Sorry for the belated Easter baking post! Its been a busy couple of weeks!
Easter for me really wasn’t feeling so Eastery. (Totally a word) As my blog name suggests, I am a MASSIVE sugar junkie and love all types of chocolate so for me, Easter is one big sugar coma, so seeing as I couldn’t eat any chocolate at all this year, I was in a bit of a pouty mood. Particularly when I saw this recipe for Creme egg cupcakes that was just genius!
It got even worse when I realised I couldn’t buy hot cross buns – in particular the chocolate chip ones that I am so fond of. It never occured to me to actually make my own Hot Cross Buns, but on Good Friday that is exactly what I did.
It was actually a lot easier than I thought it would be – but just a bit time consuming with the various waiting periods to get the yeast to rise. Being a slightly chilly day with a lack of sun, I had no nice warm spot to put these to help them rise, but it didn’t affect the rising too much!
The end result was very similar to store bought hot cross buns – except with more fruit and less mixed spice! Mine were also quite orangey, but hey, the good thing about making your own is that you can make them taste however you prefer!
I think I will definately be making a repeat batch next year – perhaps even a version with some dairy free chocolate in them to bring back the Easter spirit!
Hot cross buns
- 1 1/2 cups (375ml) warm milk
- 2 tsp (7g/1 sachet) dried yeast
- 1/4 cup (55g) caster sugar
- 60g butter, melted
- 1 egg, lightly whisked
- 4 1/2 cups (675g) plain 00 flour
- 1 tsp salt
- 3 tsp mixed spice
- 1 cup (170g) sultanas
- 1/4 cup (45g) currants
- 1/4 cup (50g) mixed peel
- 1/3 cup (80ml) cold water
- 1/2 cup (170g) apricot jam
- Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.
- Combine the milk mixture, butter and egg in a jug and whisk to combine. Combine 4 cups (600g) of flour, salt, mixed spice and remaining sugar in a bowl. Add the sultanas, currants and mixed peel and stir to combine. Make a well in the centre. Pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.
- Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
- Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
- Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and widthways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 20 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).
- Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.