Hot Cross Buns
- Serves 12
- Prep time: 20 mins | Cooking time: 20 mins
Nothing else reminds us of Easter more than the smell of fresh hot cross buns bursting with fruit and spices.
Recipe by: Gregg's
Ingredients
3 tsp instant yeast
2 Tbsp flour
1 Tbsp sugar
1/4 cup lukewarm water
4 cups plain flour (additional)
3 Tbsp caster sugar
1 tsp Gregg's Ground Mixed Spice
1 Tbsp Gregg's Ground Cinnamon
1/2 tsp Gregg's Ground Nutmeg
50g butter, softened
1 1/2 cups mixed fruit
1 cup lukewarm water (additional)
Crosses
1/4 cup plain flour
2 tsp caster sugar
2 1/2 Tbsp water
Glazing
1 egg, lightly beaten
Method
Place the yeast, 2 Tbsp flour, sugar, and ¼ cup water in a small bowl. Leave in a warm place for approximately 10 minutes or until frothy.
Place the extra flour, caster sugar and Gregg's spices in a bowl. Rub in the butter, stir in the fruit then add the yeast mixture and extra water. Mix to form a soft dough. Place onto a lightly floured surface and knead for 2 - 3 minutes or until smooth. Place in an oiled bowl, cover and leave in a warm place 30 to 40 minutes.
Preheat the oven to 200°C.
Turn the dough out of the bowl and knead. Divide into 12 portions and shape each portion into a ball. Place on a baking tray lined with baking paper making sure the portions are touching each other. Cover with a tea towel and leave in a warm place for 20 minutes.
To prepare the crosses
Mix the ingredients into a paste.
Pipe the paste onto the top of buns.
Bake in the preheated oven for 15 minutes. Remove from the oven, brush with egg and return to oven for a further 5 minutes.