Even though they’re traditionally eaten at Easter, there’s nothing stopping you from baking these wonderful Hot Cross Buns all year round. Recipe and Methods supplied by the Institute of Culinary Arts with photographs taken by Kelly Zetler.
7g Fresh Yeast
500g Bread Flour
5ml Salt
65g Sugar
3ml Mixed Spice
4ml Cinnamon
3ml Nutmeg
60g Butter, melted
150ml Milk
1 Egg, beaten
125ml Water, lukewarm
15ml Grated Lemon Rind
- Sieve the flour.
- Add butter, water, sugar and salt to milk and dissolve yeast in this mixture.
- Add beaten egg to mixture and mix.
- Add half the flour and then just enough to form a dough.
- Knead until smooth and elastic and allow to rise until double in size.
- Knock down and knead fruit and spices into dough.
- Shape into 40g buns and prove.
- Pipe cross and bake at 180°C.
- When ready, remove from oven and glaze immediately
Cross:
100g Cake Flour
2ml Salt
50ml Oil
125ml Milk
1 Egg, beaten
- Mix flour, salt and oil, and add milk slowly until it forms a soft mixture.
- Place in piping bag and pipe cross over the bun.
- Brush with egg wash.
Glaze:
50ml Milk
50g Sugar
50ml Water
- Heat milk, sugar and water and boil for 4 minutes.
- Brush each bun with glaze straight after removing from oven.
