X Hot Cross Buns X
- March 24, 2016
Easter is a special time of year for most and it wouldn’t be a traditional Easter without freshly baked Hot Cross Buns. There is nothing like the smell of buns, fresh out of the oven. They taste amazing by themselves or even with a dollop of butter, jam, creme or Nutella. We’re not going to lie, they arn’t the best thing for the waistline however they are delicious and we have been eating well for the past few weeks so we can get involved. Nom Nom Nom!
Bakers Delight will bake more than 13 million Hot Cross Buns this Easter!!!
Did you know?
A hot cross bun is a spiced sweet bun made with currants or raisins, marked with a cross at the top and traditionally eaten on Good Friday in Britain, Australia, NZ, South Africa, Canada & India. The buns mark the end of Lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus and the spices inside signifying the spices used to embalm him at his burial.
Here is a simple Hot Cross Bun Recipe if you want to try it at home.
- Step 1
Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.
- Step 2
Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.
- Step 3
Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C or 170˚C fan-force.
- Step 4
Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.
- Step 5
Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to theboil. Boil for 3-4 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.
Happy Easter to you all – we hope you enjoy the long weekend with your families and friends.