Servings
8-10
Cook Time
25 minutes
When it comes to Easter, you can’t beat indulging in a lovely, sticky hot cross bun. Give this recipe a go – I promise you’ll never buy the shop bought versions again.
(credit to @victoria_greensmith_photo )
Ingredients
- 70g (1/3 cup) castor sugar
550g cake wheat flour.
12.5ml (2 1/2 teaspoons) ground cinnamon.
2.5ml (1/2 teaspoon) salt.
7g (2 teaspoons) instant yeast.
310ml (1 1/4 cups) full cream milk.
1 XL egg.
75g (1/2 stick plus 1 tablespoon) salted butter, softened.
125g (3/4 cup) dried fruit (raisins and sultanas)
75g cake wheat flour combined with 75ml (about 1/3 cup) cold water.
-
Hilltop Everyday Blossom Honey (as much as you like)
Hot Cross Bun Piping:
Hot Cross Bun Glaze:
Directions
Sift all the dry ingredients into the bowl of an electric mixer fitted with the dough hook attachment.
In a small jug, whisk together the milk and egg.
Add the milk mixture and butter to the flour and mix to combine. Knead for 6-8 minutes until the dough is smooth and elastic.
Add the citrus zest, dried fruit and peel. Mix together on a low speed until the fruit is evenly incorporated.
Transfer the dough to an oiled bowl, cover and set aside to proof until doubled in size, about 1 1/2 hours.
Turn the dough out onto a floured board. Divide into 15 equal portions. Roll into smooth-domed rounds.
Arrange in a lined baking tin allowing a little space for spreading. Cover loosely with a clean tea towel and set aside to proof until doubled in size, about 40-50 minutes.
Preheat the oven to 200º C.
For the crosses, transfer the paste into a piping bag fitted with a fine tip nozzle. Pipe crosses over the buns.
Bake for about 25 minutes until golden and cooked through.
Heat the butter and honey together until melted. Brush the honey butter over the hot buns.
Rest the hot cross buns in the tin for about 10 minutes before removing to a wire rack to cool.