Hot Cross Buns by Maggie Beer

Feb 28, 2018
Hot Cross Buns by Maggie Beer

Make your own delicious Hot Cross Buns this Easter!

INGREDIENTS

Dough

4 1/2 cups plain flour

2 x 7g dried yeast

1/4 cup caster sugar

1 1/2 tsp mixed spice

pinch salt

1 1/2 cup currants

40g butter

300ml milk

2 eggs lightly beaten

4 Tbsp water


Glaze

1/3 cup water

4 Tbsp Apricot Jam


METHOD

1Preheat oven to 170C.

2Combine four cups of plain flour, yeast, sugar, mixed spice, salt and currants in a large bowl.

3Melt butter in a small saucepan over medium heat and add milk. Heat for one minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture.

4Use a flat bladed knife to mix dough until it almost comes together and then use clean hands to finish mixing it so a soft dough forms.

5Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth.

6Place into a lightly oiled bowl and cover with plastic wrap. Set aside in a warm, draught free place for one to one and a half hours, or until dough doubles in size.

7Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for thirty seconds on a lightly floured surface until smooth. Divide into twelve even portions. Shape each portion into a ball.

8Place balls onto a lined tray, about one centimetre apart. Cover with oiled cling film. Set aside in a warm, draught free place for thirty minutes, or until buns double in size.

9Preheat fan-forced oven to 170C.

MAKE FLOUR PASTE

10Mix half a cup plain flour and four tablespoons of water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag and snip off one corner to create piping bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.

MAKE GLAZE

11Place water and jam into a small saucepan over low heat. Stir until jam dissolves. Bring to the boil for three to four minutes. Brush warm glaze over warm hot cross buns.

12Serve warm or at room temperature.


Recipe kindly provided by Maggie Beer.