It was Easter weekend last week, and apart from splashing in the paddling pool, lazing in the garden with J and Ash, I also managed to do this month’s Baking Challenge… I missed last month’s challenge so I really wanted to do this.
I have made hot cross buns a few times before, all using different methods, and this one I have to say turned out to be one of the better ones! 😀
Thank you Sarah from Simply Cooke for this lovely recipe. And here it is:
- 3 1/2 – 4 c (440 – 500 g) flour
- 3/4 c (190 ml) lukewarm milk
- 1/2 c (125 ml) lukewarm water
- 1 package (2 1/2 t) active dry yeast
- 1 T sugar
- 1/4 c (65 g) sugar
- 1/2 t salt
- 1/4 c (55 g) butter, melted
- 1/4 t allspice
- 1/2 t cinnamon
- 1/4 t nutmeg
- 2 eggs
- 2/3 c (100 g) currants
- 1/4 c (40 g) diced citron
- 1 egg
- 1 c powdered sugar
- 1 t grated lemon peel
- 1 1/2 T milk
- 1 c (125 g) flour, milk, water, yeast, and 1 tablespoon sugar, mix well. Set in a warm place until frothy.
- Melt the butter and let it cool.
- To the yeast sponge, add remaining sugar, salt, melted butter and spices; beat in eggs, one at a time. Add 1 c (125 g) flour and beat 5 minutes with electric mixer.
- Gradually add remaining flour, currants, and citron.
- Turn out onto floured board and knead until smooth and elastic (8 – 10 minutes). Place in a greased bowl, turning to grease top of dough. Cover with kitchen towel and set in warm place until doubled in bulk.
- Punch down. Turn out onto lightly floured board and knead lightly for 2 minutes.
- Divide dough into 24 equal parts and shape into buns. Place well apart on greased baking sheet. Cover and let rise until almost doubled in size (about 30 minutes).
- Make a cross (X) on each bun with a razor blade or sharp knife. Brush with egg yolk beaten with 1 T water. Bake at 375 F (190 C) for 15-20 minutes or until golden in colour. Cool on wire rack.
- Make the glaze by mising the ingredients. Drizzle over buns in the cross design.
It took a good part of the afternoon but most of the time was spent waiting really. It’s not hard to make and it’s a big difference to those airy supermarket bread. But now I have a big pile of them…. I have to make some bread and butter pudding soon!