Hot Cross Buns

By Dixie Elliott

Hot Cross Buns
Get ready for Easter with this classic recipe for hot cross buns, brought to you by MiNDFOOD.

Get ready for Easter with this classic recipe for home made hot cross buns.

Makes 16

1 1/2 cups hot milk

2 x 8g sachets dried yeast

1/4 cup caster sugar

4 cups plain flour

2 tsp mixed spice

1 tsp citric acid

80g butter, melted, cooled

2 eggs, lightly beaten

1 cup sultanas

3/4 cup currants

Cross paste

1/2 cup plain flour

1/3 cup cold water


2 Tbsp caster sugar

2 Tbsp cold water

1 tsp powdered gelatine

1 Whisk milk, yeast and sugar in a large jug. Stand in a warm place for 10 minutes or until frothy. Sift flour, mixed spice and citric acid into a large bowl. Add sultanas and currants and stir until well combined. Make a well in the centre and add yeast mixture, butter and eggs. Stir with a spoon until a soft dough forms.

2 Turn dough onto a lightly floured surface and knead for 5 minutes or until smooth. Form the dough into a ball and put into a lightly oiled large bowl. Cover with plastic wrap and stand in a warm place for 25 minutes or until dough is well risen.

3 Preheat oven to 200C. Lightly brush a 23cm square cake pan with butter. Punch dough down with your fist, then turn onto a floured surface and knead for 2 minutes. Divide the dough in half , then divide each portion into 8 even pieces. Form each piece of dough into a roll. Place rolls into prepared cake pan, side by side. Stand in a warm place for 20 minutes to rise.

4 Meanwhile, combine the flour and water in a small bowl to form a smooth paste. Spoon into a small clip lock bag. Snip one corner of bag and pipe in a continuous line down the centre of each row of buns. Repeat in the opposite direction to make crosses. Bake buns for 20-25 minutes or until golden and sound hollow when tapped. Transfer to a wire rack to cool.

5 To make glaze, stir sugar, water and gelatine in a small saucepan over a medium heat, until sugar dissolves, boils and mixture thickens slightly. Brush tops of buns with glaze while buns are still hot. Serve warm with butter.


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