Traditional hot cross buns
What could be better than a cup of tea with a buttered hot cross bun? Try this tried-and-true recipe from the Sydney City Country Women's Association.
- Heat milk until warm, not hot. Add yeast and sugar and leave in a warm place for 10 minutes until frothy.
- In a separate large bowl, sift together the flour and spices.
- Rub in butter until it resembles fine breadcrumbs.
- Stir in fruit and peel until fruit is coated in flour.
- Pour yeast mixture into flour mixture. If you have a stand mixer: Attach your dough hook. Combine ingredients on low, then set to knead for 10 minutes (you may need to scrape the bowl a couple of times at the beginning). If doing it by hand: Stir in yeast mixture and mix until well combined. Turn onto a floured surface and knead for 10 minutes.
- Return dough to a lightly oiled bowl, cover with plastic wrap and leave in a warm place for 1 hour until mixture has doubled in size.
- Divide dough into 16 balls and place side-by-side in a lined square cake pan 25cm x 25cm. Leave in a warm place for a further 30 minutes. (Alternatively, you can use 2 x rectangle lamington pan).
- Preheat fan-forced oven to 200˚C. Combine flour and water to make a smooth paste and pipe crosses over buns.
- Bake for 10 minutes then reduce heat to 180˚C, bake for a further 15 minutes. Turn onto a wire rack.
- Combine sugar and water in a saucepan and boil until sugar is dissolved. Brush over tops of buns.
- Enjoy fresh from the oven laden with butter!
Recipe courtesy Sydney City CWA cwasydneycity.org
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