If there’s one yummy treat that we associate with Easter (apart from chocolate, of course!), it’s hot cross buns. Nowadays, there are so many different gourmet varieties, however, I think it’s pretty hard to beat a classic bun. These hot cross buns are made with sultanas so you know they’ll be a hit with the kids. But unlike many hot cross bun recipes, this one doesn’t contain any mixed peel (which tends to make the little ones turn up their nose!). I like to make my hot cross buns in two separate baking tins with 6 buns in each. This allows plenty of room for spreading and also makes it really easy to remove them from the tin. Once the buns have been cooked and cooled, you can freeze them in individual portions. Enjoy!
For the buns:
1 tbs dry yeast
1 cup warm milk
4 cups plain flour
1 tsp nutmeg
1 tsp ground cinnamon
1/2 tsp salt
1/3 cup caster sugar
80g butter, slightly softened and chopped
1 egg, beaten lightly
1/3 cup warm water
For the piping:
1/2 cup plain flour
1 tsp olive oil
For the glaze:
2 tbs caster sugar
2 tbs water
1. Add the dry yeast to the cup of warm milk and whisk together.
2. Place the cup in a warm place for 15 minutes or until the mixture has become frothy.
3. In a large bowl, sift the flour, nutmeg, cinnamon and salt.
4. Add the caster sugar and mix to combine.
5. Add the butter and rub together.
6. Pour in the yeast mixture, the egg and the warm water.
7. Sprinkle over the sultanas.
8. Stir together until the mixture forms a round dough ball.
9. Grease a bowl with cooking spray and place the dough ball into the bowl.
10. Cover with a tea towel and leave in a warm spot to rise for 30 minutes or until doubled in size.
11. Preheat oven to 220 degrees celsius (200 degrees celsius if using a fan forced oven).
12. On a lightly floured board, place the dough and knead for 5 minutes.
13. Divide the dough into 12 equal sized portions.
14. Roll each portion into a ball.
15. Place 6 balls, 1cm apart in a greased 20cm square tin.
16. Place the remaining 6 balls in a separate greased 20cm square tin, 1cm apart (using 2 separate tins makes it easier to handle and allows the balls to spread).
17. Set aside for a further 15 minutes to prove.
18. Make the piping by sifting the flour into a bowl and adding enough water to make a paste.
19. Pipe the crosses onto the buns using a piping bag or a glad bag with the end snipped off.
20. Bake in the oven for 15 minutes or until the buns sound hollow when tapped.
21. To make the glaze, place the water and sugar into a microwave safe bowl and heat for 30 seconds. Mix until the sugar dissolves.
22. Brush the tops of the buns with the glaze.
23. Place the buns onto a wire rack to cool.
About the author: Hi there! My name is Lucy and I’m a food blogger (and a total and utter chocolate addict). I love to whip up incredibly naughty things in the kitchen…. chocolate and caramel are two of my best friends! Come and join me over on my blog Bake Play Smile or on Facebook for some more sugarific baking adventures!
Like hot cross buns? Check out our Nutella Hot Cross Buns Here