Hot Cross Buns
- Prep Time1 hr 50 min
- Cook Time20 min
- Total Time2 hr 10 min
- YieldMakes 12
Ingredients
- 2 tsp (7g sachet) dry yeast
- 1/4 cup (55g) caster sugar
- 1/2 cup (125ml) warmed milk
- 1 x 60 g egg, lightly beaten
- 3 cups (450g) plain flour
- 1 tbsp McCormick Allspice Ground
- 1 tbsp McCormick Ginger Ground
- 50 g butter, cubed
- 1 cup (80g) dried currants
Flour Paste
- 1/3 cup (50g) plain flour
- 1 tbsp caster sugar
Glaze
- 1 tsp powdered gelatine
- 2 tsp caster sugar
Method
1
Combine yeast, sugar, warmed milk and ⅓ cup (80ml) warm water in a bowl. Set aside for 5 minutes or until mixture is foamy. Add egg and whisk to combine.
2
Combine flour with McCormick Allspice and Ginger in a bowl. Use your fingertips to rub butter into flour mixture until it resembles fine breadcrumbs. Stir in the currants then make a well in the centre. Pour the yeast mixture into the well and stir until a dough forms. Turn onto a lightly floured surface, knead for 10 minutes or until smooth and elastic.
3
Place dough in a lightly greased bowl. Cover with plastic wrap and set aside for 1 hour or until dough doubles in size.
4
Preheat oven to 200°C. Grease a 20cm x 30cm slice tin. Turn dough onto a lightly floured surface and knead until it returns to original size. Divide into 12 portions and roll into balls. Place side by side in pan. Set aside in a draught-free place for 30 minutes or until doubled in size.
5
To make flour paste, combine flour, sugar and ¼ cup (60ml) cold water in a bowl. Spoon into a snap-lock bag and snip off 1 corner. Pipe crosses onto buns. Bake for 10 minutes. Reduce oven to 180°C and bake for further 10 minutes or until golden.
6
Meanwhile to make glaze, combine gelatine, sugar and 1 tbsp boiling water in a bowl, stirring until sugar and gelatine dissolve. Turn buns onto a wire rack. Brush buns with glaze. Serve with butter.
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