The mornings are cooler and there is a refreshing crispness to the air. With Easter just around the corner now is the time to embrace the change of seasons and get back into baking mode with this delectable recipe for Hot Cross Buns!
The smell of these goodies baking will fill your kitchen with the most delicious of smells, making you feel all warm and fuzzy inside!
For more recipe and baking ideas head on over to my RECIPES page where you will find all of your favourite baked goods from The Art of Afternoon Tea
Ingredients – Buns – makes 12
1/4 cup caster sugar
1 cup warm milk
1 tbsp dried yeast
3 cups plain flour
1 heaped tsp mixed spice
50g butter melted
1 egg lightly beaten
1 cup sultanas or currants (optional)
1 tbsp olive oil
Ingredients – Cross Paste
1/4 cup plain flour
3 tbsp cold water
Ingredients – Glaze
2 tbsp caster sugar
2 tbsp cold water
1 tsp powdered gelatine
Preheat the oven to 200C and grease and line a deep baking tray.
Combine the milk, yeast and sugar in a small bowl.
Stand for 5-10min until frothy.
In a large bowl sift the flour and mixed spice together.
Form a well in the flour and add the melted butter, beaten egg and yeast mixture.
Using a wooden spoon mix until a loose dough forms.
Turn out onto a lightly floured surface and knead until dough is smooth and elastic.
Knead in the currants/sultanas.
Shape the dough into a ball, place in a lightly oiled bowl and cover with a tea towel.
Leave to rise for 30min in a warm, non-drafty position until dough has doubled in size.
Punch down the dough and divide into 12 even pieces.
Roll each piece into a smooth ball and place on the prepared baking tray 3x rows of 4.
Cover the tray with a tea towel and leave to rise in a warm position for 20min.
To make the cross paste, combine the flour and water to form a smooth thick paste.
Put the mixture into a piping bag, (or a snap lock bag with the end snipped off) and pipe a cross through the centre of each bun.
Bake for 20-25min until golden.
To make the glaze, place the sugar, gelatine and water in a small pan on medium heat and cook, stirring for 5min until sugar is dissolved and mixture has thickened slightly.
Remove pan from the heat.
Take the buns from the oven and transfer to a wire rack.
Brush the glaze over the top while the buns are still hot.
Stand for 15min until the glaze sets.
Serve warm with butter.
Best consumed the same day as baked.
For chocolate buns add 1/4 cup cocoa to the sifted flour mix and knead on a surface lightly dusted with cocoa (not flour).
Substitute 1 cup chocolate chips for the sultanas/currants.
For cinnamon buns substitute 1 heaped tsp cinnamon instead of mixed spice.
My favourite mixing bowl is this crazed 1950’s Cornishware piece I found at a country market in outback NSW. The gorgeous teacups are Legle Porcelaine De Limoges from France.