Are you checking out my buns?
The hot cross bun urges have been creeping up on me for the past few months, finally that can be satisfied.
Why buy the shop ones when it is easy enough to make at home? You can make them smaller in size so you have little tea time treats.
I love my buns sliced in half, toasted and smothered with butter, they also make a great bread base for bread and butter pudding.
1 packet dry instant yeast
¼ cup warm water
1 cup warm milk
2 tbsp butter, melted
1/3 cup sugar
¾ tsp salt
¾ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp nutmeg
1 cup cake mix (sultanas, raisins, and orange peel)
4 1/3 cake flour
1 tbsp flour and 1 tbsp water to make a paste, (optional)
1 tbsp apricot jam
- Dissolve the yeast in the warm water. Add the milk, butter, sugar, salt and spices.
- Beat in the eggs, the cake mix and the flour. Add about 4 cups of flour until it is a soft dough; use the rest for dusting when kneading the dough.
- Knead the dough until it is elastic and smooth, about 10-20 minutes. Add flour as you need to prevent it from sticking.
- Place the dough into a greased bowl, cover and prove for 1 ½ hours or until double in size.
- Punch the dough down, and expel air bubbles. Divide into 12 balls; roll each one until it forms a small ball. Place in a greased baking tray. Slightly press down on each one to make it a bit flatter.
- Combine the 1 tbsp flour and water, mix until a smooth paste. Use this to make crosses on the top of each bun.
- Place in the oven at 180°C for 15 minutes or until golden brown and cooked through. As soon as the hot cross buns come out of the oven brush with the apricot jam.
Tip: you can always replace the cake mix with chocolate chips and nuts for a tasty twist on a classic.