Well, it is Easter Sunday in New Zealand so Happy Easter. I do hope you’ve spent the better part of today munching down on some tasty chocolate, alongside family and friends!
Although hot cross buns are a traditional Good Friday treat, I made these buns last night and they are seriously tasty! I told myself I shouldn’t but when they came out of the oven at 10-something pm I cut a bun open, spread it with creamy butter and gobbled it down….right then and there. Then I went in for another. But hey, it’s Easter. We can do that at Easter. Kind of.
There is just something I love about hot cross buns! They are perfect fresh, freeze well and are fabulous toasted. Happy cooking!
Sticky Hot Cross Buns
For the buns:
- 1/2 cup of milk
- 1/2 cup boiling water
- 1 tsp brown sugar
- 1 tbsp yeast
- 4 cups white flour
- 2 tbsp brown sugar
- 1/4 tsp salt
- 1 tbsp butter
- 1 cup mixed fruit (I used a simple combination of sultanas and currants)
- 1 egg, lightly beaten
For the crosses:
- 1 tbsp butter, chilled
- 1/4 cup flour
- 2 tbsp cold water
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 cup boiling water
Pour milk and water into a bowl. Stir in sugar, and sprinkle over yeast. Set aside for approximately 5 minutes or until yeast mixture is nice and frothy.
Using a larger bowl, mix together flours, extra sugar and salt. Rub in butter, add fruit and spice. Make a well in the centre, pour in yeast liquid plus egg, mix thoroughly, dough should be slightly sticky – a little more warm liquid may need to be added. It could be up to an extra 1/4 cup.
Turn onto a lightly floured bench and knead for 10 minutes. Return dough to a warm, greased bowl, leave in a warm place to double in bulk – this will take roughly 1 hour. Turn the dough onto a lightly floured bench, and knead 2-3 minutes.
To shape buns, divide the dough into 15 pieces and roll into balls. Place onto a lightly greased tray, one finger width apart. Return to a warm place to double in bulk for approximately 60 minutes.
Right, you are now ready to place the crosses on the buns. Rub 1 tablespoon of chilled butter into 1/4 cup flour then mix to a soft dough, using 2 tablespoons of cold water. Roll out on a floured board and cut into appropriate lengths. Place carefully onto risen buns just before they go into the oven.
Bake at 220 degrees for 8-10 minutes. To make the sticky glaze, mix 2 tablespoons of brown sugar, and 1/2 teaspoon cinnamon with 1/4 cup boiling water. Microwave for 2-3 minutes and brush on the hot buns. Deliciously sticky and gooooood!!