After years of telling myself that I am going to try and make them and my irrational fear of yeast, I finally attempted Hot Cross Buns. Why, oh why did I wait so long to attempt this? They are one of the best things I have ever tasted and I am sure that they will become a regular fixture now that I have seen the light.
|Crossed and ready to be made hot|
I am pretty traditional with my preferences for Hot Cross Buns. I have seen some in stores here that have lemon or raspberry crosses, and were so spice-less that I couldn't bring myself to buy them. I know that in Australia you can buy chocolate buns (both milk and dark), fruitless buns, chocolate chip buns, and white chocolate and cranberry buns, and even gluten-free buns. It has always been the original spicy fruit buns that are my favorite. One of the best tastes ever is a lightly toasted hot cross bun with a drizzle of honey on top.
My search for a recipe led me in so many different directions. Apparently there isn't just one correct way to make a hot cross bun, there are thousands. I finally settled on a combination of two recipes that had exactly what I was looking for - a recipe that made about a dozen buns and a recipe that had lots of spice to it. This hybrid recipe was just right, and produced a fruity, spicy, dense hot cross bun.
Now I have finally made the plunge into the world of yeast breads I see many more attempts in the future.
Hot Cross Buns
Printer Friendly Recipe
- 310ml warmed milk
- 60g superfine sugar
- 14g dried yeast
- 650g bread flour
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons mixed spice (or allspice)
- 1 teaspoon ground nutmeg
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- 60g butter, softened
- 375g of raisins/currants/golden raisins/mixed candied fruit (I used mixed fruit from Australia)
- 2 eggs
- 60g all-purpose flour
- 60ml water
- 2 tablespoons apricot jam, warmed in a pan (or microwave)
- In a saucepan warm the milk; whisk in the sugar and yeast until sugar has dissolved. Cover and set aside for 10 minutes or until it becomes frothy.
- Mix the bread flour, salt and ground spices in a large bowl of a stand mixer. With your fingers, rub the butter into the flour until mixed and crumbly.
- Stir in the raisins/sultanas, egg, and frothy yeast mixture until just combined.
- Attach the dough hook and knead for about 5 minutes until smooth and elastic.
- Lightly oil another large, clean bowl, place the dough in and turn to coat the surface with oil.
- Cover in clingwrap and leave in a warm, draught-free place for 45 minutes or until the dough has doubled in size.
- When ready, remove the clingwrap and use your fist to punch down the dough. Transfer to a lightly floured board and give it a quick knead until smooth and divide into 12 rounds.
- Place the buns into a greased 20 x 30cm (8x12-inch) baking tray, cover with clingwrap and leave in warm place to rise for 15 minutes. Preheat the oven to 200°C (395℉).
- Whisk together the all-purpose flour and water to a smooth paste. Pipe crosses on top of the buns and bake at 200°C (395℉) for 10 minutes. Reduce heat to 180°C (350℉) bake for a further 15 minutes. Buns are ready when it sounds hollow when you tap the tops.
- Brush with warmed apricot jam while the buns are still warm.
Recipe adapted by All That's Left Are The Crumbs from recipes by Citrus and Candy and Short Street Bakery ©.