Teresa's Recipes
Classic Hot Cross Buns
Delight in the warm, spiced aroma of these traditional Hot Cross Buns, a beloved Easter treat that dates back to the 12th century. These soft, fluffy buns are studded with dried fruit, enhanced with a hint of mixed spice, and finished with a sweet glaze that gives them an irresistible shine. The iconic cross on top symbolizes the crucifixion, making these buns not just delicious but also steeped in rich history. Perfect for sharing with family and friends, these buns are best enjoyed fresh from the oven, slathered with butter.
Ingredients
- 300ml Milk
- 50g Unsalted butter
- 500g All-purpose flour
- 75g Caster sugar
- 7g (2 teaspoons) Dried yeast
- 1 teaspoon Salt
- 1 teaspoon Mixed spice
- 1, beaten Egg
- 100g Sultanas
- 100g Currants
- 50g Mixed peel
- 50g Plain flour (for crosses)
- enough to make a paste Water (for crosses)
- 50g Sugar (for glaze)
- 50ml Water (for glaze)
Dietary Notes
- Servings: 12
- Dish Type: Bakery, Breakfast
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Calories: 220
- Fat: 4g
- Carbs: 41g
- Protein: 5g
- Sodium: 150mg
- Sugar: 9g
Instructions
- In a small saucepan, gently heat the milk and unsalted butter until the butter is melted and the mixture is lukewarm. Remove from heat.
- In a large mixing bowl, combine the all-purpose flour, caster sugar, mixed spice, salt, and dried yeast. Stir well to mix the dry ingredients.
- Make a well in the center of the dry ingredients and add the lukewarm milk mixture and the beaten egg. Mix until a sticky dough forms.
- Add the sultanas, currants, and mixed peel to the dough. Knead on a floured surface until the dough is smooth and elastic, about 8-10 minutes.
- Place the kneaded dough in a greased bowl, cover it with a clean tea towel, and leave it to rise in a warm place for about 1 hour or until doubled in size.
- Once risen, punch down the dough and divide it into 12 equal portions. Shape each portion into a bun and place them on a lined baking tray, ensuring there’s space between each bun for rising. Cover with a tea towel and let them rise for another 30 minutes.
- Preheat your oven to 200°C (180°C fan-forced).
- To prepare the crosses, mix the plain flour with enough water to form a smooth, thick paste. Transfer this paste to a piping bag and pipe a cross over each bun.
- Bake in the preheated oven for 20 minutes or until the buns are golden brown and sound hollow when tapped on the bottom.
- While the buns are baking, prepare the glaze by dissolving the sugar in the 50ml of water over low heat until the sugar has completely dissolved.
- As soon as the buns come out of the oven, brush them generously with the glaze to give them a beautiful shine.
Tips
- For an extra kick, add a pinch of ground ginger or nutmeg to the dough.
- You can substitute half the sultanas and currants with chocolate chips for a delightful variation.
- Serve warm with butter or enjoy them toasted for breakfast.