Easter – Hot Cross Buns

Hot Cross Buns

Yields 18 buns

You will need

237ml milk
30g butter or margarine
1 package active dry yeast
59ml warm water (45°C/110°F)
600g flour
75g sugar
1 tsp salt
1 tbsp cinnamon
200g California Raisins
100g mixed candied fruit
2 eggs, well beaten
1 egg yolk, diluted with 1 tsp water

Lemon topping
150g powdered sugar
2tsp lemon juice
1 tsp water

Toasted Teacakes

 

 

 

 

Method

Hot cross buns

Boil milk; stir in butter and cool to lukewarm. Dissolve yeast in warm water. Sift flour with sugar, salt and cinnamon in a large bowl. Stir in raisins and candied fruit until well coated. Stir in eggs, cool milk add yeast; blend well. Turn dough out onto lightly floured board and knead until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning onto grease top. Cover; let rise in warm place until doubled in bulk, about 1 1/2 hours. Knock back dough, pinch off pieces, and form smooth, rounded balls about 1 1/2 inches in diameter. Place balls of dough on greased baking sheet about 2 inches apart. Brush each bun with diluted egg yolk. Snip 1/2 inch deep cross in centre of each bun with greased scissors. Let buns rise in warm place until doubled in bulk, about 30 minutes. Bake at 400°F/200°C for about 8 to 10 minutes, or until lightly browned. Cool on wire racks for about 5 minutes. 

Lemon topping

Combine lemon juice and water; beat until smooth. Drizzle icing on the crosses of the hot cross buns.

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