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Homemade Hot Cross Buns


  • Author: Sue O'Bryan
  • Prep Time: 1 hr
  • Cook Time: 20 min
  • Total Time: 1.5 hrs
  • Yield: 12
  • Category: Bread, Baking
  • Method: Baking
  • Cuisine: American

Description

An easy delicious recipe for hot cross buns just in time for Easter


Ingredients

For the Buns:

  • 300 ml milk (full fat)
  • 50 butter
  • 500 g bread flour:  250 g white flour; 250 g spelt flour
  • 1 tsp salt
  • 50 g brown sugar
  • 25 g corn syrup
  • 1 Tbsp vegetable or coconut oil, melted
  • 1 packet fast-action yeast
  • 1 egg, beaten
  • 75 g golden raisins
  • 50 g zested citrus
  • 1 tsp cinnamon
  • 1 apple, peeled and chopped

For the Cross:

  • 75 g plain flour, plus extra for dusting

For the Glaze:

  • 3 Tbsp apricot jam, thinned with 1/2 tsp water

Instructions

 

  1. Bring milk to a boil, remove from heat and add butter.  Leave to cool until at room temperature.  Place flour, salt, sugar and yeast into a bowl, making a well in the middle.  Pour in the milk and butter mixture, then add the egg.  Mix well with a wooden spoon, and gather the mix together with your hands until you have a somewhat sticky dough.
  2. Place dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.  Place dough in an oiled bowl, cover with oiled cling wrap and leave to rise in a warm area for 1 hour.
  3. Mix raisins, peel, apple and cinnamon into the dough.  Leave to rise for 1 more hour, until doubled in size.
  4. Divide dough into 15 pieces and roll each piece into a smooth ball.  Arrange buns on two baking trays, either oiled or lined with parchment paper, leaving a bit of space for the buns to expand.  Cover with oiled cling wrap, or a tea towel, and set aside for 1 more hour.
  5. Heat oven to 220/200C (400-425F).  Make the cross slurry with flour and 5 Tbsp water, adding the water 1 tbps at a time.  Spoon into a piping bag with a small nozzle.  Pile along each row of buns, and repeat in other direction to form crosses.  Bake for 20 minutes.
  6. Heat the jam and water very gently and strain out chunks.  While still warm, brush over the buns.
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