Every year I give homemade hot cross buns a crack. I don’t know why I mean it’s not like the moment the supermarkets open their doors after Easter they are hard to get. And quite frankly I rather like the supermarket ones (yeah I’ll confess to buying them way before Easter). They’re all soft and fruity and spicy.
And this I suspect is why I make them every year as I can never get them as soft or fluffy as they do in the supermarkets. It’s like the challenge of trying to get them soft is why I cook them. I usually just pick a recipe at random and make it and though its tasty it’s never soft or fluffy and that’s that.
But this year I was contacted by my friend Hannah who asked me how to get soft and fluffy hot cross buns. Clearly my copious baking had tricked her into thinking I was some kind of expert. She provided me with her recipe and the only change I could suggest was to use bread flour.
It all started some sort of obsessive quest to bake the perfect soft fluffy hot cross buns. Ok the supermarkets have the advantage of preservative and other unpronounacle ingredients but surely the average home cook could make soft and fluffy hot cross buns
So I’ve set myself the challenge of making 3 different hot cross bun recipes. This one is the first.
It’s the recipe my friend Hannah asked for my advice on. I accidently left out the sugar and omitted the crosses, but overall they still turned out pretty good, but alas not soft and fluffy.
let’s make hot cross buns
There was fancy bread flour mixed with spices
And some sifting
butter and milk melted together
then together with sultanas mixed up into dough
then left to rise
and baked and glazed
Hot Cross Buns – recipe adapted from SBS food
teaspoons dried instant yeast
500g bread flour
1 teaspoon cinnamon
½ teaspoon ground all spice
¼ teaspoon fresh grated nutmeg
1 large egg
Crosses (if you choose to make them)
2 Tablespoons self raising flour
2 Tablespoons cold water
4 Tablespoons of sugar
¼ teaspoon cinnamon
150mls boiling water
Sift together flour, spices, salt and yeast
In a saucepan heat the milk over a low heat and melt the butter into it.
In a separate bowl beat the egg.
Add the milk and butter mixture to the flour and mix . Add the egg and mix well to form a dough. I used the dough hook on my mixer to do this
Knead with dough hook in mixer (or by hand) until it feels smooth and is no longer sticky (approx 3 mins).
Place in a lightly oiled bowl, cover with plastic wrap and place in a warm spot to prove until doubled in size (about 1 hour).
Punch the dough down and then separate it into equal portion ( it doesn’t matter the size as long as they are about the same size as each other)s.
Place the buns close together on a lightly greased baking tray.
Cover and allow to rise until doubled in size (approx an hour).
For the crosses: Mix the flour and water thoroughly to form a thick paste. Spoon into a zip-lock bag, cut a little hole out of the corner of the bag and use it to pipe the mixture in crosses on top of the buns.
Bake the topped buns at 220°C for 15-20mins.
For the glaze: Mix together all ingredients, dissolving the sugar in the boiling water. Brush over the buns lightly while still hot.
Enjoy Fresh and hot from oven with real proper butter