When I think of Easter, one of the first things that come to mind are Hot Cross Buns. I can't imagine Easter without them. Their flavor of mixed spices makes them so warm and comforting to have, especially with the addition of butter that is just melting on top.
These Hot Cross Buns look so good that it looks like they took hours to make which I can tell you, is not at all the case.
Their main characteristic, the cross symbolizes Christ on the crucifix and that's what makes them a festive treat.
These hot cross buns are way more delicious than shop bought ones, they look much better with their shiny glaze, have risen more and also they are heavily fruited which is the best thing about them in my mind. Hot Cross Buns take a long time to make but lots of the time is used for the dough to rise, so then you don't need to do anything but wait, but they are rather easy to make.
Of course you can control how much fruit you choose to put in and also what fruit. Traditionally it was dried raisins / sultanas and candied peel, but you could also add dried cranberries, currants etc...
When they come out of the oven, of course they're not shiny so brushing them with the golden syrup is always the best bit for me.
Ingredients:
500 grams of plain flour
90 grams caster sugar
10 grams salt
10 grams dried active yeast
1 teaspoon of ground cinnamon
2 teaspoons of mixed spice
50 grams of unsalted butter
280 ml milk
20 ml water
1 egg
250 g of dried fruit (sultanas, candied peel etc...)
Flour for the crosses
2 tablespoons of golden syrup, for the glaze
Recipe:
Melt your butter in a saucepan with the milk + water, then leave to cool slightly.
Place your flour + sugar + yeast + salt + cinnamon + mixed spice in the bowl of your stand-mixer, making sure the salt and yeast are on opposite sides of the bowl and mix until combined.
Add your melted butter + milk mixture along with an egg.
Mix in your stand-mixer with the dough hook attachment until it just forms a dough.
Take your dough and place onto a floured surface and knead in your dried fruit, this can take up to 5 minutes.
Place the dough into a bowl that has been greased with oil, cover with cling film and 2 tea-towels and leave in a warm area for at least 2 hours.
Take back your dough that has risen, punch it to knock out the air and separate it into 12 balls.
Take each ball and roll it with your hand on the surface in the circular motion, pressing down the dough and then bringing it up with your hand.
Place 6 balls onto 2 baking tray lined with baking parchment, making sure that they are rather far apart from each-other so that they won't touch each-other when they rise.
Cover each tray with a tea towel and leave to rise in a warm place for 1 hour.
Meanwhile, mix some plain flour with some water to form a liquid but that keeps its shape batter. Place it into a piping bag and save for later.
Pre-heat your oven to 200 degrees Celsius.
Take your risen dough balls and pipe on a cross with the flour and water mixture, then cook in the pre-heated oven for 15-20 minutes until golden and leave to cool on a wire rack.
Melt your golden syrup in a sauce pan and once liquid, brush onto the cooked hot cross buns with a pastry brush.
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