I never heard of hot cross buns before I lived in Australia.
When I saw them literally everywhere for sale in massive quantities, I gave them a try and what a yummy surprise!
I created a homemade version and this is the recipe.
Bring home to your boat on Easter. It is worth the effort!
HOT CROSS BUNS
What do you need?
• 1 small bag active dried yeast (7 grams) or 1 level tbsp.
• ½ kg all purpose (plain) flour + extra for dusting
• 80 grams of crystal sugar
• 1 tbsp. dark brown sugar
• 1 tsp. salt
• 1 ½ tsp. cinnamon
• A pinch of ground all spice
• A pinch of grated nutmeg
• 300 ml milk
• 70 grams of unsalted butter
• 1 egg
• 125 grams of sultanas (take 150 grams if you like lots of them)
For the crosses:
• 3 tbsp. self-raising flour
• 3 tbsp. water
For the glaze:
• 1/3 cup of sugar
• 150 ml water
Total proving (raising) time: 2-2 ½ hours
Soak the sultanas in a cup of hot water until they are soft. This may take up to 1 hour.
Combine flour, white and brown sugar, yeast and spices. Blend well.
Warm the milk.
Melt the butter in the milk.
Add the salt. Stir.
Whisk the egg and put aside.
Add the milk-butter blend to the flour. Knead.
Add the egg. Knead until you get a smooth dough.
Add some extra flour if the dough still sticks to the fingers.
Dust a big bowl, place the dough in the middle. Cover with a tea towel.
Let prove (raise) in a warm spot for 1-1 ½ hour or until the dough has doubled in size.
Drain the sultanas and dap them dry on a paper kitchen cloth.
Knead the sultanas into the dough until nicely spread.
Line an oven tray with baking paper.
Cut the dough in 16 equal parts.
Roll the parts into buns by hand.
Place the buns with 1 cm in between on the baking paper.
Let it prove (raise) for 1 hour in a warm place.
After one hour the buns should be touching each other. If not, give it an extra 30 minutes.
Preheat the oven on 200⁰C.
Mix the ingredients to make the crosses.
Put the paste in a freezer bag and cut off a tiny corner.
Use as a piping bag and make crosses on top of the buns.
Place the buns in the oven for 15-17 minutes or until nicely browned.
Cool the buns on a rack.
Make the glaze by boiling the water and mixing it with the sugar.
Brush the glaze generously on top of the hot buns.
The crunchy top will become soft again.
Serve with butter.
© Magali Schockaert and Gourmetonboard.com, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content