|Posted on April 2, 2012 at 5:10 AM|
What better way to enjoy this Easter than with a round of fresh hot cross buns!
There are mixed stories behind the history of the hot cross bun but in many historically Christian countries, the buns are traditionally eaten on Good Friday, with the cross standing as a symbol of the crucifixion. These days, they are enjoyed all through the Easter period.
Great on their own or laced with butter.
Hot Cross Buns
4 cups plain flour
2 x 7g sachets dried yeast
¼ cup caster sugar
1 ½ teaspoons mixed spice
pinch of salt
1 ½ cups currants
300ml warm milk
2 eggs, lightly beaten
½ cup plain flour
4 to 5 tablespoons water
1/3 cup water
2 tablespoons caster sugar
Preheat oven to 190°C.
Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl.
Melt butter in a small saucepan over medium heat and add milk.
Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use hands to finish mixing to form a soft dough.
Turn dough out onto a floured surface. Knead for 10 minutes until dough is smooth. Place into a bowl and cover with plastic wrap. Set aside in a warm place until dough doubles in size.
Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm place until buns double in size.
Flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a piping bag with a fine nozzle and pipe flour paste over tops of buns to form crosses.
Bake for 20 to 25 minutes until buns are cooked through.
Glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil and boil for 5 minutes.
Brush warm glaze over warm hot cross buns.
Serve warm or at room temperature.