Traditionally baked on Good Friday, hot cross buns are a favorite Easter food around the world. And now you make them at home! In fact, they're surprisingly easy to make.
English folklore told of many superstitions around hot cross bun including one belief that buns or loaves baked on Good Friday would never go mouldy, and as such, were hung in homes as good luck charms.
Seeing as there are no preservatives used in this recipe, the buns do not last as long as commercially made ones, however, I think they taste just as delicious. If you even have hot cross buns left after few days just toast them or microwave them.
Prep Time: 2 hours, 20 minutes
Cook Time: 22 minutes
Total Time: 2 hours, 42 minutes
- 3 cups of all-purpose flour
- 1 cup of whole wheat flour
- 2 x 7 gram sachets of instant yeast
- 1/3 cup castor sugar
- 1 tsp ground cinnamon
- 1/4 tsp of nutmeg
- A pinch of cloves
- A pinch of salt
- 1 1/2 cups of sultanas or currants
- 40 grams of butter (3 Tbsp butter)
- 300 mls milk
- 2 large eggs, beaten
- ***FLOUR PASTE***
- 1/2 cup of all-purpose flour
- 5 Tbsp of water
- 1/3 cup of water
- 2 tbsp castor sugar
- Combine the flour, instant yeast, sugar, spices, salt and sultanas in a large mixing bowl. Set aside.
- Melt butter in a small saucepan over medium-high heat. Add milk to saucepan and heat for about 1 minute. Add warm milk mixture and beaten eggs to flour mixture.
- Use a spatula to mix the dough until it almost comes together. It will be quite sticky so dust your hands with flour. Roll the dough into a ball.
- Turn dough out onto a floured surface. Knead it for 10 minutes, or until the dough is smooth. Place it into a lightly oiled bowl and cover the bowl with plastic wrap. Place bowl in a warm, draft-free place (like a cupboard) for 1 to 1 1/2 hours, or until dough doubles in size.
- Line a large baking tray with baking paper. Punch dough down to its original size. Knead it on a lightly floured surface until it's smooth.
- Divide dough evenly into 12 portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draft-free place for 30 minutes, or until buns double in size. Preheat oven to 375F (190C).
- Time to make the flour paste. Mix the flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon the paste into a small snap-lock plastic bag. Cut off 1 corner of bag with scissors. Pipe a thin cross over the top of each bun.
- Bake buns for about 20 to 25 minutes, or until buns are golden brown.
- Make the glaze. Place water and sugar into a small saucepan over low heat. Stir continuously until sugar dissolves. Bring to the boil for 5 minutes. Keep an eye on the mixture so that it doesn't burn. Brush hot sugar glaze over warm buns. Serve hot cross buns warm or at room temperature.