the oven to 200°C, 390°F or gas mark 5½. Mix 5 tablespoons of flour with around one tablespoon of water to make a firm dough. Roll into thin strips and place across the buns to form the crosses. Brush the strips with a little more egg wash. Bake for 20 minutes.

(Makes 15)

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