Jodie's Hot Cross Buns
Tell me - What do you think of my Buns? I have been making my own Hot Cross Buns with this recipe for well over 10 years now - It has been well tried and tested. Family, friends, work colleagues, neighbours and people as far as the far west coast of the Eyre Peninsular have given these the big thumbs up! This recipe is very versatile - if you want a dairy free/vegan option just substitute the milk and butter with a dairy free alternative. I like mine with extra spice and fruit so I generally double the quantity listed of both these ingredients. Don't like fruit or peel? Just don't add them, it's that simple. I have always used a bread maker to make the dough, if you don't have one, the recipe will have to be kneaded by hand.
Ingredients 30g yeast 90g sugar (or sugar substitute, I prefer Birch xylitol) 300ml milk (or milk substitute, I use almond milk) 500g Bakers flour (plain flour can also be used instead) pinch of Himalayan pink salt 1/2 teaspoon cinnamon 1/2 teaspoon mixed spice 60g melted butter (or butter substitute) 1 egg, beaten
60g sultanas 60g currants 30g mixed peel
Bun Glaze 150ml boiling water 4 tablespoons sugar 1/2 teaspoon cinnamon
Method Add yeast, sugar, milk, flour, salt, spices, butter and egg to your bread maker. Set on the dough cycle (should be 30mins) At the 'Beep' or 5 minutes before the end of the cycle add the fruit & peel.
Remove from the bread maker and cover dough and prove in a warm place, about 10-15mins After resting, punch down and divide equally into 12, and shape dough into a bun. Place buns on an oiled or lined baking tray, leaving about dough sized spaces between each one. Store in a warm place for approx. 35-45mins or until buns have doubled in size.
While buns are proving, make up a thick paste 1 tablespoon S/R flour, 1 tablespoon plain flour and 2 tablespoons water. Pipe mix into the shape of crosses onto your buns once they have finished proving. Make sure your oven is pre-heated and bake buns at 200'C or 190'C (if your oven is fan forced) for 15-20mins. Whilst buns are baking, make the bun glaze (recipe above). Ensure sugar is dissolved. Brush glaze over buns while still hot!
Try to resist eating them all yourself!
ENJOY and I hope you have as much success with this recipe as I have xx