Hot Cross Buns

It’s Easter Time!!!!

If we’re being honest, this recipe is pretty much a year round recipe and I haven’t bothered to dig into why it’s popular around Easter. Maybe something about the cross? But one thing I know is that I’ve taken the opportunity every year, with or without an explanation attempt as to its origins, to make it.

I was trying to categorise this post and I couldn’t figure out if these buns are a starter or a dessert. And it occurred to me that I’ve never thought about it. I guess they are a starter, as buns and dinner rolls usually are; but the sweetness also kind of qualifies it as a dessert, no? Oh well, whatever it is, at some point we’ll be eating some this long weekend!

Naturally, I’ve come across a ton of recipes for Hot Cross Buns, from the old cookery books (as she called them) on my mum’s shelf to food TV shows to Instagram posts and Youtube videos, and everything else you can think of. But I finally figured it out for myself.

I got inundated with all the various methods and just said to myself, “Listen, you’re basically making yummy currant-infused pull-apart loaves. Think fruit cake meets soft milky dinner rolls meets apricot jam-slathered goodness, and that’s all you need to make!” So, in other words, take all the stress away from trying to get it right, focus on the basics (yeast to liquid ratio, rising time and temperature, softening of the currants etc.) enjoy the process and eat it, no matter how terrible the photos come out. Okay I only told myself that yesterday when I took these abysmal shots.

But I guess that means you have to take my word for it when I tell you this is the classic yummy recipe of your Good Friday brunch dreams. So yeah, throw the doubt away and let’s do this!

Prep Time: 3.5 HOURS (INCLUDING CURRANT SOAK & DOUGH RISING TIME)

BAKE TIME: 25 MINS

yield: 12 BUNS

Ingredients:

  • 1/2 cup raisins or currants

  • 1/4 cup lemon or orange juice

  • 1/2 cup warm water

  • 1 & 1/2 tablespoons (2 sachet packs) active dry yeast

  • 1/2 cup milk

  • 1/2 cup sugar

  • 1 large egg yolk

  • 1 & 1/2 teaspoons vanilla extract

  • 1/3 cup unsalted butter, melted

  • 3 cups all-purpose flour, plus extra for the kneading board

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon powder

  • 1/2 teaspoon nutmeg powder

  • 1/4 teaspoon ginger powder

  • Egg Wash: 1 egg and 1 tablespoon water, beaten

    Flour cross mixture

  • 1/3 cup all-purpose flour

  • 5 tablespoons water

    Topping:

  • 1/2 cup apricot jam, slightly melted

    Instructions:

  1. Soak the raisins or currants in the lemon or orange juice, heat for a minute in the microwave and leave to stand for about an hour

  2. Combine the water, milk and yeast in the large bowl of a standing mixer or in a bowl (if kneading by hand). Set aside without stirring, to stand for about 15 minutes, until the yeast starts to cause a bit of foaming on the surface of the mixture.

  3. Add in the butter, egg yolk and vanilla.

  4. Separately, whisk together the flour, sugar, salt, nutmeg, cinnamon and ginger. Add this mixture to the yeast mixture and mix just enough to make a sticky dough.

  5. Drain the currants and stir them in. If using a stand mixer, use the dough hook and let knead for about 7 minutes. If kneading by hand, flour the work surface and knead the dough until soft and elastic, about 8-10 minutes.

  6. Shape into a ball and place in a greased large bowl. Cover with cling film/ plastic wrap, store in a warm place (room temperature) and leave to rise until doubled in size. This usually takes about an hour to 90 minutes.

  7. After the dough has risen, punch the air out, knead lightly and flatten into a large rectangle.

  8. Divide the dough into 12 equal pieces and roll each into a small ball by pulling the edges inwards, pinching the seams together and rolling to form a perfect ball; or as perfect a ball as you consider sufficient 

  9. Place each on a lined baking sheet; keeping them spaced apart from each other by about 2 inches. Cover with a kitchen towel and let them rise for 45 minutes, or until again double in size.

  10. Preheat the oven to 190 degrees Celsius/ 375 degrees fahrenheit. Brush the tops of the buns with beaten egg wash.

  11. For the flour cross lines, whisk the flour and water together in a small bowl. Transfer the mixture to a piping bag and pipe a cross over each bun.

  12. Bake rolls until golden brown and puffy for about 22-25 minutes, depending on how brown/ done you want the surface of the bun.

  13. Glaze the buns with slightly melted apricot jam while hot; and serve.

  14. Enjoy!

    Did you try this recipe? Let us know in the comments or continue the conversation on Instagram, using the hashtag #goodlivingwithmae

Desserts, StartersMae Obaking, easter, bunsComment