What better way to enjoy this Easter than with a round of fresh hot cross buns.
There are many mixed stories behind the history of the hot cross bun but in many historically Christian countries, the buns are traditionally eaten on Good Friday, with the cross standing as a symbol of the crucifixion. These days, they are enjoyed all through the Easter period.
Hot Cross Buns
4 cups plain flour
2 x 7g sachets dried yeast
1/4 cup caster sugar
1 1/2 teaspoons mixed spice
pinch of salt
1 1/2 cups currants
40g butter
300ml warm milk
2 eggs, lightly beaten
Flour paste
1/2 cup plain flour
4 to 5 tablespoons water
Glaze
1/3 cup water
2 tablespoons caster sugar
- Preheat oven to 190°C.
- Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl.
- Melt butter in a small saucepan over medium heat and add milk.
- Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use hands to finish mixing to form a soft dough.
- Turn dough out onto a floured surface. Knead for 10 minutes until dough is smooth. Place into a bowl and cover with plastic wrap. Set aside in a warm place until dough doubles in size.
- Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm place until buns double in size.
- For the flour paste; mix flour and water together in a bowl until smooth, adding a little more water if paste is too thick. Spoon into a piping bag and pipe across the buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.
- For the glaze; place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.
Hint: you can make a piping bag by using a strong freezer bag and by snipping off the corner.
Matt Clark Culinary Consulting and Personal Chef Services