HOME-made hotcross buns are simply the best – and never any left when you make them.
HOME-made hotcross buns are simply the best – and never any left when you make them.
EASTER is fast coming upon us and if you are like us, hotcross buns are a household staple around this time of the year.
The best ones though, are the home-made ones – nothing taken away from ready made one from bakeries of course, but the ones you make from scratch are just melt-in-your-mouth beautiful when fresh out of the oven. And, they are surprisingly easy to make.
You can do the kneading in three ways – by electric mixer, using the dough cycle as I do in a breadmaker, or by hand.
This is a traditional recipe, with options in that you can leave out the currants if you wish or substitute sultanas. You can also add a tablespoon more or less of cocoa if you like chocolate buns.
Either way – there won’t be any left the day you make them.
Ingredients
650g high grade flour
70g brown sugar, packed
- packet dry yeast
375ml milk
- egg, lightly beaten
100g butter, softened
- tsp salt
- tbsp cinnamon
- tbsp mixed spice
- tsp nutmeg
pinch cloves
- tsp ground ginger
125g currants
Cross paste
⅓ cup self-raising flour
¼ cup water
Sugar syrup
- tbs caster sugar
- tbs water
Method
Combine the flour, sugar, whisk well and then add instant yeast before adding the milk, egg and butter, then the salt and spices. Combine using your mixer on low (or knead by hand) for 10 to 15 minutes until smooth and elastic.
Put into an oiled bowl. Cover with an oiled plastic cling and leave until doubled in size, approximately 1.5 hours.
On a clean and floured bench, punch down and knead in the currants – it won’t take long to do.
Divide the mix into 12 (approximately 120g in weight) and shape into even round buns. Place on a lined or greased baking tray and leave in a warm place until doubled in size (around 30 minutes).
Make the cross paste by mixing together the self-raising flour and water and putting into a piping bag.
Make the sugar syrup by bringing the sugar and water to a boil and ensuring the sugar has dissolved, either in a microwave or in a saucepan.
Preheat the oven to 190°C.
Using a sharp knife, score the buns with crosses. Pipe the paste mix onto the buns and bake for 25-30 minutes.
Allow to cool for five minutes, then brush the tops with the sugar syrup.
