Delicious spiced and iced soft fresh buns. An Easter “must have!”
Hot Cross Buns
- 1/2 cup milk
- 1/4 cup water
- 1/4 cup brown sugar
- 1 tbsp active dried yeast
- 3 cups high grade (or bread) flour
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1 tbsp mixed spice
- 1 tsp nutmeg
- 3/4 cup raisins or currants
- 1/4 cup mixed peel
- 5 tbsp butter
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup flour
- 1/4 cup milk
- 1 tsp sugar
- 1/4 cup water
- 3 tbsp sugar
- Add the milk, water and brown sugar to a microwave proof jug or small pot and heat until warm to the touch (about 110°F). Whisk well to dissolve the sugar. Pour into a large bowl, or the bowl of a stand mixer and sprinkle the yeast on top,stir in and leave to sit for 5 minutes.
- While you are waiting, add 2-½ cups of flour, salt, cinnamon, mixed spice, nutmeg, raisins/currants and mixed peel to the bowl of a stand mixer or other large bowl and whisk together.
- In another small jug melt the butter, add the egg and vanilla and whisk together until all ingredients are incorporated.
- Once the yeast has started to bubble, add the flour mixture and butter mixture to the yeast mixture and using the dough hook attachment on your stand mixer, knead for 7-8 minutes until the dough springs back when you press it. If kneading by hand, combine the dough with a wooden spoon and then turn it out onto a lightly floured surface and knead for 10 minutes. Add a little more flour if the dough is really sticky.
- Cover the dough in glad wrap or a clean tea towel and leave to rise in a warm place for 60-90 minutes or until doubled in size.
- Once the dough has risen, punch it down gently and turn out of the bowl onto a lightly floured surface. Split the dough into 10 evenly sized pieces roll into balls and place on a baking tray lined with a silicone liner or baking paper,so that they are almost touching. Cover with cling wrap that has been lightly sprayed with cooking oil and leave to rise in a warm place for 40 minutes.
- Pre-heat the oven to 350°F.
- While the buns are rising, make the mixture for the crosses. In a small bowl whisk together milk, flour and sugar until smooth. Once the buns have risen, pipe the crosses on the buns, by putting the cross mixture into a piping bag or ziplock bag with the corner snipped off. If you don't have a piping bag or ziplock bag,you can carefully drizzle it with a spoon.
- Bake the buns for 20-25 minutes, until the tops are golden brown. While the buns are baking, prepare the glaze by mixing the sugar and water in a small bowl and microwaving until the sugar has dissolved.
- Remove from the oven and brush the buns with the sugar glaze and allow them to cool slightly.
- To serve, slice the buns in half, spread with butter and enjoy!
Buns will keep in an airtight container for 3 days. Can also be frozen.
Tried this recipe?Let us know how it was!