Hot Cross Buns

by playingwithflour

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I’m not above a little bribery. As previously mentioned we recently moved in order for me to start my new job. Very quickly it seems we’ve come around to needing to renew our lease and there’s a small amount of doubt as to how easy this will be to do. It’s not that we aren’t good neighbours but more so that our landlord may want to sell our unit. So, in hopes of persuading them that we should really be staying here I decided to make some appropriately timed hot cross buns.

I absolutely love any baking that involves having to use my hands – bread, pizza dough, pasta, even shortbread where you have to crumble butter into flour. It makes the whole experience so much more enjoyable (and yes, so much more messy). I’m still not that confident when it comes to using yeast but after buying a pizza stone and using it frequently I’ve learnt some tricks and can confidently make some basic doughs. The good thing about this recipe is it’s hard to get wrong.

The awesome thing about hot cross buns is the endless varieties that can be produced. I chose to go with a somewhat traditional sultana and mixed peel rendition but also added some dark chocolate to break it up. I used 85% cocoa chocolate which is bitter and not very sweet as the fruit already has some sweetness but if you’d prefer you can use chocolate with less cocoa.

My tip for this recipe is to make your paste for the crosses quite thick. As you can see from my pictures my crosses spread considerably and don’t have quite the classic look. When you pipe, do one row at a time and stop the flow of paste with your finger before moving on to the next row. There is a lot of waiting involved in this recipe but it is simple and easy to make and the buns are perfect gifts for anyone you feel like putting in a good mood ;)

Happy Easter x

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Hot Cross Buns

14g dried yeast
¼ cup caster sugar
1.5 cups milk
4 cups plain flour
½ tsp nutmeg
½ tsp cinnamon
1 tsp mixed spice
60g unsalted butter, at room temperature
½ cup sultanas
1/3 cup mixed peel
40g dark chocolate
1 egg

Warm milk in saucepan over low heat, do not let boil. Combine with yeast and sugar and cover with cling wrap. Allow to sit for 10 minutes or until frothy.

In a large bowl sift in the flour and spices then rub the butter in with your fingertips. Add the yeast mixture, egg, fruit and chocolate and mix well until you have a soft dough. Cover and let sit for 1 hour until doubled in size.

Preheat your oven to 200° and grease a 23cm square baking tin. Knead the dough on a floured surface until smooth (4-5 minutes) then divide into 16 even pieces. Roll each piece into a ball then place in tin. Once all pieces are arranged allow to sit for 10 minutes.

Paste

½ cup plain flour
2 tsp caster sugar
Approx 1/3 cup water

Make your paste by mixing just enough water into the flour and sugar. Ensure the mixture is smooth before piping onto buns. Bake in oven for 20 minutes or until golden. Allow to cool on a wire rack.

Glaze

1 tbsp caster sugar
1 tsp gelatin
1 tbsp water

Combine the above ingredients in a small saucepan and heat slowly without boiling until completely dissolved. Brush onto still warm buns. Allow to set and cool before eating.

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