Hot Cross Buns Recipe
Hot Cross Buns
All purpose flour
(or equal quantities of cinnamon, nutmeg & cloves)
(raisins are also an option)
Add 1tbsp at a time if mixture is too thick
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.
When dividing the dough to make 12 even size buns, I find that weighing the dough & dividing it by 12 gives me a good estimate to the weight each bun should be.