Hot cross buns, hot cross buns, one a penny, two a penny, hot cross buns. You can’t help but sing this old-fashioned nursery rhyme when you think about hot cross buns recipes. It happens as soon as you see the delicious spiced sweet bun with its identifiable white cross on the top begin to make their sought-after appearance close to Easter.

 

Hot cross bun recipe

This recipe is for 12 hot cross buns.

INGREDIENTS
Bun dough
Insert image : Ingredients
3 ½ cups plain flour
1 ½ cups warm water
2 teaspoons salt
2 teaspoons improver (you can find improver in the supermarket)
6 teaspoons yeast dried
6 teaspoons castor sugar
2/3 cup currants
2/3 cup sultanas
2 teaspoons all spice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 teaspoons mixed spice
6 teaspoons butter
INGREDIENTS
White cross
1 cup cornflour
4 tablespoons castor sugar
2 tablespoons plain flour
6 tablespoons water
INGREDIENTS
Glaze
2 tablespoons castor sugar
1/3 cup water

How to make the buns

  • Place the sultanas and currants in a bowl and cover with water. Allow to soak for at least 2 hours.
  • Once the fruit has been soaked and drained, pre-heat your oven to 190 degrees celsius
  • Mix the dry ingredients in a large bowl – not the fruit.
  • Add the butter and warm water
  • Mix to form a dough – just use your hands or dough hook on mix-master.
  • Lightly flour your work surface and knead to form a smooth dough. This will take anywhere from 3 to 5 minutes.
  • Once kneaded, place in lightly floured bowl and leave it to rest in a warm spot for 15 minutes.
  • Once rested, return to floured surface and press the dough out. Add the fruit and knead for another 3 minutes until fruit is mixed through.
  • Leave to rest for another 10 minutes
  • Divide into 12 pieces (80 grams). Using your hands, roll the pieces into balls and place onto a greased oven tray.

Insert rolled buns image

  • Make sure the pieces of dough are spaced far enough apart to double in size.
  • Set aside in a warm area to prove for 30 minutes.
  • Once proved, mix up the white cross ingredients into a stiff white paste and pipe on top of buns.
  • Bake at 190 degrees celsius for 20 minutes
  • Remove from oven and glaze while still warm.
  • To make the glaze, combine the sugar and water over a low heat. As soon as the sugar has dissolved, bring to the boil for 3 minutes. Use a pastry brush to brush the glaze over the warm buns.

 

Hints and tips

1. Why use improver?
Improver helps the hot cross buns to hold their shape and form nice buns in the oven.
2. A tip for rolling.
Spray a little spray oil on your hands to aid in rolling nice smooth buns.
3. Mixing it up.
Kneading it is not just for your stress relief. Kneading helps to develop the dough properly.

 

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