Fruity Hot Cross Buns
The perfect combination of fruit and spices to create the best homemade hot cross buns.
How long will it take?
55 minutes plus 2 hours proving time
What’s the serving size?
Makes 12 buns
What do I need?
- 2 tsp dried instant yeast
- 500 g plain four
- 90 g sugar
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp ground all spice
- ¼ tsp fresh grated nutmeg
- 300 ml milk
- 60 g butter
- 1 large egg
- 140 g sultanas (or a mix of currants, sultanas and raisins)
- 30 g mixed peel (optional)
Crosses
- 2 tbsp self-raising flour
- 2 tbsp cold water
Glaze
- ⅓ cup sugar
- ¼ tsp cinnamon
- 150 ml boiling water
How do I make it?
- Sift together yeast, flour, sugar, salt and spices to evenly distribute.
- In a small saucepan, gently heat the milk over a low temperature and melt the butter into it.
- In a separate bowl, beat the egg.
- Add the milk and butter mixture to the flour and mix thoroughly. Add the egg and mix well to form a dough.
- Work in the dried fruit and peel.
- Turn out the dough onto a lightly floured surface and knead for 10 minutes or until it feels smooth and is no longer sticky. Place in a lightly oiled bowl, cover with plastic wrap and place in a warm spot to prove for one hour or until doubled in size.
- Punch down the dough and then separate it into 12 equal portions.
- Place the buns close together on a lightly greased baking tray. Cover and allow to rise for 1 hour or until doubled in size and very light.
- Preheat oven to 220°C. To make the crosses, mix the flour and water thoroughly to form a thick paste. Spoon into a zip-lock bag, cut a little hole out of the corner of the bag and use it to pipe the mixture in crosses on top of the buns.
- Bake the topped buns for 15–20 minutes.
- To make the glaze, mix together all ingredients, dissolving the sugar in the boiling water. Brush glaze over the buns lightly while still hot.
