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Hot Cross Buns

I love baking bread, so this Easter I decided to whip up my own Hot Cross Bun recipe! You can also make them plain if you don’t like fruit (like my boys) or without crosses for a year-round tea time treat!

 Makes one dozen

Preparation Time: 10 minutes / Baking Time: 20 minutes + 90 minutes rising

 

INGREDIENTS

For the buns

  • 400ml cream (whipping or thickened)

  • 1 packet dry yeast (7g)

  • 1 egg

  • 1/3 cup raw sugar

  • 600g baker’s flour

  • 1/2 tsp vanilla extract

  • 1 heaped tsp ground cinnamon

  • 1/2 tsp fennel (or nutmeg/cardamom powder - whatever you have/like)

  • 1/2 tsp fine salt

  • 1 cup mixed dried fruit/peel (optional)

For the crosses:

  • 1/3 cup plain flour

  • 1/3 cup water + extra if required

For the glaze:

  • 1 tbl maple syrup

  • 1 tsp butter

 METHOD

  1. Pour the cream into a saucepan and heat on low to warm slightly. Pour into mixing bowl with bread hook / Thermomix.

  2. Add the yeast, egg, sugar, flour, vanilla, cinnamon, fennel powder and salt.

  3. Knead with dough hook for 3-5 minutes / 2 minutes in Thermomix. NOTE - Dough should be soft but not sticky. Add extra flour if sticky, or a splash of milk if too dry.

  4. Tuck dough into a ball and leave to rise in a large oiled bowl for 1 hour in a warm spot, covered with a damp tea towel.

  5. Put the risen dough and mixed dried fruit/peel (optional) back into the mixing bowl and knead with hook for 1 minute / 30 seconds in Thermomix.

  6. Line a baking tray with baking paper.

  7. Weigh the dough and then divide into 12 equal portions.

  8. Roll each of the 12 portions into small balls and place on the tray, leaving 1.5cm gap between. Place 3 in a row by 4 rows.

  9. Cover balls with damp tea towel and leave to rise for another 30 minutes.

  10. Pre-heat the oven to 200 deg C on bake setting. Set the tray to lower half of oven.

  11. For the crosses, mix the flour and water to make a smooth, thick paste.

  12. Put paste into a zip lock bag and cut off a small corner. Pipe white crosses over the risen balls.

  13. Bake for 20 minutes.

  14. Remove from oven and leave on bench for 10 minutes.

  15. Heat the maple syrup and butter in microwave for 20 seconds. Mix together and brush the glaze over all 12 buns.

  16. Cool on a rack.

These are best enjoyed fresh and warm with butter and tea/coffee. Leave in a sealed container for one day and reheat before eating. Alternatively, freeze once cool for up to a month. ENJOY!