So what’s your favourite Easter treat? Personally I’m a hot cross bun addict! Chocolate eggs are fine, but if I had the choice… a nice, toasted hot cross bun, dripping with melted butter would get my vote every time! The other day I decided to try and make them myself. I will not lie to you — it takes time to make your own hot cross buns. But if you are having a lazy day at home this Easter, have a go. They are really delicious.
Here’s the recipe for 16 buns!
Hot Cross Buns:
Heat the milk until almost boiling. Stir in first measure of sugar and butter until butter melts. Set aside until lukewarm. Sprinkle yeast over and leave in a warm place for 15 mintues or until frothy. Combine 500 grams of the flour, salt, cinnamon, mixed spice and nutmeg in a bowl. Stir in second measure of sugar. Make a well in the centre of the dry ingredients. Pour yeast mixture in. Beat to a soft dough, adding more flour if the dough is sticky. Mix in sultanas, currants and mixed peel. Turn onto a lightly floured board. Knead until smooth and elastic or until dough springs back when lightly touched. Lightly brush bowl with oil. Place dough in bowl. Brush top with oil. Cover and leave in a warm place until double in size. Punch dough down in the centre and knead lightly. Divide mixture into 16 even-sized pieces. Shape into balls. Place buns 2cm apart on a greased oven tray. Cover and leave in a warm place until double in size. Pipe crosses on each bun. Bake at 200 degrees celsius for 20 minutes or until golden. Remove from oven and brush with glaze. Cool on a wire rack.
Crosses: Mix flour and water together until smooth and able to be piped. More water may be needed. Place mixture into a small plastic bag. Snip across one corner to form a hole for piping. Twist top of bag to hold dough firm, and squeeze to pipe.
Glaze: Put all ingredients in a saucepan. Heat until sugar and gelatine have dissolved, stirring constantly.
(Recipe from The Edmonds Cookery Book)