Today we made Hot Cross Buns. I’ve never made them before but I have made bread A LOT (with varying levels of success!) so I figured it was worth a go!
First, Alexander mixed the yeast and some sugar into the warm milk.
(It looks like I have photoshopped him like a product shot in this pic but it was just really bright and we have a white floor which reflected the light like crazy!!)
Then Ruby mixed the melted butter to make sure there were no lumps because heaven forbid one of them should get a job and the other doesn’t get to try the same job!
Aww, look, another wee happy face in my baking! I didn’t see that until I uploaded the pic!
gave the Golden Boy a bath! He’s so scrummy and fluffy! I wanted him to look all lovely for his trip to the vet this afternoon to see about his lost tooth.
After the dough had risen I split it into balls. The recipe said to put it in a 23cm square pan. I only had a 20x30cm pan so I had a bit more space lengthwise. Even so, I thought they were a bit squished but guessed that the recipe people must know what they are on about!
I turned them out and glazed them with apricot jam that I warmed up in a pan – I should have just zapped it in the micro but that didn’t occur to me until after I was finished!
Despite the fact that they were a bit scrunched, they were DEEEEEELISH! The kids scoffed theirs and when Michael came home he was delighted! He loves Hot Cross Buns and he said these were really good 🙂
I will definitely make them again – in fact there is a request for more tomorrow and as we have eaten all but three of todays batch I think I might have to!
If you fancy making some in time for Easter then here is the recipe
- 1 1/2 cups (375ml) warm milk
- 2 tsp (7g/1 sachet) dried yeast
- 1/4 cup (55g) caster sugar
- 60g butter, melted
- 1 egg, lightly whisked
- 4 1/2 cups (675g) plain 00 flour
- 1 tsp salt
- 3 tsp mixed spice
- 1 cup (170g) sultanas
- 1/4 cup (45g) currants
- 1/4 cup (50g) mixed peel
- 1/3 cup (80ml) cold water
- 1/2 cup (170g) apricot jam
- Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.
- Combine the milk mixture, butter and egg in a jug and whisk to combine. Combine 4 cups (600g) of flour, salt, mixed spice and remaining sugar in a bowl. Add the sultanas, currants and mixed peel and stir to combine. Make a well in the centre. Pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.
- Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
- Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
- Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and widthways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 20 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).
- Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.