Easter Recipe: Easy Hot Cross Buns

Ingredients

Buns:

• 1 tablespoon dry yeast (Note 1)
• 110g / ½ cup caster sugar (superfine sugar)
• 1½ cups / 375ml milk, whole or low fat, lukewarm (Note 2)
• 637.5g/ 4¼ cups bread flour (Note 3) + 1/4 cup extra
• 2 tsp cinnamon powder
• 2 tsp All Spice
• 1/2 tsp salt
• 1 1/2 cups / 210g sultanas (Note 4)
• 1 – 2 oranges, zest only (Note 4)
• 50g / 3.5 tbsp  unsalted butter, melted and cooled
• 1 egg, at room temperature

Crosses:

• 1/2 cup flour (any white flour)
• 5 tbsp water

Glaze:

• 1 tbsp apricot jam
• 2 tsp water

Instructions:

1. Place the yeast and 2 teaspoons of the sugar in a large bowl, then pour in milk. Leave for 5 minutes until it froths.
2. Add remaining Buns ingredients, starting with 4 1/4 cups flour, including remaining sugar.
3. Use a stand mixer fitted with a dough hook to mix until a smooth elastic dough forms and add extra flour (if required) OR dust a work surface with flour and knead by hand for 10 minutes or until smooth.

Rise #1:

• Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours.

Forming Balls:

1. Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper with overhang.
2. Remove tea towel and punch dough to deflate.
3. Dust work surface with flour, place dough on work surface, knead lightly (to deflating air) and shape into a log. Cut into 12 equal pieces.
4. Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how I get a nice smooth surface.
5. Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

Rise #2:

• Spray a piece of cling wrap lightly with oil (any), then place over the tray.
• Return tray to warm place and leaver 30 – 45 minutes, until the dough has risen by about 75% (less than double in size).
• Partway through Rise #2, preheat oven to 180C/350F (all oven types).

Crosses:

1. Mix flour and water until a runny paste forms.
2. Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
3. Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.

Baking/Glaze:

1. Bake for 20 minutes (fan/convection) or 23 minutes (standard), or until the surface is a deep golden brown. The surface colour is the best test for this recipe.
2. Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
3. Remove buns from oven. Brush with jam mixture while warm.
4. Use overhang to lift buns onto a cooling rack. Allow to cool to warm before serving.

Digital Content Coordinator: Zoe Kanlis

Featured Image: Recipe Tin Eats