HOT CROSS BUNS
This Recipe Makes 16 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 + 1 cup extra for dusting
- ¾ cup brown sugar
- 1 teaspoon salt
- 10 grams yeast
- 5 tablespoons butter, softened
- 1 ½ tablespoons vanilla essence
- 2 teaspoons cinnamon powder
- 2 tablespoons all spice 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
- less than a ¼ cup of water
For the glaze:
- 2 tablespoons hot water
- 2 tablespoons golden syrup
- We are going to begin preparing the dough. Add the 5 cups of all purpose flour into a mixing bowl.
- Next add in the baking powder.& the yeast.
- Add in the brown sugar & the salt.
- Then add in the cinnamon powder.
- Finally, add in the all spice powder.
- If all spice powder isn’t on hand or available to you, you may omit it from the recipe or simply prepare your own in no time – if you have the ingredients. All you need is 1 whole cinnamon stick, 20 cloves & 1 whole nutmeg. Place these whole ingredients into a coffee grinder.
- Blitz until it becomes powder form.
- The all spice is done just like that. Store in a small spice jar/bottle.
- Mix all the dry ingredients together.
- Thereafter, add in the butter.
- Using your fingers, rub in the butter until the mixture resembles breadcrumbs. At this point, the raisins may be soaked & added in if you prefer them.
- 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 water.
- Then pour in the warm milk.
- Mix well until the mixture forms a somewhat sticky dough.
- Place the dough onto a floured surface.
- Knead the dough for 10 minutes, adding more flour until the dough becomes smooth, elastic & less sticky.
- Lightly grease a bowl & pat excess oil from hands onto the dough 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 ½ hours.
- After the dough has rested, you will notice it double in size.
- Punch down the dough.
- Place onto a lightly floured surface.
- Knead the dough for a few seconds.
- Begin dividing the dough into 16 individual balls. This can also be done by rolling the dough into a log form & simply cutting of 16 even sized sections & then rolling them into balls.
- Grease a deep baking pan or casserole with spraying oil.
- 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 dish towel & allow to proof for 30 minutes.
- Preheat the oven to 180°C.
- Whilst the dough is proofing, begin preparing the mixture for the crosses.
- Add the flour & baking powder to a small bowl.
- Next, pour in the water.
- Mix well until it forms a paste. It shouldn’t be too runny or too thick.
- 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.
- Place the buns into the preheated oven & bake for 15 to 20 minutes until golden.
- Now it’s time to prepare the glaze. Add the golden syrup & the hot water to a bowl.
- Mix well.
- Brush the glaze over the Hot Cross Buns.
- With the oven switched off, place the tray of Hot Cross Buns in the oven with the door slightly open, this will allow the glaze to dry up.
- 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.
- They are best served with a thick layer of butter.