Hot Cross BunsI made Alison Holst’s recipe without change for years and I loved it. However as the years went on, I got fussy, I wanted more fruit and more spice and have adapted it to make it my own, and a beautiful rich, smooth dough, the rises and makes the most tastiest, lightest buns every, Once you make your own, you get that sumptuous smell of the buns baking, you’ll wonder why you hadn’t done it before, and will never look back. My guilty pleasure is to eat them all year round! Enjoy!
- 4 tsp Active Dried Yeast
- 1/2 cup warm milk
- 3/4 c + 1 Tbl warm water
- 90gm melted butter
- 1 egg
- 4 cups flour
- 1 cup mixed fruit (I use sultanas, peel and currants)
- 1 1/2 Tbl each of mixed spice and cinnamon
- 1 tsp salt
- 1/2 cup brown sugar
- 1 tsp ground cloves
- 2 tsp vanilla extract
For the crosses
- 2 heaped dessert spoons of flour
- enough water to make a thick paste (approx. 1/4 cup)
For the glaze
- 2 tsp sugar
- 1/8 c hot water
- Place all ingredients into the bread maker and set on dough cycle (or mix together and then knead for 10 minutes. Then cover and leave in a warm place to rest for 30 minutes)
- Cut dough into 16 pieces (or less if you want bigger buns), and place in a cake tin or on a tray, Leave to rise in a warm place for a few hours or over night until almost doubled in size
- mix Flour and water together to make paste for crosses. Pour into a small plastic bag, cut the corner off and pipe onto the buns
- Bake in an oven at 180° for 15 – 20 minutes. They should be brown, you know if they are done, if you tap the middle they should sound hollow.
- Remove from oven, quickly make the glaze and brush on top.
- Set aside for a few minutes to cool slightly, and then devour with butter!