A hot cross bun is a spicy and sweet bun made with tiny fruit pieces and marked with a cross on the top. It is a traditional Easter treat, usually enjoyed on Good Friday by people all over the world. It is also one of the easiest pastries to make.
Here is a simple recipe for TRADITIONAL HOT CROSS BUNS.
This recipe makes 12 buns.
INGREDIENTS
FOR THE DOUGH:
- 480g flour
- 2 x 10g instant yeast sachets
- 100g brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- Salt, a pinch
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 lemon, zested
- 1¼ cups milk
- 3 tablespoon butter
- 2 free-range eggs
- 1 teaspoon vanilla extract
- 135g sultanas and raisins
FOR THE FLOUR PASTE (CROSSES):
- 125g flour
- 5 tablespoon water
FOR THE GLAZE:
- 65ml golden syrup
- 65ml boiling water
METHOD
- Preheat the oven to 180°C.
- Combine the flour, yeast, brown sugar, cinnamon, nutmeg, salt, baking powder, bicarbonate of soda, lemon zest and dried fruit in a large mixing bowl.
- Place the milk and butter in a saucepan and heat gently until the butter has melted. Lightly whisk the eggs and vanilla together and add to the dry ingredients, along with the milk-and-butter mixture.
- Gently mix the dough using your hands or a wooden spoon until the mixture comes together.
- Turn the dough out onto a clean surface and knead for 10 minutes. Place in a lightly oiled bowl, cover with, and place in a warm spot for 1½ hours until it has doubled in size.
- After the dough has risen, knock it down to its original size and then roll into 12 evenly shaped buns.
- Place the buns on a greased baking tray and cover with cling wrap, leaving enough room for the buns to rise. Allow the buns to rise for another 30 minutes.
- To make the flour paste, mix the flour and water together to form a smooth paste, place in a Ziploc sandwich bag and cut off one of the corners to make a piping bag.
- Pipe a cross onto each bun and bake for 15 minutes, or until the buns are golden and cooked through. Glaze the buns while they are still hot.
CHOCOLATE HOT CROSS BUNS
For a sweeter option, CHOCOLATE HOT CROSS BUNS are perfect. These are slightly less traditional, but they’re equally delicious.
This recipe makes 12 buns.
INGREDIENTS
FOR THE DOUGH
- ¼ cup water
- ½ cup milk
- ¼ cup brown sugar
- 1 tablespoon yeast
- 3 Cups Plain flour
- ¼ cup cocoa
- ½ tablespoon cinnamon
- 70g butter, melted
- 1 egg
- 1 tablespoon vanilla essence
- 1 cup dark chocolate chunks
FOR THE FLOUR PASTE (CROSSES)
- ½ cup flour
- 1 tablespoon cocoa powder
- 1 tablespoon sugar
- 4 tablespoons water
FOR THE GLAZE
- 2 tablespoons castor sugar
- 3 tablespoons water
METHOD
- Preheat the oven to 180°C.
- Into a small pot place the water, milk and sugar, warming to dissolve the sugar. Allow to cool for five minutes then sprinkle over the yeast leaving for 10 minutes until frothy.
- Into a large bowl place the flour, cocoa and cinnamon. In another bowl combine the butter, egg and vanilla. Pour this mixture into the frothy yeast, and then add to the flour bringing it together with a wooden spoon to form the dough.
- Either knead by hand for 10 minutes or using a dough hook for seven minutes.
- During the last couple of minutes add the chocolate pieces to the dough.
- Place into a clean, lightly oil bowl. Cover and put in a warm place for 1 hour or until doubled in size.
- Remove the dough from the bowl onto a lightly floured surface. Gently punch it down. Divide the mixture into 12 even pieces, rolling each piece into a ball and placing onto a lined baking tray.
- Leave for a further 40 minutes to rise.
- For the crosses, combine the flour, sugar and water in a bowl mixing to a smooth paste. Use a piping bag with a small nozzle to pipe on the crosses. Bake for 20 minutes until crisp and golden.
- While they bake, warm up the jam. Generously brush the hot cross buns with the jam while the buns still are warm.
