Hot Cross Buns
Give your own hot cross buns a go this Easter with this easy to follow recipe from Gerwürzhaus
For the dough
500g baker’s flour (or plain flour)
1 tsp salt
75g caster sugar
1 satchel dry yeast (7g)
2-3 tbsp hot cross bun spice mix
300ml full cream milk
1/2 tsp orange peel, ground
1 large egg, beaten
200g currants or mixed fruit
For the Crosses
4 tbsp self-raising flour
4 tbsp cold water
Yellow and/or red food colouring (optional)
For the Glaze
2 tbsp vanilla bean sugar
2 slithers of orange peel (remove any white pith from the peel)
- In a small saucepan, heat the milk over a low flame, add the butter and orange peel. Once the butter has melted, take off heat and let it cool to room temperature.
- Sift the flour into a large mixing bowl. Add the HCB spice, salt, sugar and yeast and mix through.
- Make a well in the dry ingredients and add the milk mixture. Add the beaten egg and mix well, working from the inside out, slowly incorporating the dry ingredients to form a dough. Add in the dried fruit.
- Turn out onto a lightly floured surface and knead until the dough becomes smooth and not sticky anymore, around 15 minutes. You may need to slightly adjust the mixture if it is too dry/wet with milk/flour. To test if the dough is ready, take a small piece and roll it into a ball, then stretch it out gently with your fingers. The dough should stretch without tearing and you should be able to stretch it until it forms a thin, translucent film, without having any thick spots or tears.
- Place in a lightly buttered bowl and cover with a tea towel. Place in a warm area to rise. Leave for one hour or until double in size.
- Turn out and punch down to remove the air. Cut into 16 equal portions and roll each portion.
- Place buns close together onto a baking tray, lined with baking paper. Cover with a tea towel and let rise for a further hour.
- In the meantime, make the mixture for the crosses. Mix flour and water into a smooth, thick paste. You can lightly colour the mixture, creating pretty pastel yellow or pink stripes(or a combination), which look lovely. If doing both colours, split the mixture before colouring and add 1 drop of food colour per half. At this stage, preheat the oven to 220°C. Place the mixture for your crosses into a zip lock bag, cut a very small hole out of a corner and pipe onto the buns.
- Bake for 15-20 minutes.
- While the buns are baking, make the glaze by adding ingredients to a small pot, bring to the boil and simmer until the syrup thickens (110 +/- degrees if you are using a candy thermometer). Lightly brush this over the hot cross buns while still piping hot, to give them their sheen.