Homemade Hot Cross Buns
I thought hot cross buns were just for bakeries, I thought they would be difficult to make. It is a long process but I found it quite easy. See the results above, better than bought ones. They have a lovely mixed spice, juicy sultanas and a slight yeast taste.
- 4 cups plain flour
- 1 tsp mixed spice
- 1tsp salt
- 60g butter (softened)
- 1/2 cup caster sugar
- 1 x 7g sachet dried yeast
- 1/2 cup sultanas
- 1/2 cup warm water
- 1 cup luke warm milk
- 2 eggs
- 1/3 cup self raising flour
- 1/4 cup water, extra
- 2 tbs hot water
- 1 tbs sugar
- 1/4 tsp gelatine
Put flour, spice and salt in a large bowl. Rub in butter until mixture resembles breadcrumbs. Stir in sugar, yeast and sultanas. Make a well in the centre, add water and milk. Lightly beat one egg and add to mixture.
Stir gradually to incorporate flour to make dough. Turn dough onto lightly floured surface and kneed until smooth and elastic. (3-4 min)
Shape into a ball and place in a clean, greased bowl. Cover bowl with plastic wrap and a tea towel, leave in a warm place for 1 and 1/2 hours.
As you can see, the yeast has done its work, doubling the dough in size.
Turn dough onto a lightly floured surface. Gently pat down. Cut into 16 pieces.
Shape these into balls, place on a greased backing tray. Cover with tea towel, and leave to rise for 30 min.
Preheat oven to 200 degrees celcius. Lightly beat remaining egg and brush over dough.
Combine self raising flour and extra water in cup. Transfer to a piping bag and pipe your crosses.
Bake for 15 min or until golden brown.
Once cooked, combine water, sugar and gelatine and brush this glaze over the buns.
Let glaze dry and serve.