The hot cross buns I made recently have garnered some attention. I’ve been asked a few times for the recipe now and after talking to Sara, who passed it on to me, I pass it on to you. With her name in the title. I have no idea if she has nephews and nieces. But I do know the recipe works well!
Aunt Sara’s Hot Cross Buns.
culture
2 tablespoons dried yeast
¼ cup (55g) caster (superfine) sugar
1½ cups (375ml) warm milk
buns
4¼ cups (635g) plain (all-purpose) flour
2 teaspoons mixed spice
2 teaspoons ground cinnamon
50g butter, melted
1 egg
¼ cup (55g) caster (superfine) sugar, extra
1½ cups (240g) sultanas
⅓ cup (55g) candied mixed peel, optional
crosses
½ cup (75g) plain (all-purpose) flour
⅓ cup (80ml) water
glaze
1 teaspoons sugar
1/2 teaspoon powdered gelatine
30ml water
Combine the yeast, sugar and milk in a bowl. Set aside for 5-10 minutes or until bubbles form on the surface.
Combine the flour, mixed spice, cinnamon, butter, egg, extra sugar, sultanas, mixed peel and yeast mixture in a large bowl. Mix until a sticky dough forms. Knead on a lightly floured surface for 5–10 minutes or until it feels smooth and elastic when pressed. Place in an oiled bowl, cover with a tea towel and stand in a warm place for 30–40 minutes or until doubled in size.
Lightly knead the dough again, divide into 12 pieces and roll into balls. Place in a 23cm-square cake tin lined with non-stick baking paper. Cover with a clean tea towel and set aside in a warm place for 25–30 minutes or until doubled in size.
Preheat oven to 200ºC (390ºF). To make the crosses, combine the flour and water to make a smooth paste. Place in a piping bag and pipe crosses onto the buns. Bake for 30–35 minutes or until well browned and springy to touch.
To make the glaze, combine the sugar, gelatine and water in a saucepan over medium heat and stir for 2 minutes or until dissolved. Brush warm buns with the glaze and serve with butter. Makes 12.
