Hot cross buns!
Hot cross buns!
One a penny, two a penny,
Hot cross buns!
Who else played this song on recorder ’til the cows came home when they were a kid? If someone handed me a recorder now, I reckon I could play that tune with my eyes closed! So ’tis the season for freshly baked, fruity and sticky buns to celebrate Easter! And how good do these ones look? I just want to pick one right up off that pretty plate, slice it open and smother it with loads of butter. I hope you get a chance to try out this recipe and share some Easter joy with your friends, colleagues, school mates and of course family. Have a happy and safe Easter everybody! Pssst… I also taped a how to make hot cross buns video so between this and the below step by step instructions, you’ll be whipping up buns tasty enough to sell at your local artisan bakery! So what are you waiting for!?
Makes: 18 buns
Prep Time: 30 minutes plus about 2 hours proofing time
Cook Time: 14 minutes
Make-Ahead: The dough can be made through step 1, then covered and proofed overnight in the refrigerator; proceed with steps 2 through 5 as directed. The cooled baked buns can be stored in an airtight container at room temperature for up to 3 days.
- 2/3 cup full fat milk, warmed to 37°C
- 2 1/4 teaspoons instant yeast (about 9g)
- 1/3 cup packed golden brown sugar
- 2 teaspoons finely grated orange zest
- 3 1/2 cups plain flour
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 2 large eggs, whisked to blend
- 80g butter, melted
- 2 tablespoons sour cream
- 1 tablespoon orange blossom water (optional)
- 1/2 cup currants, rehydrated for 20 minutes in fresh orange juice then drained well
- 1 large egg
- 1 tablespoon pure cream
- 1 cup icing sugar
- 1 tablespoon milk
- In a small bowl, mix the warm milk and yeast and set aside for 5 minutes to bloom the yeast.
- Meanwhile, in the bowl of an electric stand mixer, combine the brown sugar and orange zest. Using your hands, rub the zest into the brown sugar for about 1 minute, or until the zest becomes fragrant.
- Add the flour, salt, and cinnamon and mix on low speed with the dough hook attachment to blend. Add the milk-yeast mixture, eggs, melted butter, sour cream, and orange blossom water (if using) and knead on medium-low speed for about 10 minutes, or until the dough is smooth and elastic.
- Transfer the dough to a lightly floured work surface. Knead the currants into the dough to distribute evenly, about 3 minutes. Place the dough in a lightly oiled bowl, cover with a tea towel, and set aside in a warm place for about 1 hour, or until the dough doubles in size.
To form the buns and toppings:
- Punch down the dough and divide it into 18 equal-size pieces, weighing about 50g each. Form each dough piece into a ball and place them on 2 sturdy baking sheets that have been lined with baking paper. Cover the dough balls with an oil sheet of plastic wrap and set in a warm place for 45 minutes to 1 hour, or until doubled in size.
- Meanwhile, position a rack in the centre of the oven and preheat the oven to 190°C (170°C fan-forced). In a small bowl, mix the egg and cream to blend.
- Remove the plastic wrap from the raised dough balls. Using a pastry brush, coat the dough balls with the egg wash. Bake for about 14 minutes, or until golden brown.
- While the baked buns cool slightly, mix 1 cup of icing sugar and about 1 tablespoon of milk in a small bowl to form a thick icing. Transfer the icing to a small piping bag or place it in a resealable plastic bag and snip off one of the bottom corners of the bag. Pipe the icing crosses over the top of each slightly cooled bun and serve warm.
Now you don’t have to wait for the bakeries to sell these comforting buns once a year… you can make them any ol’ time you like! How about that?!