Hot cross (less) buns

 
It’s that time of year again when the hot cross bun recipe emerges and the kitchen smells of dough and spices.
It’s a lengthy process with the rising and double rising but I promise it’s worth it.


Hot cross buns
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Buns
Cuisine: Easter
Serves: 12
Ingredients
  • 75g mixed peel
  • 75g currants
  • 125g sultanas
  • 14g dried yeast
  • 325ml milk, lukewarm
  • 80ml olive oil
  • 90g sugar
  • 1 egg
  • 625g plain flour
  • 2tsp mixed spice
  • 2 tsp ground cinnamon
  • 1 tsp ginger powder
  • Cross
  • 100g flour
  • 100ml water
  • Glaze
  • zest and juice of one orange
  • 60g sugar
  • 60ml water
Method
  1. Place mixed peel, currants and sultanas in a bowl and cover with hot water and allow to soak for about 30 minutes, drain water and set aside
  2. Dissolve yeast in the lukewarm milk and allow to sit for about 5-10 minutes to froth up
  3. Combine olive oil, sugar and egg in a small bowl, lightly mix
  4. In a bowl of a stand mixer combine flour, spices and fruit mixture and using a dough hook mix until all combined
  5. Add yeast mixture to olive oil mixture and whisk to combine
  6. Add to flour mixture and using dough hook mix for about 5 minutes or until the dough feels elastic. If kneading by hand then knead for about 8 minutes
  7. Tip dough onto a floured surface and roll it into a ball and place it into a lightly oiled bowl, cover with a towel and allow to sit in a warm place for about an hour or until it has doubled in size
  8. Tip dough onto a floured surface and divide into 12 pieces, roll each piece into a ball and place in a greased pan, roughly 2cm apart
  9. Cover pan with a towel and set aside in a warm place until they have risen, about 30 minutes
  10. Preheat oven to 220C
  11. Make cross mixture by mixing flour and water together until you get a smooth paste, place into a ziplock sandwich bag, make a small snip in the corner and pipe crosses on the buns
  12. Bake for 10 minutes at 220C then drop to 200C and bake for another 20 minutes until golden and springy to touch
  13. Make glaze by combining orange zest, juice, water and sugar in a small saucepan over a low heat, stirring until sugar is dissolved, bring to boil and allow to cook for another 2 minutes
  14. Brush glaze over the hot buns and enjoy!

* The buns in the pic above are with dark choc chips, so instead of the fruit, skip that and add a couple of good handfuls of yummy dark chocolate
Hope you enjoy your Easter weekend with your favourite people.
 
Hugs
Cathie