Hot Cross Buns

READY IN: 2hrs
Recipe by Rhonda O

Easter Tradition

Top Review by Sackville

These are just perfect! I was looking at hot cross buns in the store today and thinking how they must be easy to make. This recipe proved it. I even forgot the salt but it didn't seem to affect the recipe. They taste so much better fresh out of the oven than the store-bought ones. I baked them for 15 minutes at 170 C in a fan oven (it would be about 190 C in a normal oven) and they turned out a beautiful dark brown.

Ingredients Nutrition

Directions

  1. In a mixing bowl, dissolve yeast in water.
  2. Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.
  3. Add eggs, one at a time, beating well after each.
  4. Stir in the currants, raisins and enough remaining flour to form a soft dough.
  5. Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.
  6. Place in a greased bowl; turn once to grease top.
  7. Cover and let rise in a warm place until doubled, about 1 hour.
  8. Punch dough down; shape into 30 balls.
  9. Place on greased baking sheets.
  10. Cut a cross on top of each roll with a sharp knife.
  11. Cover and let rise until doubled, about 30 minutes.
  12. Beat water and egg yolk; brush over rolls.
  13. Bake at 375 degrees for 12-15 minutes.
  14. Cool on wire racks.
  15. For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.

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