Hot Cross Bun
Hot cross buns are a popular and tasty yeasted pastry traditionally served before Easter.
- Yield
- 12 buns
Ingredients
Buns
- 1 cup (240 ml) milk
- 4 teaspoons (20 mL) water
- 1 cake fresh yeast
- 3 cups (720 ml) all-purpose flour
- ⅓ cup (80 ml) granulated sugar
- 1 teaspoon (5 ml) salt
- ¼ teaspoon (1.25 ml) cinnamon
- ¼ teaspoon (1.25 ml) ground nutmeg
- 1 egg beaten
- ¼ cup (60 ml) melted butter
- 1 cup (240 ml) currants
Glaze
- 2 tbsp plain flour
- Vegetable oil
- 1 tbsp golden syrup
Method
- Heat milk and water to lukewarm.
- Crumble yeast. Mix with ½ cup (120 ml) flour. Stir in tepid milk/water and mix well.
- Cover and set aside in warm place until yeast is active and frothing, about 10–15 minutes.
- Mix remaining flour, sugar, salt, cinnamon and nutmeg.
- Stir egg and butter into the yeast mix, add the flour mixture and fruit. Mix well.
- Put dough onto a floured surface and knead. Return to bowl, and let rise until double in bulk, about 1 hour.
- Turn onto a floured surface and knead again.
- Preheat oven to 375°F (190°C).
- Divide dough into twelve pieces and shape into buns. Mark a deep cross on the top of each bun.
- Arrange on a baking tray, cover with tea towel, and let rise for 30 minutes. Bake in preheated 375°F (190°C) oven for 15 minutes or until golden brown.
- Mix together flour, vegetable oil and golden syrup.
- Remove buns from tray and glaze.