Hot Cross Buns
When I make these I soak my fruit – it makes the bun so moist and moorish – though very rich and heavier than the commercial variety. I don’t really have a favourite recipe for these so I recommend your favourite recipe and simply soak your fruit in some rum or brandy overnight and add it in to your recipe Here is my tweaked version of a Donna Hay recipe
- 8g sachet of active dry yeast
- 1/2 cup caster suagr
- 1 1/2 cups milk
- 4 1/2 cups plain flour – sifted a couple of times
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
- 50g unsalted butter, melted
- 1 egg
- 1 1/2 cups of your favourite fruits/peels macerated overnight with brandy 🙂
- 1/2 cup flour
- 1/3 cup water
- 1 Tbs water
- 2 tsp gelatin powder
- 1/2 cup sugar
- 1 Tbs water
- Lightly grease a square cake tin and line with baking paper
- Warm your milk a little and add to the yeast and 2 tsp sugar. Stir and leave to rest for 5 minutes. The mixture will bubble.
- In a stand mixer add flour, nutmeg, cinnamon, butter, egg, sugar and soaked fruit. Mix with a dough hook attachment and slowly pour in the yeast mixture. Let the machine knead the mixture for 5-6 minutes until a smooth dough has formed.
- Place the warm dough into a lightly oiled glass or ceramic bowl. Cover with a damp tea towel and place in a warm spot for 1 hour.
- Divide the dough into 8 – 12 sections depending how large you like your hot cross buns!
- Roll the dough into balls and place inside the prepared cake tin allowing them to touch each other.
- Cover with the damp teatowel and set aside for another 20-30 minutes to rise again
- Turn your oven on to 200C.
- Combine the extra flour and water in a bowl and mix so there are no lumps. Pop the mixture into a zip lock bag and snip off one corner with scissors.
- When the buns are ready to cook, pipe a cross onto the top of each bun.
- Bake for 30 minutes until golden.
- Place the water and gelatin powder into a small bowl to dissolve the gelatin.
- Place the sugar and touch of water into a saucepan and cook stirring to dissolve the sugar.
- Tip: Use a pastry brush and a touch of water to brush the sugar away from the sides of the saucepan and back into the melting sugar – this stops sugar crystals forming.
- The mixture will turn white and then turn clear at which point you can add the gelatin mixture and cook a further couple of minutes.
Tip: Make the glaze around 5 minutes before the buns come out of the oven