Hot Cross Buns
You know Easter is here when ever bakery and home is whipping up a batch of freshly baked hot cross buns, they’re best eaten straight from the oven with a fresh cup of tea, and wrap any that haven’t been eaten in this beautiful recipe tea towel from Mozi! Happy baking, xx
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Hot Cross Buns Recipe
Adapted from Donna Hay’s Modern Classics 2
For the buns:
1 tablespoon dry yeast
1/2 cup caster sugar
1.5 cups milk, lukewarm
4.5 cups plain flour, sifted
2 teaspoons allspice
2 teaspoons ground cinnamon
50g butter, melted
1/2 cups raisins
1/3 cup candied orange peel (optional)
For the crosses:
1/2 cup plain flour
1/3 cup water
For the glaze:
1/2 cup sugar
1/4 cup water
- Place the yeast, 2 teaspoons of the sugar and milk in a large mixing bowl. Set aside for 5 minutes, until the mixture starts to foam. This means the yeast is active.
- Add flour, allspice, cinnamon, butter, egg, raisins, orange peel and remaining sugar to the yeast mixture. Use a spoon to mix until a sticky dough forms.
- Knead the dough on a lightly floured surface for about 8 minutes, or until it feels elastic.
- Place in a large oiled bowl, cover with a tea towel and allow to stand in a warm place about 1 hour, or until the dough has doubled in size. Divide the dough into 12 pieces and roll into balls.
- Line a 9X9-inch cake tin with non-stick baking paper. Place the dough balls in the tin and cover with a clean tea towel. Allow to stand for 30 minutes in a warm place, or until they rise.
- In the mean time, preheat the oven to 200°C (400°F). Combine the extra flour and water for the crosses. Place in a piping bag or a plastic bag with the corner snipped off and pipe crosses on the buns when they are ready to be baked. Bake for 35 minutes or until browned and springy to the touch.
- To make the glaze, combine sugar and water in a small saucepan. Stir over low heat until sugar is dissolved. Brush the hot cross buns with the warm glaze while the buns are hot. Serve warm, with butter.
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