Hot Cross Buns Recipe
Soft, spiced, and studded with sweet fruit, these golden Hot Cross Buns are fresh from the oven and brushed with a glossy glaze. Perfect warm with a slather of butter for a true old-school Easter treat.
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Ingredients
3 1/4 cups Flour
1 tsp Cinnamon
1 tsp Ground Nutmeg
Pinch of Salt
1 tsp Dried Yeast
2 tbsp Sugar
4 tbsp Margarine Melted
1 cup Milk warm
1 Egg whisked
1 cup Fruit Cake Mix
Instructions
- Brush a baking tray with margarine.
- Sift together 3 1/4 cups flour, 1 tsp cinnamon, 1 tsp ground nutmeg, a pinch of salt, 1 tsp dried yeast, and 2 tbsp sugar.
- Stir in 1 cup fruit cake mix.
- Make a well in the centre, then add 1 whisked egg, 4 tbsp melted margarine, and 1 cup warm milk. Mix with a spoon until combined.
- Use your hands to bring the dough together, then turn out onto a floured surface and knead until smooth and elastic.
- Place the dough in a large greased bowl, cover with plastic wrap, and set in a warm, draught-free place to proof for 2 hours or until doubled in size.
- Preheat your oven to 200°C.
- Punch the dough down to its normal size and knead for 2–3 minutes.
- Divide the dough into 6 or 8 portions and shape each into a ball.
- Place the balls on the prepared baking tray, cover, and let rise for 30–40 minutes.
- Mix 1/4 cup plain flour with 2 tbsp water to a smooth paste, then transfer to a piping bag fitted with a 2 mm nozzle. Pipe lines across the buns in one direction, then the other, to form a cross.
- Bake for 20 minutes or until golden brown.
- While baking, place 1/3 cup water and 1/3 cup sugar in a saucepan over medium heat. Cook, stirring, for 2–3 minutes or until sugar has melted and the syrup thickens slightly.
- Once the buns are baked, brush the glaze over them while still warm.
Hints & Tips
- Warm your milk gently – Ensure the milk is warm, not hot, to activate the yeast without killing it.
- Proof in a warm spot – If your kitchen is cold, place the dough in an oven with just the light on or near a sunny window for better rising.
- Knead well – Kneading for the full time helps develop gluten, giving the buns a light, fluffy texture.
- Be gentle after proofing – Handle the risen dough carefully to avoid knocking out too much air before baking.
- Glaze while hot – Brushing the glaze on hot buns gives them a beautiful shine and helps lock in moisture.
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