Hot cross buns are a classic Easter treat, and they're so easy to make!
You will need:
- 1/4 cup water
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 tbsp active dried yeast
- 2 1/2 - 3 cups high grade flour
- 1/2 tsp salt
- 1 tbsp mixed spice
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1/4 cup mixed peel
- 3/4 cup raisins/currants
- 75g melted butter
- 1 tsp vanilla extract
- 1 egg
- 1 tsp sugar
- 1/4 cup flour
- 1/4 cup milk
- 3 tbsp sugar
- 1/4 cup water
- Heat milk, water and brown sugar in a small saucepan until warm, whisking well to ensure sugar is dissolved. Pour into mixer or large bowl and stir in yeast. Let sit for 5 minutes.
- While you wait, into another large bowl add 2 and a half cups of the flour, salt, mixed spice, cinnamon, raisins/currants and mixed peel.
- In another small bowl or saucepan, melt the butter then add the vanilla extract and egg. Whisk until ingredients are incorporated.
- Once the yeast is beginning to bubble, add in both flour and butter mixtures. If using a mixer, knead for 7 to 8 minutes using the dough hook attachment until dough springs back when pressed. If mixing by hand, combine dough using a wooden spoon and turn out onto a lightly floured surface. Knead for 10 minutes, adding more flour if the dough is very sticky.
- Wrap dough in glad wrap or a clean tea towel and leave in a warm area to rise for an hour to an hour and a half (or until doubled in size).
- Once dough has risen, gently punch it down and turn out of the bowl onto a lightly floured surface. Split out the dough into 10 equal sized pieces, roll each piece into a ball, and place them onto a lined baking tray so they are just about touching. Lightly spray a piece of glad wrap with cooking oil, cover the dough balls with it and leave in a warm area to rise for 40 minutes.
- Preheat your oven to 180 degrees Celsius.
- While waiting for the buns to rise, whisk together the milk, sugar and flour until smooth for the cross mixture.
- Spoon or pour your cross mixture into a piping bag with a small opening. When the buns have risen, carefully pipe the cross design onto each one. These can be carefully drizzled on with a spoon if you do not have a piping bag.
- Bake buns for 20-25 minutes until the tops appear golden brown. Whilst waiting for them to bake, prepare your glaze. Mix the sugar and water in a small bowl and microwave until the sugar has completely dissolved.
- Once buns have completely baked, brush them with the glaze and leave to cool slightly.
Note: Best served sliced in half and spread with butter - yum! Can be kept in an airtight container for up to 3 days, or frozen.