Hot Cross Buns
One a penny, Two a penny, Hot Cross Buns ♫
Recipe By : Chef Zamora @ Crystalbrook
We've scored Chef Zamora's top-secret, drool-worthy
hot cross bun recipe. If the spiced aroma of these little buns of joy dont get you straight up, the moment you bite into them will. These Hot Cross Buns are super fluffy, buttery and have the perfect amount of spice. They look amazing with their shining glaze and are sure to delight your friends and family this easter ~ lets face it we will be making these tasty treats all year.
Two tsp dried instant yeast
500g plain flour
One tsp salt
One tsp cinnamon
1/2 tsp all spice
1/4 tsp fresh grated nutmeg
One egg (large)
140g sultanas or other dried fruit
Two tbsp self-raising flour
Two tbsp sifted icing sugar
Two tbsp cold water
1/3 cup sugar
1/4 tsp cinnamon
150ml boiling water
Sift together yeast, flour, sugar, salt and spices.
In a small saucepan, gently heat milk over a low temperature and melt in butter.
Beat egg in a separate bowl.
Add milk and butter mixture to dry mixture and mix thoroughly. Add the egg and mix well to form a dough.
Work in dried fruit.
Turn out the dough onto a lightly floured surface and knead for 10-minutes or until it feels smooth and no longer sticky.
Place in a lightly oiled bowl, cover with plastic wrap and place in warm spot to prove for one-hour or until doubled in size.
Punch down the dough and separate into 12 equal portions.
Place buns close together on a lightly greased baking tray. Cover and allow to rise for one-hour or until doubled in size and very light.
Preheat oven to 220°C.
To make the crosses, mix flour and water thoroughly to form a thick paste. Spoon into a piping bag with a plain nozzle and pipe the mixture into crosses on top of the buns.
Bake the cross topped buns for 15-20-minutes.
To make the glaze, stir cinnamon and sugar into boiling water until the sugar disolves. Brush the glaze over the buns lightly while still hot.