I just LOVE Hot Cross Buns!! But it's funny how conditioned we become to only eating certain things at certain times - I never make them at any other time of year. They are, in my kind, firmly an 'Easter Only' treat.
This is from Donna Hay's Modern Classics 2, which you will recognize as a firm favourite of mine! Yes, these are a little bit of work, but trust me, it is worth it!
Ingredients
Buns
2 Tablespoons dried yeast
¼ cup (55g) caster (superfine) sugar
1½ cups (375ml) warm milk
4¼ cups (635g) plain (all-purpose) flour
2 teaspoons mixed spice
2 teaspoons ground cinnamon
50g butter, melted
1 egg
¼ cup (55g) caster (superfine) sugar, extra
1½ cups (240g) sultanas
⅓ cup (55g) candied mixed peel, optional
Crosses
½ cup (75g) plain (all-purpose) flour
⅓ cup (80ml) water
Glaze
2 teaspoons sugar
1 teaspoon powdered gelatine
¼ cup (60ml) water
Combine the yeast, sugar and milk in a bowl. Set aside for 5-10 minutes or until bubbles form on the surface. Don't be tempted to speed this up! Any yeast that you have left over should be stored in the freezer.
Combine the flour, mixed spice, cinnamon, butter, egg, extra sugar, sultanas, mixed peel and yeast mixture in a large bowl. Mix with a butter knife until a sticky dough forms. . . . . or just use your hands like I do!
Knead on a lightly floured surface for 5–10 minutes or
until it feels smooth and elastic when pressed.
Place in an oiled bowl (I use vegetable oil, any would do, though I wouldn't recommend olive oil), cover with a tea towel and stand in a warm place for 30–40 minutes or until doubled in size.
Lightly knead the dough again, divide into 12 pieces and roll into balls. Place in a 23cm-square cake tin lined with non-stick baking paper. Cover with a clean tea towel and set aside in a warm place for 25–30 minutes or until doubled in size.
Preheat oven to 200ºC (390ºF).
To make the crosses, combine the flour and water to make a smooth paste. Place in a piping bag, or if you're like me & can't find one, drape some cling film in a tall glass, and snip the corner!
Pipe crosses onto the buns. Bake for 30–35 minutes or until well browned and springy to touch.
To make the glaze, combine the sugar, gelatine and water in a saucepan over medium heat and stir for 2 minutes or until dissolved. I didn't have any gelatine, and it didn't make much of a difference. Just be sure that both the glaze & the buns are still warm when you lacquer them (using a pastry brush) Makes 12.
Serve warm, with butter! Enjoy!!
