Get ready to impress your family with the most delicious homemade hot cross buns! Follow our foolproof recipe and become a baking pro in no time. With a perfect balance of spices, fruit, and sweetness, these buns will have everyone asking for seconds. Don’t be afraid to show off your skills – you’ve got this, Mom!
Mix yeast, sugar and 10 ml flour. Heat milk until lukewarm and beat into yeast mixture.
Cover and stand in a warm place for 15-20 minutes until frothy. Rub margarine into flour until mixture resembles fine bread crumbs.
Add salt, mixed spice, cinnamon, sugar, and mixed fruit and stir well. Beat egg into yeast mixture and pour onto flour mixture.
Stir with a wooden spoon until dough forms. Cover with oiled plastic wrap and stand in a warm place until mixture doubles in bulk.
Punch down dough and turn onto a floured surface. Knead by hand for about six minutes until dough is smooth and elastic. Cut dough into three equal pieces, then each into 5 pieces, making 15.
Knead each piece into a round shape. Place buns onto a lightly greased 18 x 28 cm Swiss roll tin. Stand in a warm place for about 10-15 minutes or until buns are nicely round.
Mix flour and water for cross mixture to a smooth dough. Spoon mixture into small plastic bag, cutting small hole in corner. Pipe across buns to form crosses.
Bake in preheated oven of 200°C for 20 minutes. Meanwhile, make glaze by dissolving sugar and gelatine in water over heat. Remove buns from oven and brush glaze over hot buns. Leave until cold before separating.
Prepare dough as above. Let it rise (proof) on Warm until double in bulk. Punch down and form buns as described above. Place 6 in a circle and let is rise (proof) on Warm. Bake on High for 14-2 minutes. Glaze as above and place under a griller for 1 minute.
1 x 25 g cube compressed yeast
10 ml sugar
10 ml flour
375 ml skim milk
500 ml white flour
500 ml wholewheat flour
5 ml salt
100 g polyunsaturated margarine
7 ml mixed spice
5 ml ground cinnamon
60 ml sugar
125 g dried fruit cake mix
125 ml flour
80 ml water
25 ml sugar
25 ml water
5 ml gelatine powder
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