Alison Holst's Hot Cross Buns

Recipe by Missy Wombat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 30
YIELD: 30 buns
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Measure the yeast mixture, flour, brown sugar and salt into a large bowl. Stir to mix and then add the cold milk followed by the boiling water. Stir thoroughly to mix.
  • Leave to stand for 3 minutes. Melt the butter and assemble the rest of the ingredients.
  • Once the 3 minutes is up, stir in the rest of the ingredients except for the flour.
  • Now add as much flour as need to make a dough just firm enough to turn out on a board and knead. [The original recipe suggests 3 cups. I needed 4.].
  • Knead the dough for 5-10 minutes until smooth and satiny and it springs back when you press it with a finger.
  • Oil a large bowl and turn the dough ball in this until it is all coated. Cover the mixture with plastic wrap and leave to stand until it doubles it original bulk.
  • Turn out on a floured board, knead lightly and cut into 30 evenly sized pieces.
  • Form each piece into a ball and arrange the buns in rows in a dish or pan with at least 1 cm between them. A roasting dish works well and takes about 15 buns.
  • Preheat the oven to 220°C/425°F and when ready turn the heat down to 200°C/400°F.
  • Put crosses on the buns.Make a paste of the flour and oil and then add enough water to make a dough that can be forced out of an icing bag. Pipe the crosses on the buns.
  • Put the buns in the oven and bake for about 15 minutes until they brown slightly and feel firm. Remove from oven and glaze with a hot syrup made by heating sugar and water.
  • Cool buns on a rack. Store in airtight containers when cold.
  • If you want to make a smaller quantity, halve the ingredients except for the egg. You may need more flour.
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