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Hot Cross Buns
This is a big recipe, so if you only want a dozen hot cross buns you can freeze or chill half of the uncooked dough to cook fresh another day. The cooked buns also freeze well.
Prep Time
15 mins
plus rising
Cook Time
60 mins
Serves
24
Baking
Vegetarian
Special Occasions
Kiwi
$
Kids
Nut Free
Ingredients
BUNS
2 cups sultanas/golden raisins, raisins, currants or dried apricots
1/2 lemon, finely grated zest of (optional)
2 tbsp mixed spice
1 tbsp cinnamon
1/2 tsp ground cloves
24 dark chocolate buttons or squares, (optional)
PIPING CROSSES
1/2 cup plain flour
1/2 cup water
2 tsp neutral oil
a pinch of salt
SYRUP GLAZE
1/4 cup sugar
3 tbsp water
Method
STEP 1
Make the Sticky Bun Dough, adding the dried fruit and lemon zest, if using, to the wet ingredients after you’ve added the butter, and combining the mixed spice, cinnamon and cloves with the flour and salt.
Leave to rise for about 1 hour 20 minutes or overnight in the fridge.
STEP 2
When risen, divide into 24 small balls and press a piece of chocolate into the middle of each, if desired.
Line a large roasting dish or 2 slice tins with baking paper and arrange buns in rows in prepared dish/es, leaving a 2cm/¾in gap in between them for rising.
Cover with a clean teatowel and leave to rise in a warm place for 20-30 minutes.
STEP 3
While the buns are rising, preheat oven to 200°C/400°F fanbake.
Make the Piping Crosses by whisking all ingredients together until smooth, placing in a piping bag and using to form crosses on the buns.
Bake buns until golden and cooked through (15-20 minutes).
While the scrolls are baking, make the Syrup Glaze by heating sugar and water in a small pot, stirring, until the sugar is dissolved. Boil for 3-5 minutes.
Brush buns with hot Syrup Glaze as they emerge from the oven.
SUBSTITUTE
Instead of sultanas, can use raisins, currants or dried apricots. Dark chocolate in recipe is optional
