Hot Cross Buns Recipe. Finally an EASY recipe that works BEAUTIFULLY
Nothing says Easter more than a traditional, indulgent & sticky Hot Cross Bun! The next best thing, after a four-day long weekend, is waking up to a breakfast of these Hot Cross Buns. Another reason to love them is that you can lavish them with pure melted butter.
And, of course, you’ll love the simplicity of this recipe. These buns are super-soft and just way too good to pass up this Easter. Furthermore, they are perfectly spiced.
Traditional Hot Cross Bun Recipe
I’m so excited to share this Hot Cross Bun recipe with you!
Goodness knows, I’ve practiced this recipe a few times now to get it right. And, because of this, I can confidently say that I have found a winner! It took a few attempts, but finally, I got there. At one point, I had flour scattered everywhere – across the bench top, in my hair, on my clothing, even on the floor – as I persevered to perfect this recipe. Now, I believe I’ve got it! Finally, my hard work has paid off! More importantly, just in the nick of time so that you too can enjoy these Hot Cross Buns this Easter.
Would you believe this recipe is not complicated? Better still, the mixed spices pull the flavours together beautifully. Not to mention, the aromas coming from the oven!
Now the first thing to remember is yeast baked goods are NOT to be feared.
It seems ludicrous now that I think of it, but yes; I feared baking anything with yeast. WHY? I haven’t the faintest idea. Perhaps I was misinformed. That’s what most fears are based on, aren’t they? Nevertheless, I’ve now learned that baking with yeast is not scary. Time-consuming perhaps, but certainly not scary.
Perhaps, time-consuming may not be the best choice of words. The truth is that you won’t be in the kitchen all day baking hot cross buns. When the buns are resting and working on rising, that’s when you get to sit back and do the same – REST.
Be Patient, Good Things Take time.
There is definitely something therapeutic about baking. To begin with, the kneading releases pent up tension. As you work through the dough, it is easy to get lost in the rhythm. Who doesn’t have some tension from time to time that needs to be released, right? Then, there’s the practice of patience: waiting, waiting and more waiting for the dough to rise. As the saying goes, patience is a virtue. And lastly, the heavenly sweet smell of dough baking in the oven soothes the soul and excites the senses.
Weekends are the only days I have to unwind. With a busy week from Monday to Friday, getting in the kitchen on the weekend gives me so much pleasure. In fact, I love homemade everything! Besides, for me, creating homemade food on the weekends is like a meditation practice. I get lost in the process. Besides, I love using all of my senses – the aromas, the feel of the sticky dough. I love baking even more so as the temperature drops as the cooler months arrive. Consequently, as Autumn nears in Australia, and the days become shorter, with the air turning crisp and fresh, you’ll find me in the kitchen baking. Subsequently, it is in these cooler months when I seek the most solitude, rest and reclusiveness.
Ultimately, if you’re looking to relax this Easter weekend & enjoy a scrumptious breakfast, morning tea or afternoon tea with family & friends, don’t go past these heart warming, irresistible Hot Cross Buns.
The best part about this HOT CROSS BUNS Recipe:
- Kids love them
- Adults love them
- You don’t need baking skills to pull them off.
- And, they’re SCRUMPTIOUS!!
Happy Weekend Everyone! Chillax
- 2 sachets dry yeast (14g)
- 1 1/3 cups warm milk
- 1/4 cup caster sugar
- 4 cups plain (flour) All purpose flour
- 1 tsp salt
- 1 tsp mixed spice (or equal quantities of cinnamon, nutmeg & cloves)
- 1 1/2 cup sultanas (raisins are also an option)
- 3 tbsp melted butter
- 1 egg lightly beaten
- 1/3 cup plain flour
- 1/4 cup water Add 1tbsp at a time if mixture is too thick
- 1/4 cup water
- 2 tbsp caster sugar
- 1/2 tsp mixed spice
To begin with, place the dry yeast, 2 tbsp caster sugar & warm milk into a bowl. Mix & leave for 5 minutes or until frothy.
Next, in a large bowl, add the dry ingredients (flour, mixed spice, sultanas, the remaining sugar, salt). Mix then make a well in the centre.
Pour in the yeast liquid & remaining ingredients (melted butter & egg).
Finally, mix all together to form a sticky dough. Knead the dough on a lightly floured surface until elastic. (Approx. 5 minutes).
Place the dough in a lightly oiled bowl, cover with cling wrap and set aside in a warm place for 1 hour. The dough will double in size.
Divide the dough into 12 pieces and roll into balls. (see tip in recipe notes)
For a light & fluffy bun, flatten the individual dough portions then folder under all around to create a ball.
Place the dough balls into a lightly greased 22cm square cake tin lined with non-stick baking paper / parchment paper.
Cover with a damp cloth and set aside in a warm place for 30 minutes for further rising.
Place the crosses over the buns with the piping mixture.
Bake at 200°C (400°F) for 20-25 minutes or the buns are golden & springy to touch.