HOT CROSS BUNS
This Recipe Makes 20 Buns
Hot Cross Buns are generally eaten on Good Friday in the British Isles, Australia, Canada, New Zealand, South Africa & a few regions of America. It is sweet & spiced bun made with either currants, raisins or both.
This bun denotes the finish of Lent & diverse parts of the hot cross bun have a specific significance, including the cross speaking to the torturous killing of Jesus, & the flavors inside implying the spices used to preserve him at his burial.
The most important information about Hot Cross Buns are that they are tasty either hot or cold, & now their even available in a variety of delicious flavours.
Hot Cross Buns Ingredients:
- 2 teaspoons baking powder
- 5 cups all purpose flour
- ¾ cup brown sugar
- 1 teaspoon salt
- 10 grams yeast
- 5 tablespoons butter, softened
- 2 teaspoons vanilla essence
- 2 ½ tablespoons cinnamon powder
- 1 cup warm milk
- ½ cup warm water
- 2 eggs
- 1 cup raisins or currants (optional)
For the crosses:
- ½ teaspoon baking powder
- ¼ cup all purpose flour
- ¼ cup water
For the glaze:
- 2 tablespoons hot water
- 2 tablespoons golden syrup
- We are going to begin preparing the dough. Place the all purpose flour into a large mixing bowl.
- Next add in the baking powder.
- Thereafter add in the yeast.
- Add in ½ cup brown sugar & the salt.
- Then add in 1 tablespoon cinnamon powder.
- Mix all the dry ingredients together.
- Thereafter, add in the butter.
- Using your fingers, rub in the butter until the mixture resembles breadcrumbs.
- In a separate bowl, crack in the eggs.
- Pour in the vanilla essence.
- Using a fork, beat the eggs & vanilla essence until combined.
- Pour the egg mixture into the flour mixture.
- Thereafter pour in the warm milk.
- Then pour in the warm water.
- Mix well until the mixture forms a somewhat sticky dough.
- Place the dough onto a floured surface.
- Knead the dough (±10 minutes), adding more flour if needed until the dough becomes smooth & elastic.
- Place the dough into a lightly greased bowl, dabbing the dough with a little oil as well so that is does not dry out. Cover the bowl with cling wrap & set aside in warm area to rise (I leave mine in the oven – without it being switched on) for a minimum of 1 hour.
- Whilst the dough is resting, use a separate bowl & add the remaining ¼ cup of brown sugar & 1½ tablespoons of cinnamon powder to it.
- Mix well & set aside.
- After the dough has rested, you will notice it will be double it’s size.
- Punch down the dough & place on a lightly floured surface.
- Roll the dough out, as wide as you can.
- Sprinkle over half of the sugar & cinnamon mix that was prepared whilst the dough was resting. Also sprinkle over raisins or currants if you choose to add those in.
- Fold the dough over twice.
- Roll the dough out as much as you can.
- Sprinkle over the remaining cinnamon & sugar mix.
- Once more, fold the dough twice.
- Roll the dough, enclosing the cinnamon sugar mixture.
- Begin dividing the dough into 20 individual balls. This can be done by rolling the dough into a log form & simply cutting of 20 even sized sections & then rolling them into balls.
- Grease a deep baking pan & sprinkle over a little flour. Place the rolled dough balls side by side on the pan, making sure that there are no spaces in between them.
- Cover the tray with a cloth & leave in a warm place to proof for about 20 to 30 minutes.
- Whilst the dough is proofing, begin preparing the mixture for the crosses. At this point you can also preheat your oven to 180°C.
- Add the flour & baking powder to a small bowl.
- Next, pour in the water.
- Mix well until a paste forms.
- Once the dough balls have proofed, notice how they become enclosed together, doubling in their size.
- Empty the flour paste to a piping bag, nozzle or a plastic bag, gently drag over the paste forming crosses over the dough balls. If your paste is too runny, simply add in more flour. I found mine to be a tad runny but i prefer it that way.
- Place the buns into the preheated oven & bake for 15 to 20 minutes until golden.
- Whilst the buns are baking, prepare the glaze.
- Add the golden syrup to a small bowl.
- Then add the water to the golden syrup.
- Mix well.
- Once the buns are baked, remove from the oven. Mine ended up getting scorched on the ends because I have a gas oven.
- Now it’s time to brush over the glaze.
- Make sure you get the glaze over all the buns.
- With the oven switched off, place the tray of Hot Cross Buns on the opened oven door & all allow the heat from the oven to dry up the glaze.
- Once the glaze has dried, these Hot Cross Buns are ready to be gobbled.
- These Hot Cross Buns may be served with a hot drink such as Turkish Coffee.
- Store in an airtight container for up to a week.
- When these buns are sliced, notice how fluffy they are.
- They are best served with a thick layer of butter.