Easter Hot Cross Buns

Serves: 12

Prep Time: 2 hours

Cooking Time: 20 minutes

Ingredients

3 cups of all-purpose flour

1/4 cup of granulated sugar

1 tsp of active dry yeast

1 tsp of salt

1/2 tsp of ground cinnamon

1/4 tsp of ground nutmeg

1/4 tsp of ground allspice

1/4 cup of unsalted butter, melted

1 cup of warm milk (43–46°C)

1 large egg, beaten

1/2 cup of raisins or currants

1/4 cup of candied citrus peel

For the crosses:

1/2 cup of all-purpose flour

5 to 6 tbsp of water

For the glaze:

1/4 cup of apricot jam or honey

1 tbsp of water

1. In a large mixing bowl, whisk together the flour, sugar, yeast, salt, and spices.

2. Add the melted butter, warm milk, and beaten egg to the dry ingredients, and mix until a soft dough forms.

3. Knead the dough for about 10 minutes, until it’s smooth and elastic.

4. Add the raisins or currants and candied citrus peel to the dough, and knead for a few more minutes until they’re evenly distributed.

5. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

6. Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a smooth ball and place them on a lightly greased baking sheet, leaving about 2cm of space between each one.

7. Cover the baking sheet with the towel and let the buns rise again for about 30 minutes.

8. Preheat the oven to 190°C.

9. In a small bowl, whisk together the flour and water for the crosses, until a smooth paste forms. Use a piping bag or a plastic bag with a small corner cut off to pipe the crosses on top of the buns.

10. Bake the buns for 20–25 minutes, until they’re golden brown and sound hollow when tapped on the bottom.

11. While the buns are still warm, heat the apricot jam or honey with 1 tbsp of water in a small saucepan, until it’s melted and smooth. Brush the glaze over the buns to give them a shiny finish.

12. Let the buns cool slightly before serving, or enjoy them warm with butter.

Submitted by: Aldo – Collins Square