Traditional Hot cross bun
You no more need to buy hot cross buns for one a penny or two a penny! You can very well make them at home with this easy recipe. Make your Easter worthwhile by creating these perfectly decorated fruit buns with this step-by-step recipe.
|Serves||Preparation Time||Cooking Time|
|15 People||3 Hours, 30 Minutes||20 Minutes|
- 330 ml full-fat milk
- 50 g butter
- 500 g maida flour
- 1 tsp(teaspoon) salt
- 75 g caster sugar
- 1 tbsp(tablespoon) sunflower oil
- 7 gm sachet fast-action or easy-blend yeast
- 1 egg, beaten
- 75 gm sultanas zest
- 1 orange
- 1 apple, peeled, cored and finely chopped
- 1 tsp ground cinnamon
For the cross
- 75 g plain flour, plus extra for dusting
For the glaze
- 3 tbsp apricot jam
Boil milk, remove from the heat and add butter to it. Leave it to cool.
Add the maida flour, salt, sugar and yeast into a bowl.
Make a pit in the center. Pour in the milk and butter mixture, then add the egg.
Using a wooden spoon, mix well.
Knead with hands until you make a sticky dough.
Lightly flour and knead the dough again. Repeat for 5 mins until smooth and elastic.
Lightly oil a bowl and put the dough in it.
Cover with oiled cling film and leave to rise in a warm place for 1 hour or until doubled in size. Do a finger test.
Add in the sultanas, orange zest, apple and cinnamon. Knead into the dough well so that everything is well distributed.
Leave to rise for 1 more hour, like before.
Divide the dough into 15 parts of similar size (about 75gm per piece).
Roll each piece into a smooth ball on a lightly floured work surface.
Line 1 or 2 baking trays with parchment paper.
Arrange the buns on the trays in a manner that you leave enough space for the dough to expand.
Cover with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hour more.
Heat oven to 220C/200C fan/gas 7.
For the cross, mix the flour with about 5 tbsp water to make the paste– add 1 tbsp water at a time, so you add just enough for a thick paste.
Spoon into a piping bag with a small nozzle.
Pipe a line along each row of buns, then repeat in the other direction to create crosses.
Bake for 20 mins on the middle shelf of the oven, until golden brown.
Gently melt the apricot jam by heating. Sieve to remove chunks, if any.
While the jam is still warm, brush over the top of the warm buns and leave to cool.
Serving Size 1 Bun (60 g)
|Total Fat||3.6 g 6%|
|Dietary Fiber||1.8 g 7%|
|Calories from Fat||32|
|Carbohydrates||33 g 11%|