In Recipes on Saturday 20th Apr, 2019

Homemade hot cross buns

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There's nothing that says Easter more than hot cross buns! Source: Getty.

Easter is officially upon us which means lots of sweets and even more baked goods. However, there is one staple snack that must be on the table at every Easter Sunday lunch – of course we’re talking about hot cross buns. If you’re looking to impress your family and friends this holiday season, why not try and make your own from scratch? Homemade treats are just so much better than pre-packaged versions and when you try these we reckon you won’t be tempted to buy from the store ever again. Once you’ve conquered these basic treats, mix up the recipe and give some different and more exciting flavours a go!

Ingredients

  • 2 teaspoons dried yeast
  • 2 tablespoons caster sugar
  • 3/4 cup (185ml) warm milk
  • 2 1/2 cups (375g) plain flour
  • 1 teaspoon mixed spice
  • 40g butter
  • 2/3 cup (110g) sultanas
  • 1 teaspoon finely grated orange rind
  • 1 egg, lightly whisked
  • 1/3 cup (50g) plain flour, extra
  • 1 1/2 tablespoons caster sugar, extra
  • 2 tablespoons boiling water
  • 1 teaspoon gelatine powder
  • butter, extra, to serve

Method

  1. Add yeast, sugar and milk to a small bowl. Stir to combine. Stand in warm place for 10 mins or until frothy.
  2. Combine flour and mixed spice in separate bowl. Rub in butter with fingers. Stir in sultanas and orange rind. Make well in centre of dry ingredients. Stir in yeast mixture and egg. Cover. Set aside in warm place for 40 mins or until dough doubles in size. Grease an 18cm x 28cm slice pan.
  3. Turn out dough on a floured surface. Knead for 5 mins. Cut into 12 equal portions. Roll each into a ball. Place in prepared pan. Cover. Set aside in a warm place for 10 mins.
  4. Preheat oven to 220C. Add extra flour and 2 teaspoons of extra sugar to a small bowl. Stir to combine. Stir in 2 tablespoons cold water to form a thick, smooth paste. Place paste in sealable plastic bag and chop off 1 corner. Pipe over buns to make crosses. Bake for 20 mins or until buns sound hollow when tapped on top. Turn onto wire rack to cool completely.
  5. Stir boiling water, gelatine and remaining 1 tbs extra sugar in heatproof jug until gelatine dissolves. Brush over hot buns. Serve warm with extra butter.

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