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Hot Cross Buns

Hot Cross Buns

Ingredients:

  • 1 sachet of dry yeast
  • 1 cup of whole milk
  • 5 cups of all-purpose flour
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/4 cup of sugar
  • 5 1/2 tbsp of unsalted butter, softened
  • 1 large egg, lightly beaten
  • 1/3 cup of warm water
  • 1 1/4 cups of raisins (optional)
  • For the piping:
  • 2/3 cup of all-purpose flour
  • 1/2 cup of water
  • For the glaze:
  • 2 tbsp of sugar
  • 2 tbsp of water


Directions:

Add the dry yeast to the lukewarm milk and whisk together. Let it sit for 5 minutes.

In a large bowl, sift together the all-purpose flour, nutmeg, cinnamon, salt, and caster sugar. Add the softened butter and mix it together until the mixture resembles fine breadcrumbs. Pour in the milk/yeast mixture, the egg, and the warm water. Add the raisins (optional). Stir together until the mixture forms a round dough ball. Cover with a tea towel and leave in a warm spot to rise for 30 minutes or until doubled in size.

On a lightly floured board, place the dough and knead for 5 minutes. Divide the dough into 12 equal-sized portions and roll each portion into a ball. Place the balls (1 cm apart) in a roasting pan. Set aside for 10 minutes.

Preheat the oven to 350°F. Make the piping by sifting the flour into a bowl and adding enough water to make a paste. Pipe the crosses onto the buns using a piping bag. Bake in the oven for 15 minutes or until the buns sound hollow when tapped.

To make the glaze, melt the sugar and water in a saucepan. Brush the tops of the buns with the glaze. Place the buns onto a wire rack to cool.