Prep time:1 hr 30 min ,plus 4 hours rising time
Cook time:20 min
Hot cross buns are delicious treats that are too good to keep just for Easter, they make a great mid morning or afternoon tea treat all year round.
This year on Easter morning I will be flying to the US but before I leave for the airport I will bake these and leave for Micha and my family to enjoy Easter morning:) They are really easy to make and I just love the smell of yeast rolls baking... I am telling you... your house will smell delicious:)
Ingredients For the buns:
For the crosses:
1. For the buns: Heat the milk, butter, and vanilla extract in a pan until the butter has just melted. Cool until tepid. Whisk in the dried yeast and 1 tablespoon of sugar. Leave for 10 minutes or until frothy.
2. Put the remaining sugar, the flour, a teaspoon of salt, and spices into a bowl. Mix in the egg. Add the milk mixture and form a dough. Knead on a floured surface for 10 minutes or until smooth and elastic. Press the dough out into a rectangle, scatter over the dried fruit evenly, and knead briefly to combine.
3. Shape into a ball, place in an oiled bowl, and cover with cling film. Leave to rise in a warm place for 1–2 hours or until doubled in size. Knock back to deflate, then divide into 10–12 pieces and roll into balls. Place them on baking sheets lined with baking parchment. Cover with cling film and leave to rise for 1–2 hours or until doubled in size.
4. Preheat the oven to 220C/200C fan/gas mark 7. Brush the buns with beaten egg to glaze.
5. For the crosses: Mix the flour and sugar with enough water to make a spreadable consistency. Put the paste into a piping bag and pipe a cross on top of each bun. You can use a piping bag fitted with a fine nozzle, or a small disposable piping bag with the tip cut off. The paste should be thin enough to be piped, but not runny. Pipe a straight line across the centre of the top, then pipe a second line at right angles to this.
6. Bake for 15–20 minutes or until risen and golden brown. Transfer to a wire rack and allow to cool for at least 15 minutes before serving.
Cooking with Joanna
My passion for food is a huge part of my life. I love trying new foods and creating new and interesting recipes.