Traditionally eaten on Good Friday, a hot cross bun is a sweet bun made with raisins or currants, marked with a cross on top. Follow this step-by-step recipe to make the best hot cross bun at home and celebrate Easter.
For the dough
- 500 g strong white flour
- 50 g butter
- 3 tbs castor sugar
- 1 tsp salt
- 1 tsp cinnamon
- ¼ tsp allspice
- ¼ tsp nutmeg
- 1½ tsp yeast
- 1 large egg
- 275 ml milk
- 125 g seedless raisins
For the crosses
- 125 g strong white flour
- 9 tbs water (135 ml)
For the glaze
- 4 tbs milk (60 ml)
- 2 tbs castor sugar
- Place the flour in a large mixing bowl along with butter.
- Using your fingertips, massage the butter into the flour until it is thoroughly mixed in and the flour resembles fine bread crumbs.
- Add castor sugar, salt, spices and yeast and mix them in.
- Whisk the egg, add it to the bowl and mix it in thoroughly.
- Make a well in the centre of the flour and pour in the milk.
- Using a wooden paddle, mix the milk into the flour until the dough comes together and comes away cleanly from the sides of the bowl.
- Turn the dough out onto your work surface and start to knead the dough firmly but gently. (Please view the video)
- DO NOT use extra flour on the work surface. If the dough is slightly sticky, work through the stickiness. The stickiness will subside and the dough will pick up anything it has left on the work surface and your hands. A dough scraper is also useful in this regard.
- Knead the dough for 5 minutes until it is smooth and elastic. Place the dough back into the mixing bowl, cover the bowl with a damp towel and allow it to rise for 60 minutes.
- Turn the dough back out onto the work surface and start to knead again. This time adding some raisins every time you stretch the dough out.
- Once the raisins are incorporated, roll the dough into a sausage and cut it into four equal parts. Roll each quarter into a sausage and cut into thirds.
- Take one of the pieces of the dough. Arch your fingers over the dough, with your fingertips touching the work surface. Moving your hand in a circular motion will form the dough into smooth balls. Repeat this until all 12 buns are formed.
- Grease a baking sheet. Transfer the buns to the baking sheet. Loosely cover the buns with greased cling film, and allow the buns to rise for a further 30 minutes, or until they have doubled in size.
- Pre-heat your oven to 200 degree Celcius or 400 degree Fahrenheit.
- In a smaller mixing bowl, combine 125 g flour with 135 ml water. Mix this thoroughly to form a sticky, wet dough.
- Transfer this to a piping bag.
- Uncover the buns, and pipe the crosses onto the buns.
- Put the buns into the oven and bake for 15 minutes until they are golden brown.
- While the buns are baking, mix the 2 tbs of castor sugar with the 60 ml of milk. Heat this in a pan over medium heat until the solution comes to boil and turns to a thin syrup. Remove from heat.
- Remove the buns from the oven and immediately paint the tops of the buns with the syrup. After 5 minutes, transfer the buns to a wire rack to cool.
- Store the buns in an air-tight container – if they last that long!
You may like to make your Easter special with this special Banana Yogurt Custard recipe.
Image & Video Source: Whats4Chow
Published: April 3, 2015 7:18 pm