Hot Cross Buns

Servings 12
Difficulty Intermediate
Total Time 2 hours

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INGREDIENTS

  • 500g cake flour
  • 1 tsp (5ml) salt
  • 2 tsp (10ml) mixed spice
  • 1 Tbsp (10ml) Hinds Spices Cinnamon
  • 3 Tbsp (45ml) butter or oil
  • 50ml granulated sugar
  • 1 Tbsp (15ml) active dried yeast
  • 200ml lukewarm water
  • 1 egg, beaten
  • 250g mixed fruit cake mixture

Piping dough

  • 100ml cake flour
  • 1 tsp (5ml) sunflower oil
  • Approx. 5ml milk
  • 1 pinch of salt
  • 1 pinch of baking powder

Syrup

  • 65ml water
  • 65ml granulated sugar

METHOD

  • Sift the flour, salt and spices into a warmed bowl and rub in the butter or stir in the oil. Add 45 ml sugar only.
  • Dissolve 5 ml sugar in the tepid water. Add the dried yeast to the liquid and sprinkle with a little flour, leave to activate. Make a well in the centre of the flour and pour in the warm liquid, yeast and egg.
  • Mix together to form a dough and knead until smooth and glossy. Put the dough into a greased bowl, cover and leave to rise in a warm place until it doubles in bulk.
  • Knock down the dough, add the fruit and knead lightly again. Divide the dough and shape into 12 tight round buns. Place them apart to prove on a greased baking tray.
  • Heat the oven to 220°C. Mix together the piping dough ingredient and whisk together to make a smooth batter. Place into a piping bag or small Ziplock bag.
  • Pipe a cross onto each risen bun before baking. Cook for 12 – 15 minutes or until the buns are well browned and sound hollow when tapped underneath.
  • To make the glazing syrup: Dissolve the sugar completely in the water in a saucepan over gentle heat, then increase the heat and boil rapidly for 3 minutes to form a syrup.
  • As soon as the buns come out of the oven, brush them thoroughly with syrup.