For the love of Food :)

Hot Cross Buns

Makes 12 buns
It’s that time of the year again, that’s right Easter is here! I can hear my children on the back deck painting Easter eggs and discussing how much chocolate they think the Easter Bunny will bring this year. Anabelle is trying to convince Damian that he should share his Chocolates with her from the Easter egg hunt they will do Sunday Morning. Meanwhile my house smells of Easter! What does Easter smell like I hear you say. It smells like Hot Cross Buns baking in the oven and freshly brewed coffee! There is a little effort involved in making these, but I assure you it is well worth the effort! And of course, these are MY Hot Cross Buns so there is a little twist that make them just that little more special. Hot Cross Buns make great Easter gifts for family and friends, or just for yourself!

Ingredients:

    Dough:

  • 4 Cups of plain flour
  • 2 x 7g Sachets of dried yeast
  • 1/4 Cups of caster sugar
  • 1 1/2 Tsp of mixed spice
  • Pinch of salt
  • 1 1/4 Cups of dried cranberries
  • 1/4 Cup of white chocolate chips
  • 40g of butter
  • 300ml of milk
  • 2 eggs, lightly beaten
  • Flour Paste:

  • 1/2 Cup of plain flour
  • 4 – 5 Tbsp of water
  • Glaze:

  • 1/3 Cup of water
  • 2 Tbsp of caster sugar

Method:

1) Combine all the dry ingredients the bowl of a stand mixer. Next melt the butter in a small saucepan on a medium heat, once melted add the milk and heat for about 1 minute or until luke warm.

2) Make a well in the centre of the bowl and add the warm milk mixture and eggs to the flour mixture. Using the dough hook on your stand mixer turn it on to its lost speed until the dough comes together.

3) Once the dough mixture starts to come together, turn your stand mixer to a medium to high speed and kneed the dough for about 5 minutes or until smooth.

4) Remove the dough from the bowl and spray with oil, then place dough back into the bowl. Cover with plastic wrap and set aside in a warm, draught-free place for 1 – 1 1/2 hours or until double in size.

5) Next you need to ‘punch’ the dough down to its original size and knead the dough on a floured surface until smooth again. Then divide the dough into 12 equal portions and roll into balls. Arrange on the baking tray about 1/2 – 1cm apart from each other, loosely cover with plastic wrap and set aside in a warm draught-free place for approximately 25 – 30 minutes or until doubled in size.

6) Preheat your oven to 190C.

7) Make flour paste: Whisk flour and 4 tablespoons of water together to make a smooth paste, add the 5th tablespoon of water if paste is too thick. Pour into a small pipping bag (I often use a zip lock bag), snip off 1 corner and have a practice pipe. Pipe flour paste over the top of each bun to form a cross. Then place into the oven and bake for 20 – 25 minutes, or until buns are cooked through.

8) Make glaze: When there is about 10 minutes left its time to make your glaze. Place water and sugar into a small saucepan over a low heat, stirring until the sugar has dissolved. Once sugar has dissolved turn up your heat to medium/high and bring to the boil. Boil glaze for 5 minutes.

9) Brush warm glaze over warm Hot Cross Buns. Serve these Hot Cross Buns either warm or at room temperature.

Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx

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