Hot Cross Buns Recipe and Happy Easter

There’s nothing better than the smell of fresh homemade Hot Cross Buns wafting through your kitchen. Warm bread + fragrant spices = heaven! The best part is that they are easier to make than you think and taste heavenly. I hope you get to try this out! Its so therapeutic to bake these gorgeous buns! You can even try out without piping the cross on these buns and skip that step all together.

I know nothing much has changed since last Easter... its around the same time when Covid started and its been a year... and we are still fighting this pandemic... and we all should be grateful that we have come this far.

Easter reminds us that hope must never be lost for as dark as the road may seem, there always lies light at the end of it. I hope this Easter will fill your home with peace, faith and joy! Wishing you all a Happy and Blessed Easter!

Here is the recipe to make these hot cross buns:

INGREDIENTS

Buns

·         2 packets dry, instant or rapid rise yeast, 1/2-oz. or 14 grams (just over 1 tablespoon)

·         1 1/2 cups warm milk (375 ml)

·         3/4 cup superfine sugar (130 grams)

·         4 1/2 cups bread flour or plain/all purpose, (645 grams) PLUS up to 1/4 cup extra if needed

·         2 teaspoons  mixed spice

·         1/2 teaspoon salt

·         1 cup raisins, (5.4-oz. or 155 grams)

·         zest of an orange 2 tablespoons

·         1 large egg 

·         1/4 cup butter, melted and cooled slightly (2.1-oz. or 60 grams)

To draw the Cross

·         1/2 cup all purpose or plain flour, (2.6-oz. or 75 grams)

·         5 tablespoons warm water

·         1/2 teaspoon pure vanilla extract

Glaze

·         1 tbsp jam, (orange marmalade or apricot jam – I used orange)

·         2 teaspoons boiling water

 

Method

1.       Mix yeast, milk and 2 teaspoons of the sugar in a small bowl to activate. Set aside until frothy on top, about 3-5 minutes.

2.       In a large bowl and combine flour, remaining sugar, all spice and salt. Give those dry ingredients a light whisk to combine, then add in the raisins and orange zest.

3.       Create a well in the centre of the dry ingredients; pour in the yeast, cooled melted butter and egg.

4.       If you are using a standmixer, Mix until a smooth elastic dough forms, about 5 minutes on low speed (setting 2). Add extra flour, 1 tablespoon at a time while mixing, ONLY if needed, until the dough JUST pulls away from sides of bowl (not too sticky). Or if you are using your hand to mix, knead the dough for about 10 minutes.

FIRST RISE

Lightly oil the same mixing bowl you worked with. Place dough inside bowl, cover with plastic cling wrap and place a dry tea towel over the top. Leave in a warm place to prove for 1-2 hours, or until doubled in size.

Shape into Buns

1.       Line a deep 9 x 13-inch (31cm x 23cm) baking tray with baking paper. You want a piece long enough to create a slight over-hang for easier lifting once baked. Set aside.

2.       Remove cling wrap and punch down dough with fist to deflate and knock the air out. Transfer dough to a clean, lightly floured work surface.

3.       Knead dough for an additional minute or two to get remaining air out. Shape dough into a log and divide into 12 equal pieces (each piece should weigh about 4-oz. or 116-119 grams). Briefly roll each piece into a ball, evenly spacing them out on the tray as you go into rows of 3 x 4.

SECOND RISE

1.       Preheat oven to 180°C.

2.       Cover tray with plastic wrap; place dry tea towel over the top and leave in a warm place for an additional 30 minutes, or until doubled in size.

Pipe the Crosses

1. Mix flour and water to a thick-ish paste (like a thick pancake batter)
2. Grab a sandwich-sized ziplock bag. Snip corner to measure a 3mm hole (0.1-inch). Spoon paste into bag; carefully press the air out and SEAL the top. (Test hole is big enough by squeezing out some paste into a bowl first. If you can create a small straight line, you're ready to make your crosses. At this point you can add a little extra water to the paste ONLY IF needed).
3. Remove cling wrap and slowly pipe crosses onto buns. You want some paste to fall into and hug each roll/crevice so while they bake and rise up, the crosses don't break).

Bake

Place buns into preheated oven and bake for 22-25 minutes, or until deep, golden brown on top.

Glaze

1.       Transfer buns to a wire cooling rack.

2.       Mix jam  and boiling water together in a small bowl. Brush buns over with glaze, then leave to cool. 

3.       Allow to cool to just warm to the touch before serving.

Image copyright Tickled by Inspirations