The shops are full of images of chicks and bunnies, too, because it’s all about new life.
One of my favourite things about Easter has to be Hot Cross Buns. These days they can be found in the Australian supermarkets from as early as January! Hot Cross buns are a delightful sweet breadroll traditionally filled with spices and dried fruit. You can find other varieties too – choc chip, mocha, white choc and cranberry. There’s a Hot Cross Bun flavour for everyone!
If son got his own way sultanas would be in everything he ate. They are a natural lolly for him – the natural sugars are concentrated in the drying process from grape to sultana. As a result he loves Hot Cross Buns, too. He helped me make some this morning, so here’s the recipe just in time for you to make for Easter.
Hot Cross Buns Recipe
- 4 cups Plain Flour
- 14 grams sachets Dried Yeast
- 1/4 cup Caster Sugar
- 2 tsp Mixed Spice
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Nutmeg
- pinch of salt
- 1 1/2 cups Sultanas
- 300ml Milk
- 40 grams of Butter
- 2 eggs, lightly whisked5 steps to make this recipe
- Combine the flour, yeast, sugar, spices, salt and sultanas in a large mixing bowl. Heat the butter and milk in a small saucepan until the butter melts. Remove from the heat and add to the dry ingredients along with the eggs. Mix to form a soft dough.
- Turn the dough out onto a floured surface and knead for 10 minutes or until smooth and elastic. Place back into a lightly oiled bowl, and cover with cling wrap. Place in a warm position in the kitchen for approx 1 hour to prove, or until the dough has doubled in size.
- Line a baking tray with greaseproof paper
- Punch down the dough in the centre. Turn it out onto a lightly floured surface and knead for another 3 minutes. Divide the dough into equal balls ( I made 20 hot cross buns with this recipe) and roll out. Place each ball on the baking tray approx 1cm apart. Once all the dough has been rolled into balls, cover with cling wrap and place in the warm position once again to prove ( approx 30 minutes).
- Preheat the oven to 190 degrees C / 375 degrees F.
Flour Paste for the Cross Recipe
- 1/2 cup Plain flour
- 4 Tbsp Cold Water2 steps for making the flour paste
- Combine flour and water in a small bowl and beat until smooth. Spoon into a zip lock bag, close, and snip the corner off the bag. Pipe the flour paster to form crosses over the proved buns.
- Bake the buns in the oven for 20 minutes, or until buns are cooked through and sound hollow when tapped on the base.
- 1/4 cup Water
- 2 Tbsp Caster Sugar2 steps for making the glaze
- To make the glaze, heat the sugar and water in a saucepan until the sugar dissolves. Boil for 3 minutes then remove from the heat.
- Remove the hot cross buns from the oven and turn onto a wire rack. Brush the tops of the buns with the glaze.
- Serve with lashings of butter