Hot Cross Buns
This recipe guides you through creating deliciously warm and spiced Hot Cross Buns, perfect for a cozy afternoon treat. Enjoy the process of preparing the dough infused with aromatic spices and dotted with plump sultanas. The final result is a batch of beautifully baked buns that are sure to fill your home with a delightful aroma.
— Constant Cookbook
Ingredients
- 14g dried yeast or 30g fresh yeast
- 500g white bread flour
- 2 tablespoons caster sugar
- 1 tespoon mixed spices
- 1 teaspoon ground cinnamon
- 40g butter
- 200g sultana
- Paste for crosses
- 30g plain flour
- 1/4 teaspoon sugar
Instructions
- In a bowl combine 2 teaspoons of flour, 1 teaspoon of sugar and 125 ml warm water. Stir and leave in a warm draught-free place for 10 minutes. The mixture should be frothy and light if not try again because your yeast id dead.
- In another bowl sift the remaining flour, spices, add sugar and butter. Work with your fingertips and add the sultanas. Make a well in the centre and add the yeast mixture and 185 ml of warm water to make a soft dough. Dust with flour a surface and turn the dough over it. Knead for 5 minutes until smooth, adding more flour if needed. Place the dough in a floured bowl, cover with plastic wrap or with a dump tea towel. Leave the bowl in a warm place free of draughts for 30-40 minutes until doubled in size.
- Preheat the oven at 200 ºC. Turn the dough on a floured surface, knead to deflate. Shape in 12 balls. Places them on a greased baking tray touching each other. Leave for other 20 minute until doubled in size, keeping the in a warm place.
- To make the crosses: mix flour sugar and 2 tablespoons of water into a paste. Fill a piping bag and pipe crosses over the buns.
- Bake for 20 minutes or until golden brown.
Yield
Makes 12
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