It’s time to switch up the traditional recipe of hot cross buns.
With Easter on the way its only right to showcase the classical hot cross bun. However, they don’t have to be bland
How to make hot cross buns:
Preheat the oven to 180°C
Ingredients:
. 480g flour
. 2 x 10g instant yeast sachets
. 100g brown sugar
. 1/2 tablespoon cinnamon
. 1/2 tablespoon nutmeg
. A pinch of salt
. 1/2 tablespoon baking powder
. 1/2 teaspoon bicarbonate of soda
. 1 and 1/4 cups milk
. 3 tablespoons butter
. 2 free-range eggs
. 1 teaspoon vanilla extract
. 135g sultanas and raisins
1/4 cup for the flour paste:
. 125g flour
. 5 tablespoons of water
For the glaze:
. 65ml golden syrup
. 65ml boiling water
INSTRUCTIONS:
Combine the flour, yeast, brown sugar, cinnamon, nutmeg, salt, baking powder, bicarbonate of soda and dried fruit in a large mixing bowl.
Place the milk and butter in a saucepan, and heat gently until the butter has melted. Lightly whisk the eggs and vanilla together, and add to the dry ingredients, along with the mixture of milk and butter.
Gently mix the dough using your hands or a wooden spoon until the mixture comes together.
Turn the dough out on to a clean surface and knead for 10 minutes. Place in a lightly oiled bowl, cover with clingfilm and place in a warm spot for 90 minutes until the dough doubles in size. After the dough has risen, knock it down to its original size and then roll into 12 evenly shaped buns.
Place the buns on a greased baking tray and cover with clingfilm, leaving enough room for the buns to rise. Allow them to rise for another 30 minutes.
To make the flour paste, mix the flour and water to form a smooth paste, place it in a Ziploc sandwich bag and cut off one of the corners to make a piping bag.
Pipe a cross on to each bun and bake for 15 minutes, or until the buns are golden and cooked through. Glaze the buns while they are still hot. – Taste Magazine
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