Rebel Without A Pause

Rebel Without A Pause

Delicious Homemade Hot Cross Buns Recipe

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Hot Cross Buns

I first tried to make hot cross buns a few years ago to take to a relative’s house for an Easter brunch. They were a fail, but if anyone needed, I dunno, a paperweight or a boulder they would’ve worked for that. Heavy as bricks, they were.

So I’ve been hesitant to try them again. Until I picked up that free mag you get at the cash register at Coles (not sponsored btw) and saw what looked like a pretty simple recipe to try.

I did, and it worked, so I’m here to share it with you.

You can see the original in the mag here. Hot tip: There’s tonnes of great Easter stuff in there, grab a copy, I’m going to try the tuna cakes next.

Hot Cross Buns

The recipe takes about an hour and a half with all the prep, then another twenty for baking, so you best be prepared for delayed gratification.

There’s minimum fruit and spices in this one too, I’m sure you can add more, but this combo worked really well for my kids, they annihilated them with zero whinging.

So, without further ado …

Hot Cross Buns Ingredients

  • 2 teaspoons (1 sachet/7g) dried yeast
  • 2 tablespoons caster sugar
  • 3/4 cup (185ml) warm milk
  • 2 1/2 cups (375g) plain flour
  • 1 teaspoon mixed spice
  • 40g butter
  • 2/3 cup (110g) sultanas
  • 1 teaspoon finely grated orange rind
  • 1 egg, lightly whisked
  • 1/3 cup (50g) plain flour, extra
  • 1 1/2 tablespoons caster sugar, extra
  • 2 tablespoons boiling water
  • 1 teaspoon gelatine powder
  • Butter, extra, to serve

Hot Cross Buns Method

Step 1: Combine yeast, sugar and milk in a small bowl. Stand in a warm place for 10 mins or until frothy.
Step 2: Combine flour and mixed spice in a bowl. Rub in butter. Stir in sultanas and orange rind. Make a well in the centre. Stir in yeast mixture and egg. Cover. Set aside in a warm place for 40 mins or until dough doubles in size. Grease an 18cm x 28cm slice pan.
Step 3: Knead the dough on a floured surface for 5 mins. Divide into 12 portions. Roll each portion into a ball. Place in prepared pan. Cover. Set aside in a warm place for 10 mins.
Step 4: Preheat oven to 220°C. Combine extra flour and 2 teaspoons of extra sugar in a small bowl. Stir in 2 tablespoons cold water to form a thick, smooth paste. Place in a sealable plastic bag and cut off 1 corner. Pipe over buns to make crosses. Bake for 20 mins or until buns sound hollow when tapped on top. Turn onto a wire rack to cool.
Step 5: Stir boiling water, gelatine and remaining 1 tbs extra sugar in a heatproof jug until gelatine dissolves. Brush over hot buns.
Smother with butter and ENJOY! Happy Easter.
Hot Cross Buns

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