Easy Homemade Hot Cross Buns
Easter is almost here so why not make some homemade delicious hot cross buns. Did you know it was so easy to make these? A little bit of kneading is all it takes to give your family homemade fresh bread they will enjoy. I have used raisins in the bread but you can certainly add other dry fruits such as apricots, dates, cranberries or plums.
I prefer to use bread flour because it gives a soft tender bread but for years we made these with plain all-purpose flour /maida. The cross on top can be made with dough or with icing. I have given you the recipe to make it with dough.
However, if you prefer icing instead –
- Take 1 cup powdered sugar/ icing sugar and
- 2 tbsp of water to create a smooth paste – don’t add too much water – it must be thick.
- Put the icing in a piping bag and pipe crossed on each bun -after the buns are cooled down completely.
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- Kitchen scale
- Mixing bowl
- 180 ml Milk warm
- 2 1/4 tsp Yeast or 25 grams fresh yeast
- 2 Eggs
- 50 grams Sugar
- 1 tbsp Salt
- 100 grams Butter
- 430 grams Bread flour or plain flour
- 1 cup Raisins
- 1/2 tsp Cinnamon powder
- 1/4 tsp Nutmeg powder
- 1/2 cup Flour maida for kneading
For the cross
- 1/2 cup All-purpose flour maida
- 1/3 cup Water
- Soak the rainsins in warm water for 30 minutes – drain and set aside
- In a bowl combine warm milk (barely warm almost room temperature), eggs, sugar, yeast, – let rest for 5 minutes until foamy – set aside
- In a separate bowl combine flour, salt, cinnamon and nutmeg
- Now, combine the yeast mixture to the flour mixture
- Knead the dough for 3 minutes – using little flour as possible – keep the dough soft
- Then add the room temperature butter nad knead it in well.
- The dough will be soft but continue to knead for 2 minutes until you have a soft dough
- Place in an oiled bowl – cover and set aside in a warm place for an hour or until double in volume.
- Punch down the dough – add the raisins and gently knead them in
- Divide into 12 equal pieces – form into balls
- Place them on a baking tray – cover with a clean kitchen cloth and let rise for 30 minutes
- Preheat the oven at 180 C / 350 F
- In the meantime, combine the flour and water to make a smooth paste that can be piped similar to frosting.
- Add the flour paste to a ziplock back. Cut a small tip at the end of the bag.
- Pipe a cross on each bread. Brush the bread with a beaten egg
- Bake the preheated oven for 18 to 20 minutes or until lightly golden
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