One a penny, two a penny, Hot Cross Buns!!
Good Friday is simply not Good Friday unless you have Hot Cross Buns. Traditionally reserved for this special day, these buns are now widely available all year round. I love how the year is punctuated with events, festivities and celebrations. It’s a shame manufacturers merge these into one and thus each event loses its uniqueness. Of course, buy these Easter buns whenever you like but by baking them yourself once a year you keep them special and enjoy them all the more. They not only taste amazing, but your home will be filled with that wonderful fresh baked smell infused with the delicious spices these fruit buns contain. So, get baking tomorrow and have a very Good Friday!
500g strong plain flour
5ml (1 tsp) salt
15ml (1Tbsp) caster sugar
10ml (2 tsp) fast action yeast
10ml (2 tsp) cinnamon
15ml (1 Tbsp) mixed spice
125g dried mixed fruit
300ml milk (warmed)
Flour paste: 60g plain flour & 60ml water
Glaze: 90g caster sugar & 90ml water
- Make the dough by placing the flour, salt and sugar in a large mixing bowl. Add the butter and rub with your fingertips into the dry ingredients. Add the spices, yeast and fruit.
- Slowly add the warmed milk and stir together to form a moist dough.
- Knead the dough well for 10 minutes, only using extra flour if the dough gets sticky. Alternatively, place all the dough ingredients in a free-standing mixer and using the dough hook, mix together gently then increase the speed and knead for 5 minutes.
- Cover the dough and leave to prove in a warm place for an hour or until nearly double in size.
- Divide the dough into 9 and roll each piece into a ball, place evenly apart on a lined baking tray. If desired place in the shape of a wreath – as in photo above.
- Cover with a clean tea towel and leave in a warm place to prove for a further 30 minutes.
- Meanwhile, preheat the oven to 200°C fan and prepare the flour paste – in a small bowl mix together the flour and water with a fork until smooth.
- Using a piping bag – pipe the paste over each roll to form a cross.
- Bake in the oven for 20 minutes or until golden brown.
- Meanwhile, make the glaze by placing the sugar and water in a small saucepan. Gently heat to dissolve, then boil for 2 minutes.
- Brush the buns with the glaze as soon as they come out of the oven and leave to cool slightly before serving.