I haven’t made hot cross buns since I was a child. I remember my mum’s recipe always tasting so much better than any of the shop bought buns and every year I think, I should make them again! So often Easter comes and goes and the buns don’t get made but this year I was determined.
One of my sons is not a fan of the fruity bits in hot cross buns so I did half a batch of fruit with choc chips and half just choc chip buns. And just as I remembered this is a delicious recipe! Quite easy to make and definitely worth the wait. I have to apologise for the pictures on this post.. although I always only use my iphone so don’t expect amazing results, these ones were particularly rushed to get made and shot before hungry boys got home from school and gobbled them all up!
So here is the recipe: Are there rules as to how long we can continue to make Hot Cross Buns? When is too late in your book? I say make Easter stretch a little longer and enjoy these delicious buns!!
Hot Cross Buns:
1/2 cup milk, scalded
1/2 cup cold water
1 1/2 sachets of dry yeast
4 cups plain flour
1 1/2 tsp mixed spice
1 tspn salt
1/2 cup castor sugar
1/2 cup currants
1/2 cup chocolate chips
1 tablespoon of finely chopped mixed peel
2 level tablespoons of SR Flour
2 tablepsoons cold water
1/4 tspn of olive oil
Put scalded milk into a measuring cup then add the cold water to make 1 cup. Cool to luke warm and then sprinkle in the yeast and stir well. Meanwhile sift the flour, spice and salt into a large mixing bowl. Add diced butter and rub in with finger tips. Add the sugar, currants, chocolate and peel.
Make a well in the flour and add the yeast mixture and the unbeaten add. Mix into a soft dough and knead the dough well, using extra flour. Place the dough rounded side down into a clean well greased bowl. Cover and let stand in a warm place until the dough has doubled in size ( 45-90 mins).
Punch down and knead well. Divide into 15 portions and knead each one. Place the buns rounded side up into a well greased lamington tray. Cover and let rise 25-30 mins.
Mix the cross mixture by mixing the ingredients together with a fork. Add a few drops of water if necessary. Pipe crosses onto buns and bake in preheated oven at 200 for about 25 mins.
Glaze: Into a small saucepan put 2 level tablespoons of sugar and water and simmer for a few minutes. Brush the glaze over the buns immediately after removing from the oven.