Tag Archives: Easter

Hot Cross Buns for Dummies (Even I can do it!)

21 Apr

Hot cross buns

Hot cross buns

One a penny

Two a penny




We’re going to our friends’ house for the Easter long weekend and as a thank you gift, I thought I’d make Hot Cross Buns.

One small problem…. I’ve never made Hot Cross Buns before. As soon as I see the ingredient ‘yeast’ and the instruction ‘knead’, I freak out.

I did, however, find this relatively simple recipe which seemed to produce some yummy (never mind slightly ‘rustic’ looking) buns. You don’t need to have advanced cooking skills, just a bit of time to allow the dough to rise twice.

Check out this video which teaches you how to knead dough: http://www.youtube.com/watch?v=M9KX4KFBj5w

Give it a go! If I can do it, you certainly can!

(Recipe from http://www.taste.com.au)

12 – 16 (depending on how big you like them!)

4 cups plain flour
2 x 7g sachets dried yeast
1/4 cup caster sugar
4 teaspoons mixed spice (or to taste)
pinch of salt
1 1/2 cups currants
40g butter
300ml milk
2 eggs, lightly beaten

1/2 cup plain flour
4 to 5 tablespoons water

1/3 cup water
2 tablespoons caster sugar

1) Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture.

2) Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.

3) Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.

4) Line a large baking tray with non-stick baking paper. Flatten out 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, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C.

5) Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through. (**I made mine too runny by adding a little too much water. Make sure it is thick).

6) Make 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.

These buns are best eaten on the day they are made. Otherwise, freeze for up to 7 days. To defrost in microwave, place 1 hot cross bun onto a sheet of paper towel. Heat, uncovered, for 45 to 50 seconds on MEDIUM-LOW (DEFROST) (30%) power. Stand for 1 minute.