Hot cross buns
Indulge in the classic taste of Hot Cross Buns with this easy recipe. Made with all-purpose flour, yeast, a touch of sugar, aromatic spice mix, and plump currants, these buns are perfect for any occasion. Moist and fluffy with 1% fat milk and eggs, they’re simple to prepare and utterly delicious. Perfect for festive breakfasts or afternoon tea!
- 05 Jun 2024
- Cook time 25 min
- Prep time 145 min
- 4 Servings
- 9 Ingredients
Hot cross buns are a traditional treat often enjoyed during the Easter season. These sweet and spiced buns are dotted with currants and have a cross on top, symbolizing the crucifixion of Jesus. Not only are they delicious, but they also carry a rich cultural significance. Here's how you can make these delightful buns at home using a simple set of ingredients.
Ingredients:
Instructions:
- In a large mixing bowl, combine the all-purpose flour, yeast, sugar, spice mix, and salt.
- Warm the milk until it is just lukewarm (not hot to avoid killing the yeast) and add it to the dry mixture. Stir to combine.
- In a separate bowl, beat the eggs lightly and then add them into the dough mixture.
- Gradually add the water while mixing until a soft dough forms.
- Turn the dough out onto a lightly floured surface.
- Knead the dough for about 10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour onto the surface and your hands as needed.
- Gently fold the currants into the dough until they are evenly distributed.
- Place the dough in a lightly greased bowl. Cover it with a damp cloth or plastic wrap.
- Let the dough rise in a warm, draft-free place for about 1-2 hours, or until it has doubled in size.
- Once the dough has risen, punch it down to release the air.
- Divide the dough into 12 equal pieces. Shape each piece into a smooth ball and place them on a greased baking sheet or one lined with parchment paper. Leave some space between each bun for expansion.
- Cover the shaped buns with a damp cloth or plastic wrap and let them rise in a warm place for another 30-45 minutes, or until they have risen noticeably.
- Preheat your oven to 375°F (190°C) during the second rise.
- Once the buns have risen, bake them in the preheated oven for 15-20 minutes, or until they are golden brown on top.
- Remove them from the oven and let them cool on a wire rack.
- For a traditional finish, you can create a flour paste to pipe across the top of the buns before baking: mix 1/4 cup of flour with enough water to make a thick paste. Pipe crosses on the buns before baking.
- Hot cross buns are best enjoyed warm. Serve them plain or with a bit of butter. Enjoy!
Tips:
- Make sure your yeast is fresh and active before starting. You can test it by dissolving it in warm water with a little bit of sugar and seeing if it bubbles within 5-10 minutes.
- Knead the dough thoroughly until it is smooth and elastic. This helps develop the gluten, which gives the buns a better texture.
- Let the dough rise in a warm, draft-free place. This encourages the yeast to work effectively and helps the dough to double in size.
- When placing the buns on the baking tray, give them enough space to rise further, ensuring they don't stick together.
- For a smoother cross on top, you can use a piping bag with an appropriate nozzle to pipe a flour paste mixture before baking.
Making hot cross buns at home can be a rewarding experience, filling your kitchen with the warm and inviting aroma of spices and freshly baked bread. With these tips and a straightforward recipe, you'll be able to create a batch of hot cross buns that are perfect for sharing with family and friends during the Easter season or any time you crave a delicious, spiced treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 280kcal | 11% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 3.24g | 9% |
| Sugar 36g | 36% |
| Fat | |
| Fat 3.87g | 5% |
| Saturated 1.32g | 4% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 100mg | 19% |
| Vitamin B1 0.58mg | 49% |
| Vitamin B2 0.42mg | 32% |
| Vitamin B3 2.49mg | 16% |
| Vitamin B6 0.25mg | 15% |
| Vitamin B9 110ug | 29% |
| Vitamin B12 0.72ug | 30% |
| Vitamin C 1.89mg | 2% |
| Vitamin E 0.33mg | 2% |
| Vitamin K 1.53ug | 1% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.17mg | 0% |
| Iron, Fe 1.44mg | 13% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 520mg | 15% |
| Selenium, Se 13ug | 24% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 1.26mg | 11% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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