BUN TIMES

In Recipes

1Nothing quite beats the delicious scent of cinnamon, nutmeg and cloves in the kitchen when you’re making hot cross buns.

Hot cross buns are a classic Easter holiday staple and most families have tried and tested recipes they’ve passed down over generations. We’ve put together our two favourite recipes, one traditional and one slightly more modern for our gluten-free fans.

Traditional hot cross buns

Makes: 12

Prep time 30 min, rising time 1 hour 20 min, baking time 35 min

2Ingredients

For the dough

1½ cups lukewarm milk

½ cup sugar

10g yeast

1 large egg

4½ cups flour

3 tbsp unsalted butter, melted

1 tbsp cinnamon

3½ tsp nutmeg

¼ tsp allspice

¼ tsp cloves

1 tsp salt

½ cup raisins

½ cup sultanas

½ cup fruit cake mix

For the crosses

½ cup flour

⅓ cup water

For the glaze

½ cup sugar

¼ cup water

METHOD

For the dough

  1. Mix the milk, sugar and yeast in a non-slip mixing bowl with a whisk. Add the egg, then flour, butter, spices and salt. Once everything is thoroughly combined, fold in the dried fruit with a spatula.
  2. Turn out the dough on to a lightly floured bamboo board and knead for 5–8 minutes. Test the dough’s elasticity by poking it gently with a knife – when it springs back without leaving a dent, it is ready.
  3. Place the dough in a lightly oiled ceramic mixing bowl and cover with cling film. Let it rest for 1 hour, until doubled in size.
  4. Place the dough on to a lightly floured surface. Cut into 12 equal pieces with a utility knife. Roll each piece into a ball and place on a greased baking tray. Cover the dough with a dish towel and leave to rise in a warm place for 20 minutes.
  5. Preheat oven to 180°C. Bake the buns for 35 minutes, until golden brown.

For the crosses

  1. To make the crosses, mix the flour and water until smooth.
  2. Spoon into a piping bag and pipe a cross on to each bun.

For the glaze

  1. To make the glaze, heat up the sugar and water in a saucepan until the sugar is dissolved.
  2. While buns are still hot, use a silicon brush to brush them generously with the glaze.

4Gluten-free hot cross buns

Makes 12:

Prep time 30 min, rising time 1 hour, baking time 15–20 min

Ingredients

For the dough

½ cup raisins

½ cup sultanas

½ cup fruit cake mix

150 ml lukewarm milk

550 ml lukewarm water

14g yeast

⅓ cup sugar

400g gluten-free flour mix, plus extra for kneading

2 tbsp baking powder

1 tbsp cinnamon

½ tsp nutmeg

¼ tsp allspice

¼ tsp cloves

½ tsp salt

125g butter, cubed

6For the glaze

½ cup sugar

¼ cup water

For the crosses

1 cup icing sugar

3–4 tbsp milk

½ tsp vanilla essence

Method

For the dough

  1. Soak the raisins, sultanas and dried fruit in warm water in a bowl for 10 –15 minutes, until soft.
  2. Using a measuring cup add milk, water, yeast and 1 tbsp sugar together, then whisk. Let the mixture stand for 10 minutes, until frothy.
  3. Combine the gluten-free flour mix, remaining sugar, baking powder, spices and salt. Rub in the butter with your fingertips until the mixture turns into fine crumbs.
  4. Using a spatula combine the flour/ butter mixture with the yeast mixture and soaked dried fruit.
  5. Place the dough on to a lightly floured cutting mat and knead until it is pliable.
  6. Divide into 12 equal pieces. Roll each piece into a ball and place on a greased baking tray. Cover with a dish towel and leave to rise in a warm place for 1 hour.
  7. Preheat oven to 200°C. Bake the buns for 15–20 minutes, until slightly browned on top.

For the glaze

  1. Follow steps 1–2 from the traditional hot cross buns.

For the crosses

  1. Whisk together icing sugar, 3–4 tbsp milk (depending on consistency) and vanilla until thick and smooth. Spoon into a piping bag and pipe a cross on to each bun.

Now that we’ve given you all the tricks up our sleeve, it’s time to test these out yourself, get your hands dirty and make sure the entire family gets involved with the baking. Serve them warm on your favourite dish, with a generous dollop of butter on each one and steaming mugs of tea or coffee.

*Recipe courtesy of MyKitchen Magazine

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