Welcome, Foodkly friends! Today, we’re baking a batch of warm and spiced hot cross buns, perfect for sharing with loved ones. These sweet buns are a traditional Easter treat, but they’re delicious any time of year.
Ingredients:
- 3 teaspoons active dry yeast (or 1 tablespoon instant yeast)
- 1/2 cup warm milk (105°F to 115°F)
- 1/2 cup caster sugar (or granulated sugar)
- 1 1/2 cups warm milk (105°F to 115°F)
- 4 1/4 cups bread flour, plus extra for dusting
- 2 teaspoons ground cinnamon
- 2 teaspoons mixed spice
- 1/2 teaspoon salt
- 1 1/2 cups sultanas (golden raisins)
- Zest of 1 orange
- 50 grams unsalted butter, melted and cooled
- 1 large egg, beaten
Instructions:
- Activate the yeast: In a small bowl, combine the warm milk (1/2 cup) with the yeast and 1 teaspoon of the sugar. Let sit for 5 minutes, until frothy and active.
- Combine dry ingredients: In a large mixing bowl, whisk together the bread flour, cinnamon, mixed spice, and salt.
- Wet ingredients: In a separate bowl, whisk together the remaining warm milk (1 cup), remaining sugar (1/4 cup), melted butter, orange zest, and beaten egg.
- Make the dough: Pour the wet ingredients into the dry ingredients, along with the activated yeast mixture. Use a dough whisk or wooden spoon to mix until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
- First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size.
- Add fruit and shape: Once risen, punch down the dough and knead in the sultanas. Divide the dough into 12 equal pieces. Shape each piece into a ball by cupping your hands around the dough and rolling it on a lightly floured surface.
- Second rise: Place the buns on a greased baking sheet, leaving space between them for rising. Cover loosely with plastic wrap and let rise for another 45 minutes, or until nearly doubled in size.
- Make the cross: Preheat your oven to 390°F (190°C). To make the traditional cross, pipe a thick paste made from equal parts flour and water onto the top of each bun in a cross shape. Alternatively, use strips of dough cut from the scraps.
- Bake: Bake the buns for 20-25 minutes, or until golden brown. Brush the tops with a little milk or simple syrup while hot for a nice glaze.
- Cool and enjoy: Let the buns cool slightly on a wire rack before serving. Enjoy them warm, toasted with butter, or at room temperature.
Tips:
- For a richer flavor, soak the sultanas in hot water for 10 minutes before adding them to the dough. Drain well and pat dry.
- If you don’t have mixed spice, you can substitute with a combination of ground nutmeg, cloves, and ginger.
- You can also use other dried fruits like chopped dried cranberries or chopped apricots in place of the sultanas.
These hot cross buns are sure to be a hit with your family and friends. Happy baking!