This year there were no store bought hot cross buns in our house.
Every hot cross bun that we ate at home was made by Ava and I.
|Ava pipes on the crosses|
Now this wasn't necessarily because our home made hot cross buns are fantastic (which they were, if I do say so myself) but rather due to the fact that we couldn't buy hot cross buns anywhere.
Ok, so that's a slight lie. I did find hot cross buns in one bakery here in Berkeley but they weren't real hot cross buns. I'd call them a finger bun in disguise. The cross was even made out of icing. That's just not right. These buns were also rather large and sold individually at a price that made buying a half dozen out of the question.
So it was into the kitchen for Ava and I for an afternoon of baking.
You can find the recipe that we used for our hot cross buns below. I have used this recipe in the past and it always comes out well.
What you'll need:
For the buns:
4 cups plain flour
2 x 7g sachets dried yeast
1/4 cup sugar
1 1/2 teaspoons mix spice
pinch of salt
1 1/2 cups currants (or raisins)
2 eggs, lightly beaten
For the cross:
1/2 cup plain flour
4 to 5 tablespoons water
For the optional glaze:
1/3 cup water
2 tablespoons sugar
Combine flour, yeast, sugar, mixed spice, salt and currants in a bowl.
Melt butter in a small pan over medium heat. Add milk and heat for one minute.
Add warm milk mixture and eggs to the dry ingredients.
Using a flat bladed knife, mix until dough almost comes together.
Use clean hands to finish mixing to form a soft dough.
|Ava kneads the dough|
Turn dough onto a floured surface and knead for 10 minutes or until dough in smooth.
Place dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 to 1 1/2 hours, or until dough doubles in size.
Punch the dough down to its original size and knead for 30 seconds on a lightly floured surface.
Divide into 12 even portions and shape each into a ball.
|Rolling the dough into bun size balls|
Place the balls onto a tray lined with baking paper about 1cm apart.
Cover tray with plastic wrap and once again set aside in a warm place until buns double in size. This should take about 30 minutes.
In the meantime, preheat the over to 190C/375F.
Make the flour paste by mixing the water and flour together in a small bowl until smooth. Spoon into a piping bag (or a snap lock bag and snip one corner off) and pipe paste on top of buns to form a cross.
|Ava pipes on the crosses|
|Ready for baking|
Bake for 20 to 25 minutes or until buns are cooked through.
For the optional glaze, place water and sugar in a small pan over a low heat. Stur until sugar dissolves. Bring to the boil for 3 or 4 minutes. Brush warm glaze over warm hot cross buns.
|Tada! All done :)|
Serve warm or at room temperature.