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Sweet buns are universally baked to mark Easter, the cross on the top having diverse ancient origins, all of them symbolic. Certainly there’s nothing like the aroma of hot cross buns wafting through the house to get your tastebuds into gear on Good Friday.
Place the flour and salt into a bowl. Dissolve the yeast in the tepid water and pour into the bowl. Use your hand to mix the flour and water together until dough is formed. Once the flour and water has come together place the dough onto a lightly floured work surface and knead by hand for 10-15 minutes. If the mixture appears dry then add a little water. If you are using a domestic mixer, mix for 5-10 minutes. The dough is ready once it has become silky and elastic.
Add the fruit and spice mix and knead until it is fully combined with the dough.
Place the dough into a lightly oiled bowl and cover with a tea towel and leave for 60-70 minutes or until the dough has grown significantly.
Divide the dough into 115g pieces and mould into small balls using the palm of your hand in a rolling motion on the work surface. Use flour to dust your hands to stop the dough from sticking. Place the buns ½cm apart in a greased cake tin or tray and cover with a tea towel for another 30 minutes.
Gently push your finger onto the dough; if it springs back they are ready to bake.
Mix the cross mix ingredients together in a small bowl. Place the cross mix in a piping bag and cross the buns. You will need a steady hand for this!
Place the buns in a preheated 180c oven and bake for 20-25 minutes until golden brown. Remove the buns from the oven and brush generously with the sugar glaze immediately.
Allow to cool and enjoy!
Makes 12 buns.
This recipe was brought to you by La Madre Bakery
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