Easter Hot Cross Buns

Not being able to deliver our hot cross buns this year doesn’t mean you have to go without. Follow this easy to make hot cross bun recipe to really make the most of your lockdown time this Easter.

Are you up to the challenge?

Prep time 20 mins
Cooking time 1 hrs 15 mins
Serves 16

 

Ingredients
Dough:
6 teaspoons (25g) compressed yeast*
1 teaspoon flour (first measure)
1 teaspoon Chelsea White Sugar (first measure)
1 1/4 cup milk, scalded
4 cups flour (second measure)
1 teaspoon salt
1 teaspoon mixed spice
60g butter
1/4 cup Chelsea White Sugar, extra (second measure)
1 cup sultanas or sultanas/currants/peel
1 egg, beaten

Cross Paste:
1 cup flour
cold water

Glaze:
1 tablespoon Chelsea Caster Sugar
1 tablespoon water
1 teaspoon gelatine
* Note you can substitute 25g of compressed yeast with 1 1/2
teaspoons of Active Yeast

 

Method
Dough
Crumble yeast into a small bowl, add the teaspoon each of the first measure of flour and Chelsea White
Sugar. Mix in the milk which has been cooled to blood heat, cover and leave in a warm place for 10 mins.
Sift the second measure of four, salt and spice into a large bowl; rub in the butter and add the second
measure of Chelsea White Sugar and sultanas.
Add the beaten egg to the sponged yeast mixture and beat into the flour mixture until a soft dough is formed.
Knead until light and smooth and no longer sticky.
Place dough in a lightly oiled bowl, cover with plastic wrap and a clean cloth and allow to stand in a warm
place until double in bulk (about 40 minutes).
Turn onto a lightly oiled bowl, cover with plastic wrap and a clean cloth and allow to stand in a warm place until double in bulk (about 40 minutes).

Cross Paste
Mix sufficient cold water into the flour to make a soft paste and pipe a cross on each bun.
Then bake at 220°C conventional (200°C fan forced) for about 20 minutes.

Glaze
Heat the Chelsea Caster Sugar, water and gelatine in a saucepan and simmer 1 minute.
When the buns are cooked glaze them with the gelatine mixture while still hot.

 

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