Hot Cross Buns Recipe
Sweet Buns with raisins and flavoured with spices traditionally eaten during Lent.
Ingredients
- 3½ cups All purpose flour sifted
- 2 whole Eggs
- ½ cup Milk, luke warm
- ¼ cup Sugar powdered
- 4 tbsp Butter
- ¼ tsp Nutmeg powder
- 1 tsp Spice powder (cloves, cinnamom, cardamom)
- 1 cup Raisins, currants, peels or any dry fruits.
- ½ tsp Vanilla essence
- ½ tsp Salt
For the Yeast Mixture
- 2 tsp Active Dry Yeast
- 1 tsp Sugar
- 50 ml Water
For the Cross
- 50 grams flour
- 1 tsp Sugar powdered
- Water as needed
Instructions
- Activate yeast in warm water and add sugar.
Recipe for Hot Cross Buns
- In a mixing bowl combine the flour, salt, butter, spice powder, nutmeg powder, vanilla essence and eggs with the back of a wooden spoon.
- Transfer this dough on to a flat surface and knead it to make a soft dough. Add in the dried fruits and mix well.
- Oil the mixing bowl and place the dough in it and cover with a damp cloth. Leave it to prove till it doubles in volume.
- Now turn the dough on to a floured surface and punch it down. Divide this dough into 15 equal portions.
- Shape the rolls to form buns and place them on a greased baking tray. Leave it to prove once again.
- Now mix 50 grams of flour with water to form a smooth paste. Put this into a piping bag.
- Bake the buns in an oven at 200 deg C for 15 - 17 minutes. Butter the buns after you remove them from the oven.
- Let the buns cool on a wire rack and later wrap in a damp cloth to let the buns will retain its softness.
Notes
- This recipe will yield you 12 medium-sized buns.
- I baked 8 buns at a time and it took me exactly 15 minutes at 200 deg C.