Recipe: Hot Cross Buns

Now my baking world doesn't normally extend to include yeast, but with Easter just around the corner I had to give making my own hot cross buns a try.  Though they are quite cheap to buy in the store and given the time required for proving etc I contemplated whether or not the process would be worth it.  The dough itself did not take long to whip up and was definitely not complex.  Whilst the yeast was activating I was able to potter around and before these even went in the oven the vibrants smells of cinnamon and nutmeg filled my house.  Delicious.  Obviously when they were baking the smell was divine and my doubts of making my own were well and truly out the window. 

The recipe below is quite basic as my family aren’t too fond of peel and my mum insisted on my baking the traditional version of the hot cross bun.  But you can play around with my basic recipe below and add anything that you want to these really.  I will definitely be baking another chocolate batch of these before Easter Sunday.

Serving size: Makes 12 mini hot cross buns

Ingredients:
150mls milk
8g yeast (2 1/2 teaspoons)
1 tablespoon caster sugar
2 cups plain flour
1 tsp cinnamon
½ tsp nutmeg
50g butter, chopped
1 cup sultanas
1 egg

 Crosses

2 tbsps plain flour
2 tbsps water

Glaze
¼ cup water

2 tbsps caster sugar

1 teaspoon of all spice

Method:

1.      Place milk in a jug. Sprinkle yeast over milk and set aside for 5 to 10 minutes, until foamy;

2.      Sift flour and cinnamon together into a large bowl. Rub in butter using fingertips, until mixture resembles breadcrumbs;

3.      Stir in sultanas and sugar;

4.      Whisk egg into milk mixture. Pour over dry ingredients and mix to a soft dough;

5.      Turn onto a lightly floured board. Knead for about 10 minutes, until dough is smooth and elastic;

6.      Place dough into a lightly greased bowl. Cover with plastic wrap, then a tea towel. Set aside to rise in a warm place for about 45 minutes or until doubled in size (known as proving);

7.      Lightly grease a baking tray and set aside;

8.      Punch dough with fist to release gas. Knead on a lightly floured surface for a few minutes, until smooth;

9.      Divide dough into 12 equal pieces. Knead each piece until smooth. Shape into rounds. Place close together on prepared tray. Cover with a tea towel. Stand in a warm place for about 40 minutes, until doubled in size;

10.   Preheat oven to very hot, 220°C;

11.    Crosses: in a small bowl, mix flour, flour and water to create a smooth paste.  Pipe crosses on buns. Bake 12-15 minutes, until they sound hollow when tapped;
12.  Bake for 15 minutes. Reduce oven to moderate, 180°C, and bake for a further 5-10 minutes or until buns sound hollow when tapped; and

13.   Glaze: in a small saucepan, combine water and sugar. Stir over low heat for 2-3 minutes, until sugar dissolves. Bring to boil, without stirring. Reduce heat and simmer 1-2 minutes, until mixture thickens slightly. Brush over hot buns.

Tips:

When making the paste for the crosses use hot water.  This will assist you in getting a smooth consistency.

I found that my yeast took a little longer to activate so ensure that you just trust your instincts based on how much the size of the dough and how much it has doubled.