Whatever inspiration you’re after…. a new recipe to wow the family, a little bit of help making the perfect bed, styling a sideboard, some lifestyle articles or what’s new at Provincial, our Journal will bring you stories to brighten your day.
It is a tradition to eat Hot Cross Buns on Good Friday, so why not take some time to make your own this year? This recipe from Taste is sure to be a hit with your family and friends. You’ll not only get to enjoy eating and sharing them, but the baking aroma that will fill your home will be delightful!
- SERVES12
- PREP2h 30 mins
- COOK25 mins
INGREDIENTS
For the Hot Cross Buns
-
Melted butter, to grease
-
490g (3 1/4 cups) Bread & Pizza Plain Flour
-
170g (1 cup) sultanas
-
2 tablespoons mixed peel
-
2 tablespoons caster sugar
-
1 teaspoon (7g/1 sachet) dried yeast
-
1 teaspoon mixed spice
-
1 teaspoon ground cinnamon
-
1 teaspoon ground nutmeg
-
Large pinch of salt
-
250ml (1 cup) warm milk
-
50g butter, melted
-
1 egg, lightly whisked
-
Plain flour, to dust
-
Butter, to serve
Cross Paste
-
40g (1/4 cup) plain flour
-
2 tablespoons cold water
Glaze
-
70g (1/3 cup) caster sugar
-
80ml (1/3 cup) cold water
METHOD
-
Brush a baking tray with melted butter. Combine the flour, sultanas, mixed peel, sugar, yeast, mixed spice, cinnamon and nutmeg in a large bowl. Stir in the salt.
-
Make a well in the centre. Add the milk, butter and egg. Use a wooden spoon to stir until just combined. Use your hands to bring the dough together in the bowl.
-
Turn onto a well-floured surface. Knead for 10-15 minutes or until smooth and elastic. Brush a large bowl with melted butter. Place dough in the bowl. Turn to coat. Cover with plastic wrap or a damp tea towel. Place in a warm, draught-free place to prove for 1 1/2 hours or until dough doubles in size.
-
Preheat oven to 200°C. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2-3 minutes or until dough is smooth and elastic and has returned to its original size. Divide into 12 equal portions. Shape into balls. Place, side-by-side, on the prepared tray. Place in a warm, draught-free place for 30 minutes or until dough has risen 1-2cm.
-
To make the cross paste, combine the flour and water in a bowl until a smooth paste forms. Transfer to a piping bag fitted with a 2mm plain nozzle. Pipe in a continuous line along the centre of each row of buns. Repeat in the opposite direction to make crosses. Bake for 20 minutes or until golden and the buns sound hollow when tapped on the base.
-
Meanwhile, to make the glaze, place sugar and water in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves and the mixture thickens slightly.
-
Brush the tops of the buns with the glaze. Serve hot with butter.
Tip
For a light, fluffy bun, always check the used by date on dry yeast, ensure the yeast doesn't directly touch the salt as it will be killed (place in either side of the bowl prior to mixing), ensure you prove the dough, so it is doubled in size & ensure the buns go into a preheated oven.
