HOT CROSS BUNS

Around the month of April you will start to see these buns in stores and all over the internet. That is because they are traditionally associated with Easter and are specifically eaten on Good Friday. The bun represents different things, such as the cross and the spices, but if you are interested to know more than feel free to research this subject more.

A Hot Cross Bun is basically a dinner roll and to it you add spices, such as cinnamon, all spice and even orange can be added. You can also add ingredients like sultanas, raisins or chocolate chips. The tops of these traditional buns are crossed with a paste and brushed with a delicious glaze. They can be eaten as is or cut in half and spread some butter on each side.

  • INGREDIENTS FOR THE DOUGH:
    • 600g All Purpose Flour
    • 14g Dried Yeast
    • 55g White Sugar
    • 1 teaspoon Salt
    • 3 teaspoons Allspice
    • 2 teaspoons Ground Cinnamon
    • 375ml Milk
    • 60g Butter
    • 1 Egg
    • 120g Sultanas/Raisins
  • INGREDIENTS FOR THE FLOUR PASTE CROSSES:
    • 75g Flour
    • 2 teaspoons sugar
    • 70ml Water
  • INGREDIENTS FOR THE GLAZE:
    • 40ml White Sugar
    • 40ml Water

HOW TO MAKE HOT CROSS BUNS:

In a small bowl, melt the butter, sugar and milk in the microwave (or on the stove top if you don’t have a microwave) and let cool down.

In a large mixing bowl, sift the flour, salt, yeast and spices. Make a well in the middle of the dry ingredients and add the wet ingredients. Whisk the egg and add to the bowl.

Mix all the ingredients together and add in the sultanas or raisins and combine. The dough will be soft and sticky. Cover the bowl with cling wrap and set it in a warm place for an hour or until doubled in size.

Transfer the dough to a floured surface and knead for about 5 minutes or until smooth. Divide the dough into 15 pieces and roll into balls.

Grease and line a baking dish and place the balls of dough evenly, leaving some place for them to rise. Cover with cling wrap or a tea towel and leave to rise again until doubled in size.

Preheat the oven to 210°C / 410°F (lower if fan forced).

To make the flour paste, combine the flour, sugar and water in a bowl to form a smooth paste. Add the water gradually until you form a good consistency, you don’t need to add it all if it seems too much. You want the paste to be thick enough to stay on the bun, but not too liquid that it runs off.

Using a piping bag with a small round tip, pipe the crosses onto the buns. If you don’t have a piping bag with tip, you can easily use a zip lock bag and cut a small opening at the bottom point of the bag.

Bake the buns for about 20 minutes or until golden brown. To make the glaze, combine the sugar and water in a pot and heat until the sugar is dissolved.

Transfer the buns to a wire rack and brush the tops with the hot glaze.

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