Get your hands on this bun recipe
Try making these delicious hot cross buns on Easter weekend.
Think you can do better than store-bought? Make your own hot cross buns at home following this recipe from former national president of the Country Women's Association Noela MacLeod.
Ingredients
The buns:
- 1¼ kg flour, sifted
- 2 tablespoons sugar
- 2 tablespoons bread improver
- 1 dessert spoon dried yeast
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon mixed spice
- 1 tablespoon powdered milk
- 1 tablespoon oil
- 1 egg
- 2½ cups warm water
- 1 cup sultanas
- ½ cup currants
- ½ cup chopped dried apricots
The crosses:
- 2 tablespoons plain flour
- ½ cup cold water (approx.)
The glaze:
- 2 tablespoons sugar
- 1 teaspoon powdered gelatine
- 1 teaspoon mixed spice
- ¾ cup water
- For the buns, combine sugar, bread improver, yeast, salt, spices, powdered milk, oil, and half of the flour in a warm basin.
- Add egg and warm water, beat with an electric beater for five-and-a-half minutes.
- Add dried fruit and the remaining sifted flour. Mix well.
- Turn out onto a floured board and knead until dough is smooth and elastic.
- Place back into the bowl, cover with plastic, and stand in a warm space until dough has doubled in size.
- Turn mixture out onto a floured surface and knead well.
- Divide into bun-sized pieces (approximately 60g) and shape into buns.
- Place on a greased/lined oven tray and leave in a warm place until well risen.
- Preheat the oven to 220°C (200°C fan-forced).
- For the crosses, place flour into a small bowl and stir in enough water to make a smooth paste.
- Use a piping bag to pipe crosses over the risen buns.
- Place buns into a moderately warm oven and bake for 15 to 20 minutes. They're ready when they're golden brown on top and sound hollow when you tap them.
- For the glaze, combine all ingredients in a small saucepan, stir without boiling until sugar and gelatine are dissolved.
- Brush glaze over cooked buns while they're still warm from the oven.
