These are delicious toasted and lightly buttered, served with a side of homemade jam or clotted cream.
Hot cross buns
Ingredients:
- ½ cup of granulated sugar
- ¼ cup warm water
- 1 pkg active yeast
- 3 ½ cups all purpose flour
- 1 tbsp cinnamon
- 1 tsp nutmeg
- ½ tsp salt
- 1/8 tsp ground cloves
- ¾ cup milk, warmed
- ¼ cup melted butter
- 2 whole eggs
- ½ cup dried currants
- ¼ cup chopped candied peel, mixed
Glaze:
- 2 tbsp granulated sugar
- 2 tbsp water
Icing for the cross:
- ½ cup icing sugar
- 2tsp water
Method:
- Combine water and milk to lukewarm temperature add the yeast and stir until dissolved, set aside in warm place to allow the yeast to become activate.
- Next, in the mixing bowl of your mixer add the flour, sugar, cinnamon, nutmeg, clove, pinch of salt, dried fruit, and mix thoroughly.
- Crack and beat the eggs. Warm the butter, add the milk add yeast, and then add the beaten eggs to whisk thoroughly.
- Next, using the dough hook on you mixer slowly add the liquid until the dough while mixing clears the side of the bowl and is soft to the touch. If needed, add a little warm milk.
- Roll the dough onto a well-floured surface and knead for 4-5 minutes to form a good texture.
- Place in clean stainless bowl cover with damp cloth and place in a warm area to rise (double in size).
- Empty the dough onto a floured gently knock back and form into 9 equal size dough blows and place into a well buttered 12×12 baking pan.
- Cover and allow the dough to rise and double in size, one more time.
- Bake in a preheated oven 400⁰C for 25-30 minutes until light golden brown. Remove from the oven brush with glaze while hot and pipe on the traditional cross. Allow to cool before you serve.
Courtesy Michael Bonacini,