Classic hot cross buns
Celebrate Easter with these classic hot cross buns. Cinnamon spiced with pops of raisins, finished with a cross on the top, make these fluffy buns special and oh-so-delicious. The heavenly aroma will permeate your home and have everyone gathering round for a taste.
Ingredients
Method
Ingredients
- 1 ½ cups milk, warmed
- ½ cup caster sugar
- 1 Tbsp yeast
- 4 ½ cups plain flour
- 1 Tbsp ground cinnamon
- 1 egg, beaten
- 50g butter, softened
- 1 ½ cups raisins or sultanas
Method
- In a small bowl whisk together milk, a tablespoon of caster sugar and yeast. Set aside for 10 minutes or until frothy.
- In the bowl of a stand mixer fitted with a dough hook attachment, add four cups of flour, cinnamon and the remaining sugar. Mix to combine and make a well in the centre. Pour in the yeast mixture, egg and butter. Mix on low until combined, then increase to high for 5 minutes or until the dough is smooth.
- Add the sultanas and mix on low until well combined, then shape into a ball. Place in a large grease bowl, cover and set aside for 1 hour or until doubled in size.
- Punch down the dough and divide into 12. Shape each portion into a ball and place on an oiled baking tray a few centimeters apart. Cover and set aside to proof for 1 hour or until doubled in size. Preheat your oven to 160°C bake.
- Make the flour crosses by combining the remaining flour with ¼ cup water to create a thick pipeable paste, adding more water if necessary. Transfer the mixture to a piping bag and pipe across your hot cross buns to make crosses. Bake for 20-25 minutes or until browned and cooked through.
Top tip:
Give it a chocolate twist and swap out the sultanas for some chocolate chips.
To make your hot cross buns glossy, glaze with melted apricot jam or a simple sugar syrup once they’ve come out of the oven.